Zucchini Enchilada Roll-Ups

Instructions:

1. Prepare the Zucchini “Tortillas”:

• Preheat your grill or grill pan to medium-high heat. You can also use a broiler.
• Brush both sides of the zucchini slices with olive oil and season with salt and pepper.
• Grill the zucchini slices for about 1-2 minutes per side or until they become slightly tender and have grill marks. Set them aside.

2. Make the enchilada filling:

• In a large mixing bowl, combine the shredded chicken, black beans, corn, diced bell peppers, diced red onion, 1 cup of shredded cheese, chili powder, ground cumin, garlic powder, salt, and pepper. Mix well to evenly distribute the ingredients.

3. Assemble the roll-ups:

• Preheat your oven to 350°F (175°C).
• Pour 1/2 cup of enchilada sauce into the bottom of a baking dish and spread it evenly.
• Lay a grilled zucchini slice on a clean surface, and spoon a generous amount of the filling mixture onto one end. Roll it up tightly and place it seam-side down in the baking dish.
• Repeat this process with the remaining zucchini slices and filling, arranging the roll-ups side by side in the dish.

4. Add the enchilada sauce.

• Pour the remaining enchilada sauce over the zucchini roll-ups. If you want extra creaminess, you can drizzle the sour cream or Greek yogurt over the top as well.

5. Bake:

• Sprinkle the remaining 1 cup of shredded cheese on top of the roll-ups.
• Cover the baking dish with aluminum foil and bake in the preheated oven for about 20–25 minutes, or until the roll-ups are heated through and the cheese is melted and bubbly.

6. Garnish and serve:

• Remove the foil and garnish your Zucchini Enchilada Roll-Ups with chopped fresh cilantro, sliced green onions, sliced black olives, diced tomatoes, and sliced jalapeños if you like some heat.
• Serve hot and enjoy!

Tips and Variations:

Tips:

• Use a mandoline slicer or a sharp knife to ensure consistent zucchini slices.
• If you don’t have a grill or grill pan, you can use a broiler or a stovetop grill pan.

Variations:

• Customize the filling to your liking. You can add cooked ground beef, turkey, or even roasted veggies.

Customization:

• Serve your Zucchini Enchilada Roll-Ups with a dollop of guacamole, a side of Mexican rice, or a simple salad for a complete meal.

Storage:

• Store any leftover Zucchini Enchilada Roll-Ups in an airtight container in the refrigerator for up to 3 days.

Cook’s Note:

• A great approach to include more veggies in your diet while still enjoying the taste of classic enchiladas is to make zucchini enchilada roll-ups. As a light and fresh substitute for flour tortillas, the grilled zucchini makes this recipe ideal for a low-carb, healthful dinner. These roll-ups are sure to delight, whether you’re searching for a dish to dazzle guests or for a weekday supper.

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