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!