Zucchini Enchilada Rollups: A Healthy Low Carb Dinner

Name: Zucchini Enchilada Rollups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium zucchinis; 1/2 cup shredded Mexican cheese, shredded; 1 tbsp fresh cilantro, fresh; 1 tbsp green onions, diced; 2 large chicken breasts, cooked and 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, shredded; 1/2 cup low fat cottage cheese; pinch salt & pepper

By:

Ruby Bennett

Published:

August 22, 2026

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What Is Easy Zucchini Breadsticks Recipe for Kids?

Let me tell ya, my kids used to turn their noses up at anything green, but these Zucchini Enchilada Rollups changed the game. Think of them as a smart, veggie packed twist on traditional enchiladas.

Instead of flour tortillas, you use tender, thin ribbons of zucchini to wrap up a hearty filling of shredded chicken, melty cheese, and zesty enchilada sauce. They are low carb, gluten free, and so satisfying you won’t miss the tortillas one bit.

I remember the first time I tried to slice zucchini with a vegetable peeler. My knife skills have never been great if I am honest, and I ended up with more ragged edges than smooth ribbons.

But after a few tries, I got the hang of it, and now it is my secret weapon for a quick, healthy weeknight dinner.

Busy parents, you can have this on the table in about 30 minutes, and it feels like a fun, hands on project you can even rope the kids into helping with.

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Key Ingredients & Substitutions

The magic of this dish comes from a short list of everyday ingredients, each pulling its weight to create a dinner that tastes far more indulgent than it actually is. Here is what you need and how to swap things up if you are in a pinch.

Zucchini. You will need two medium zucchinis to create your “tortillas.” The key is using a sharp vegetable peeler to get thin, pliable slices. If you are out of zucchini, some folks have had success with long slices of eggplant, though you will want to prebake those with a little oil first to make them flexible.

Chicken. Two large chicken breasts, cooked and shredded, form the protein base. Starting with raw chicken? Bake them at 400°F for 20 to 25 minutes, then shred. In a hurry, a rotisserie chicken works beautifully. For a different flavor, ground turkey or lean ground beef are easy switches.

Red Enchilada Sauce. A 10 ounce can brings that signature smoky, tangy depth. Green enchilada sauce is a brighter alternative, or you can use your favorite homemade version if you have a go to recipe.

Cheese. We use two kinds of shredded Mexican cheese. A full cup of shredded Mexican cheese blend goes right into the filling for creamy texture, and a half cup of shredded Mexican cheese is sprinkled on top for that irresistible golden crust. Cotija cheese is a fantastic substitute if you want something saltier and crumbly, almost like a Mexican feta.

Cottage Cheese. A half cup of low fat cottage cheese adds protein and a rich, tangy creaminess to the filling without making it heavy. Greek yogurt works just as well if that is what you have on hand.

Aromatics and Seasonings. Diced white onion and bell pepper give a subtle crunch and sweetness. Chile lime seasoning adds a gentle kick, but you could use a pinch of chili powder and a squeeze of lime juice instead. Fresh cilantro and green onions for the finish are non negotiable in my kitchen they wake everything up.

How Do I Ensure My Breadsticks Don’t Get Soggy?

Nobody wants a soggy breadstick, and trust me, nobody wants a soggy zucchini rollup either. The secret to firm, tender rollups that hold their shape is all in the prep and assembly.

With a vegetable peeler, you can shave uniform, paper thin slices of zucchini that are strong enough to wrap but tender after baking. The very first shavings on each side are too narrow to roll, so just set those aside for another use.

The biggest culprit behind a watery casserole is overfilling. Stick to about two tablespoons of the chicken mixture per slice. If you pile on too much, the zucchini gets overwhelmed and the rollups can burst open in the oven.

Zucchini Enchilada Rollups, How Do I Ensure My Breadsticks Don't Get Soggy

I learned this the hard way during a dinner party once, my eager overstuffing turned the dish into a delicious but decidedly unrolled lasagna mess.

Oh and if your zucchini slices are especially delicate or you are working with a super juicy batch, you can double up two slices before adding the filling for extra insurance.

Ingredients You’ll Need:

2 medium zucchinis
2 large chicken breasts, cooked and 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
Pinch salt & pepper
1/2 cup shredded Mexican cheese (for topping)
1 tbsp fresh cilantro (for topping)
1 tbsp green onions, diced (for topping)

How Much Time Will You Need?

This recipe is a weeknight hero. You will spend just about 10 minutes prepping your veggies and mixing the filling, and then the oven does the rest of the work in around 20 minutes.

That means in roughly 30 minutes, you go from standing in front of the fridge wondering what to cook to pulling a bubbling, cheesy dish out of the oven. It’s the kind of timeline that makes you feel like a superhero on a Tuesday.

Preheat the Oven:

Preheat your oven to 375°F. While it heats, grab a 9 inch pie dish and give it a light greasing so nothing sticks. This little step ensures your rollups will slide out beautifully later.

Prepare the Zucchini:

First, get your knife skills going and dice half a cup each of white onion and bell pepper. If you have a vegetable chopper, now is its time to shine. Next, take your zucchini and a vegetable peeler.

Hold the zucchini steady and shave lengthwise to create long, thin ribbons. The first two shavings on each side are usually too skinny, so you can toss those into your next salad. You want broad, flexible slices that will wrap around that filling without tearing.

Mix the Dry Ingredients:

Now grab a large mixing bowl. Add the shredded chicken, red enchilada sauce, chile lime seasoning, diced onion, diced bell pepper, the entire cup of shredded Mexican cheese blend, and the half cup of cottage cheese.

Finish with a pinch of salt and a crack of black pepper. Stir everything together until it looks like a cohesive, slightly saucy filling. The cottage cheese will disappear into the mixture, leaving behind a creamy richness you can’t quite identify but definitely taste.

Combine the Ingredients:

Set up a little assembly station. Lay a zucchini slice flat on a cutting board. If the slice is especially thin and you are nervous about it ripping, place a second slice slightly overlapping to reinforce it.

Spoon roughly two tablespoons of the chicken filling onto one end of the zucchini ribbon. Then, with both hands, roll it away from you into a tight little spiral, just like you would a regular enchilada.

Shape the Dough:

Place each finished rollup directly into your greased pie dish, seam side down. Snuggle them in close together, they will help each other stay upright during baking. You might have a little extra filling or some leftover zucchini strips.

If so, just tuck those in or roll them into empty spirals and pop them between the filled ones. It all bakes up deliciously.

Cut the Breadsticks:

Okay, there’s no actual cutting here unless you count slicing a stray pepper. Once all your rollups are nestled in the dish, sprinkle the remaining half cup of shredded Mexican cheese evenly over the top. Then scatter with the fresh cilantro and diced green onions.

This is the moment the dish transforms from healthy weeknight dinner to something that looks straight out of a restaurant menu.

Bake the Breadsticks:

Slide the pie dish into the preheated oven and bake for 18 to 20 minutes. You are looking for the cheese on top to be melted and bubbly, with some spots turning a tempting golden brown.

The zucchini will soften and become tender, but still hold its rolled shape. The aroma filling your kitchen will have everyone wandering in asking when dinner is ready.

Serve and Enjoy:

Let the dish cool for just a minute or two before serving. Scoop out two or three rollups per person and finish with your favorite toppings.

A dollop of sour cream or Greek yogurt, a few slices of avocado, a spoonful of pico de gallo, or a drizzle of extra enchilada sauce all work beautifully. This is comfort food that leaves you feeling light and energized.

Zucchini Enchilada Rollups, 8. Serve and Enjoy

If you love these, you might also try rolling up some taco meat in zucchini for a fun spin on Taco Tuesday.

Leftovers keep well in the fridge for up to three days in an airtight container. Just reheat gently in the microwave for about a minute. I do not recommend freezing, because the zucchini releases too much moisture when thawed and you will lose that nice, firm texture.

FAQs

How do you make zucchini enchilada roll ups?

To make zucchini enchilada roll ups, preheat your oven to 375°F and grease a 9-inch pie dish. Use a vegetable peeler to create thin zucchini ribbons, then combine cooked shredded chicken, red enchilada sauce, diced onion, bell pepper, shredded Mexican cheese blend, low fat cottage cheese, and chile lime seasoning for the filling. Spread about 2 tablespoons of filling onto each zucchini ribbon, roll it up, and place it seam-side down in the prepared dish. Top with extra cheese, cilantro, and green onion, then bake for 18-20 minutes until the cheese is melted and the zucchini is tender.

What is the best way to slice zucchini for roll ups?

The best way to slice zucchini for roll ups is to use a vegetable peeler to create thin, even ribbons. Discard the first two shavings from each side of the zucchini as they are too small to use. This method produces pliable slices that are easy to roll without cracking, unlike thicker cuts made with a knife which may break.

Why are my zucchini roll ups falling apart?

Zucchini roll ups most often fall apart due to overfilling or using slices that are too short or uneven. To prevent this, use a vegetable peeler for even, thin slices and avoid overstuffing each roll. If the slices are very thin, double them up for added strength, and arrange the roll ups snugly in the baking dish so they support each other during baking.

Can you freeze zucchini enchilada roll ups?

Freezing zucchini enchilada roll ups is not recommended due to the high water content of zucchini. When thawed, the zucchini releases excess moisture, causing the roll ups to become soggy and lose their texture. For best results, store leftovers in an airtight container in the refrigerator for up to three days and reheat in the microwave or oven.

Zucchini Enchilada Rollups: A Healthy Low Carb Dinner

What Is Easy Zucchini Breadsticks Recipe for Kids?

Key Ingredients & Substitutions