Zucchini Enchilada Roll Ups

Alicia W
by Alicia W
6 servings
30 min

A delicious recipe to use when your garden is overflowing with zucchini.

Using a mandolin makes thin slices of zucchini uniform.

Lay two slices together, overlapping a bit, then spoon chicken mixture onto the middle to the zucchini

Roll up and lay filled zucchini end side down into a pan covered in enchilada sauce.

Cover in cheese and bake.

Zucchini Enchilada Roll Ups
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 cups of cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 2 cups enchilada sauce
  • 2 medium zucchini slice thinly lengthwise
  • 1 cup cheddar cheese, shredded

Heat oven to 375 degrees
Combine chicken, corn, beans and 1 cup enchilada sauce in a bowl
Cover the bottom of a 13x9" baking pan with enchilada sauce
Place two pieces of sliced zucchini on a work surface, overlapping each other
Spoon chicken mixture on to the middle of sliced zucchini
Roll zucchini around mixture and place in a 13x9" baking pan
Continue making zucchini rolls until pan is filled
Top with remaining enchilada sauce and shredded cheese
Bake for 20 minutes
Alicia W
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