Low-Carb Zucchini Enchilada Roll Ups
User Reviews
4.8
Low-Carb Zucchini Enchilada Roll Ups
Description
The recipe begins by slicing zucchini lengthwise into thin strips, then seasoning and grilling them briefly to soften while preserving some firmness and grill marks. A filling of shredded rotisserie chicken is sautéed with onions, garlic, cilantro, and spices including cumin, oregano, and chipotle chili powder, combined with enchilada sauce for moisture and flavor.
The chicken filling is spooned onto each zucchini slice, which are then rolled and arranged seam-side down in a baking dish lined with enchilada sauce. Additional sauce and shredded Mexican cheese blend top the rolls before being covered and baked, allowing the flavors to meld and cheese to melt and brown gently.
This dish delivers a combination of smoky grilled zucchini and a spiced, tender chicken filling with creamy melted cheese, making it rich in texture and flavor while avoiding traditional tortillas for a low-carb meal. It can be served as a main dish accompanied by a fresh salad or Mexican-style sides.
Grilling the zucchini until just pliable without overcooking prevents soggy rolls. Using rotisserie chicken speeds preparation without sacrificing flavor. Covering the dish during baking retains moisture. Adjust spice levels to taste by varying the chili powder amount.
Ingredients
- 1 3/4 cups enchilada sauce homemade
- 2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
- 1/2 teaspoon kosher salt
- black pepper to taste, fresh
- 1 tsp olive oil
- 8 ounces chicken breast from rotisserie chicken, cooked shredded
- 1/2 cup onion minced
- 2 garlic minced, large clove
- 1/4 cup cilantro plus more for garnish, chopped
- 1 tsp cumin
- 1/2 tsp oregano dried
- 1/4 tsp chipotle chili powder
- 3/4 cup Mexican cheese blend shredded
- sour cream (optional)
Instructions
- Preheat the oven to 400F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
- Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
- Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
- Drizzle with sour cream, if desired and garnish with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 3roll ups | |
| Calories | 225kcal | 11% |
| Carbohydrates | 19.5g | 7% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 947.5mg | 39% |
| Fiber | 5g | 20% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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