Zucchini Enchilada Roll-Ups Recipe

Zucchini Enchilada Roll-Ups Recipe

How To Make Zucchini Enchilada Roll-Ups

This zucchini enchilada is made with zucchini strips stuffed with seasoned chicken shreds. It’s assembled and baked into a tasty crowd-pleaser snack!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2cupsshredded chicken,cooked
  • 1tspsalt
  • 1onion,diced
  • 1red bell pepper,diced
  • 1jalapeño,diced
  • 2cupsMonterey Jack cheese,shredded, divided
  • 1tspgarlic powder
  • 1tbsppaprika
  • 1tspchili powder
  • 1tspsalt
  • ½tsppepper
  • 1lime juiced
  • 1cupred enchilada sauce
  • 4zucchinis
  • fresh cilantro,chopped, for ganish


  1. In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack, enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.

  2. With a peeler, peel slices of zucchini vertically. Once a whole slice of zucchini can no longer be peeled, peel the rest into smaller strips and save for zoodles.

  3. Preheat the oven to 400 degrees F.

  4. Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.

  5. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.

  6. Transfer to a plate and sprinkle with cilantro.

  7. Serve immediately.

  8. Enjoy!


  • Calories: 493.04kcal
  • Fat: 31.68g
  • Saturated Fat: 15.85g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 10.24g
  • Polyunsaturated Fat: 3.26g
  • Carbohydrates: 20.47g
  • Fiber: 5.83g
  • Sugar: 12.52g
  • Protein: 33.94g
  • Cholesterol: 111.24mg
  • Sodium: 1119.86mg
  • Calcium: 558.26mg
  • Potassium: 922.49mg
  • Iron: 3.13mg
  • Vitamin A: 296.06µg
  • Vitamin C: 88.06mg
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