If you love enchiladas but want something lighter, these zucchini roll ups are a total win, they taste just as good and you won’t miss the tortillas one bit.
I stumbled on this idea on a busy Tuesday when I needed a quick dinner that wouldn’t weigh us down, and my family went crazy for it. Now it shows up on our meal rotation almost every week.
Thin ribbons of zucchini step in for tortillas, wrapping a hearty mix of shredded chicken, cheese, peppers, and bold enchilada sauce. Every forkful gives you that classic, comforting flavor with a good dose of veggies. It’s the kind of low carb dinner that feels like a treat, and let me tell ya, even the kids ask for seconds.
This recipe originally comes from A Paige of Positivity and I’ve tweaked nothing because it’s already so solid. I’ve made it a bunch of times and the flavors just work, the cottage cheese keeps the filling creamy without being heavy, and a final sprinkle of cheese on top gets all bubbly and golden.
If you’re looking for a fresh way to shake up taco night, these roll ups are ready in about thirty minutes and deliver real satisfaction.
My favorite thing about these enchiladas is how the zucchini gives you that soft, almost noodle like bite without any of the carbs.
While the shredded chicken and two kinds of cheese bring the protein, the diced onion and bell pepper add a little crunch that makes the texture so much more interesting. It’s a nourishing dinner that fills you up without leaving you sluggish.
I remember the first time I placed the dish on the table. My husband looked skeptical, “where are the tortillas?” but after one bite he was hooked.
The red enchilada sauce ties everything together with a gentle spice, and a touch of chile lime seasoning brightens it all up. The fresh cilantro and green onion on top give it that finishing pop of color and freshness.
Honestly, it’s just a really smart way to enjoy Mexican flavors in a lighter package.
You can easily make this the centerpiece of a weeknight meal. I like to serve it with a simple side salad or some sliced avocado. The prep is straightforward, and the rolling part is kind of fun once you get into a rhythm. Even if a few rolls try to unspiral, they’ll still taste amazing, trust me, I’ve been there.
Recipe Ingredients
Here’s what you need to whip these up. The ingredient list looks modest, but each one pulls its weight. I always try to use the best enchilada sauce I can find, a good quality red sauce makes a real difference.
For the roll ups and topping:
2 medium zucchinis
1/2 cup shredded Mexican cheese
1 tablespoon fresh cilantro
1 tablespoon diced green onions
For the filling:
2 large chicken breasts, cooked and shredded
10 ounces red enchilada sauce
1/2 tablespoon chile lime seasoning
1/2 cup diced white onion
1/2 cup diced bell pepper
1 cup shredded Mexican cheese blend
1/2 cup low fat cottage cheese
A pinch of salt and pepper
I often poach the chicken in broth while I prep the veggies, but rotisserie chicken works like a charm on extra busy nights. The cottage cheese might surprise you, but it melts into the filling and adds creaminess without competing with the enchilada sauce.
The finely shredded Mexican cheese distributes better, so I always grab the bag that says “finely shredded” at the store.
Substitutions and Variations
This recipe is super forgiving, so don’t be afraid to play around. I’ve tried it with ground turkey and the texture is still wonderful. You can also swap in leftover ground beef if that’s what you have on hand.
Green enchilada sauce gives it a brighter, tangier vibe; I do that when I crave something lighter and my family always praises the change.
If you want a little heat, stir in some diced jalapeño with the filling. For a different cheese flavor, cotija crumbles add a salty finish, though I still use the Mexican blend inside the filling.
Greek yogurt works as a stand in for the cottage cheese, and it brings extra tang. I haven’t tried the eggplant version yet, but I hear it’s delicious if you pre bake the slices with a little oil until they’re flexible.
Topping wise, you can never go wrong with a spoonful of sour cream, extra cilantro, or a sprinkle of chives. I’ve even added sliced black olives and diced avocado for a more loaded look, and it really turns into a party dish.
How to Make This Recipe
The steps are simple and don’t require any fancy skills. I find it relaxing to roll the zucchini strips while the oven preheats. Here’s how it goes.
Preheat your oven to 375°F. Grease a 9 inch pie dish and set it aside.
Prep the veggies. Dice the white onion and bell pepper, a vegetable chopper makes quick work of this, but a sharp knife is fine too.
Grab a vegetable peeler and shave the zucchini into long, thin slices. The first couple of shavings on each side will be too small for rolling, so set those aside for snacking or toss them into a salad.
In a large mixing bowl, combine the shredded chicken, enchilada sauce, chile lime seasoning, diced onion, diced bell pepper, the 1 cup of Mexican cheese blend, cottage cheese, and a pinch of salt and pepper. Stir until everything is evenly mixed.
Lay a zucchini slice on a cutting board. If it’s really thin, double up two slices for sturdiness. Spread about 2 tablespoons of the filling across the slice, then roll it into a spiral and place it in the greased pie dish. Repeat until all the filling is used. If you have extra zucchini slices, roll them plain and tuck them into the dish.
Sprinkle the remaining 1/2 cup of shredded cheese, the cilantro, and the green onions over the top.
Bake for 18 to 20 minutes, until the cheese is melted and the zucchini is tender. Let it sit for a couple of minutes before digging in.
Use the vegetable peeler for the zucchini, it gives you even, bendable strips that don’t crack. A knife just can’t match that consistency, and I learned the hard way.
I like to check the roll ups at the 18 minute mark. If the cheese looks bubbly and the zucchini is fork tender, they’re ready. The smell that fills the kitchen is pure heaven, my kids come running every time.
The nutrition numbers per serving clock in at 351 calories, 13 grams of carbs, 38 grams of protein, and 17 grams of fat. That’s a solid balance for a dinner that tastes so indulgent.
Dietary Considerations
One of the reasons this recipe earns a permanent spot in my notebook is how naturally flexible it is for different ways of eating. It’s already gluten free because there are no flour or corn tortillas, so celiac friends can dig in without worry.
To make it vegetarian, replace the chicken with black beans or crumbled tofu, just be sure to drain and pat the tofu dry so the filling doesn’t get watery.
For a dairy free plate, grab your favorite dairy free shredded cheese and plain dairy free yogurt instead of cottage cheese. I’ve tested it with a coconut based yogurt and while the taste shifts slightly, it’s still creamy and satisfying.
Leftovers keep well in an airtight container in the fridge for up to three days. A quick minute in the microwave warms them right up. I wouldn’t recommend freezing because the zucchini releases moisture and turns mushy. Easier to prep fresh, but the good news is it comes together so fast you won’t need to plan far ahead.
No matter how you adapt it, these roll ups stay a nourishing, feel good dinner that brings everyone to the table.
FAQs
How do you slice zucchini for enchilada rollups without them tearing?
Use a vegetable peeler to create long, thin ribbons instead of a knife. Discard the first two shavings on each side as they are too small. If a ribbon is very thin, double up two slices to strengthen the roll. This technique ensures the zucchini is flexible enough to roll without breaking.
How long do you bake zucchini enchilada rollups and at what temperature?
Bake the rollups in a preheated 375°F oven for 18 to 20 minutes. The cheese should be melted and the zucchini tender when done. Use a greased 9-inch pie dish for best results.
Are zucchini enchilada rollups keto friendly?
Yes, they are keto friendly. A serving contains only 13g of carbohydrates and 3g of fiber, yielding about 10g net carbs. They are also gluten free and low carb, using zucchini in place of tortillas, and the recipe is designed to fit a keto or low-carb lifestyle.
Can you freeze zucchini enchilada rollups?
Freezing is not recommended. The high water content in zucchini causes the rollups to become soggy and mushy upon thawing. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave for about 1 minute.
Zucchini Enchilada Rollups If you love enchiladas but want something lighter, these zucchini roll ups are a total win, they taste just as good and you won’t miss the tortillas one bit. I stumbled on this idea on a busy Tuesday when I needed a quick dinner that wouldn’t weigh us down, and my family went crazy for it.
Total Time:30 min
Yield:41x
Ingredients
Scale
2 medium zucchinis 1/2 cup shredded Mexican cheese 1 tbsp fresh cilantro 1 tbsp green onions, diced Filling 2 large chicken breasts, cooked + shredded 10 oz red enchilada sauce 1/2 tbsp chile lime seasoning 1/2 cup white onion, diced 1/2 cup bell pepper, diced 1 cup shredded Mexican cheese blend 1/2 cup low fat cottage cheese salt pepper
Instructions
1-Preheat the oven to 375°F: Preheat the oven to 375°F. Grease a 9” pie dish and set aside. 2-Prep the vegetables: Prep the vegetables. Use a vegetable chopper to dice white onion and bell pepper. 3-Use a vegetable peeler to finely shave: Use a vegetable peeler to finely shave slices of zucchini. The first 2 shavings on either side of the zucchini will be too small to use for the roll ups. 4-In a mixing bowl, combine all of: In a mixing bowl, combine all of the enchilada filling together. Mix until everything is well combined. 5-On a working surface (I used a: On a working surface (I used a cutting board), place a slice of zucchini (if it’s really thin, double up the slices). Spread roughly 2 tablespoons of the mixture evenly across the slice. Use both hands to roll the zucchini slice into a spiral. Place the zucchini roll up directly into your greased dish. Repeat the process until all of the enchilada mixture is used. 6-Top with roll ups with additional cheese,: Top with roll ups with additional cheese, cilantro and green onion. 7-Bake for 18-20 minutes or until the: Bake for 18-20 minutes or until the cheese is melted and the zucchini is tender. Enjoy!
Last Step:
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