Zucchini Enchilada Roll Ups

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4


For the Enchilada Sauce:

  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

For the Zucchini Roll-Ups:

  • 4 medium zucchinis, sliced lengthwise into thin strips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked and shredded chicken (optional for non-vegetarian version)
  • 1 cup shredded Mexican blend cheese
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Olive oil for brushing


Making the Enchilada Sauce:

  1. Prepare Sauce: In a blender, combine crushed tomatoes, vegetable broth, tomato paste, chili powder, ground cumin, dried oregano, garlic powder, salt, and black pepper. Blend until smooth.
  2. Simmer Sauce: Pour the sauce into a saucepan and simmer over medium heat for 10-15 minutes, allowing the flavors to meld. Adjust seasoning if needed.

Preparing Zucchini Roll-Ups:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Slice Zucchinis: Using a mandoline or vegetable peeler, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.
  3. Prepare Filling: In a bowl, combine black beans, shredded chicken (if using), Mexican blend cheese, corn kernels, diced red bell pepper, chopped cilantro, ground cumin, chili powder, salt, and black pepper. Mix well.
  4. Assemble Roll-Ups: Lay out the zucchini strips and spoon the filling onto each strip. Roll them up tightly and place them seam-side down in a baking dish.
  5. Brush with Olive Oil: Lightly brush the tops of the zucchini roll-ups with olive oil.


  1. Bake: Pour the enchilada sauce over the zucchini roll-ups in the baking dish. Bake in the preheated oven for 20-25 minutes or until the zucchini is tender.
  2. Serve: Remove from the oven, let them cool for a few minutes, and serve the zucchini enchilada roll-ups.


  1. Garnish: Garnish with additional cilantro and serve the roll-ups with a drizzle of the remaining enchilada sauce.
  2. Enjoy: Enjoy these flavorful and healthy zucchini enchilada roll-ups as a delicious and low-carb alternative to traditional enchiladas!

Feel free to customize the filling by adding ingredients like diced tomatoes, black olives, or jalapeños to suit your taste.

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