Zucchini Enchilada Roll-Ups

Zucchini Enchilada Roll-Ups are a delicious, low-carb twist on traditional enchiladas. These are great for anyone looking for a lighter, gluten-free version of the classic dish. Here’s an easy recipe to make these cheesy, flavorful roll-ups.

Zucchini Enchilada Roll-Ups Recipe

Ingredients:

• 4 medium zucchinis (about 1 1/2 lbs)
• 1 tablespoon olive oil
• 1 cup cooked chicken (shredded) or ground beef/turkey
• 1 cup enchilada sauce (red or green, your choice)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/4 cup chopped onion (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Sour cream or Greek yogurt (optional, for serving)

Instructions:

Step 1: Prepare the Zucchini

1. Slice the zucchinis lengthwise into thin strips, about 1/4-inch thick. You can use a mandoline slicer or a sharp knife for even slices.
2. Cook the zucchini: Heat a grill pan or regular skillet over medium heat. Add a little olive oil and sauté the zucchini strips for 1-2 minutes on each side, just until they soften slightly but remain firm. You can also grill them for a few minutes. Set them aside to cool.

Step 2: Make the Filling

1. In a medium skillet, heat a little olive oil over medium heat. Add chopped onions (if using) and cook until softened, about 3-4 minutes.
2. Add your shredded chicken (or ground meat) to the skillet. Stir in the garlic powder, cumin, salt, and pepper. Stir until the meat is well coated in the spices and heated through. Remove from heat and set aside.

Step 3: Assemble the Roll-Ups

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, spread about 1/4 cup of enchilada sauce on the bottom to prevent the roll-ups from sticking.
3. Take a zucchini strip and place a spoonful of the meat mixture at one end. Add a small amount of shredded cheese on top of the filling.
4. Roll up the zucchini around the filling and place it seam-side down in the baking dish.
5. Repeat with the remaining zucchini slices, arranging them tightly in the dish.

Step 4: Bake

1. Once all the roll-ups are in the dish, pour the remaining enchilada sauce over the top.
2. Sprinkle the rest of the shredded cheese on top of the roll-ups.
3. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

Step 5: Serve

1. Once the roll-ups are done, remove from the oven and let them cool for a couple of minutes.
2. Garnish with fresh cilantro if desired.
3. Serve with a dollop of sour cream or Greek yogurt for extra creaminess.

These Zucchini Enchilada Roll-Ups are a healthier take on traditional enchiladas, with the zucchini providing a delicious, light base that’s packed with flavor. You can customize the filling with your favorite protein and sauce. Would you like to try other variations or tips?