Amazing Zucchini Enchilada Roll-Ups: 1 Low-Carb Mexican Night

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Craving a fiesta but watching your carbs? I’ve got just the thing for you! These Zucchini Enchilada Roll-Ups are a game-changer for low-carb Mexican night. Forget the tortillas; we’re letting tender zucchini slices do all the work. They hug a savory, cheesy filling, all bathed in a rich enchilada sauce. It’s a flavor explosion that feels indulgent but keeps you on track. I’m Alexander Knight, and here at Forkful Heaven, I love sharing recipes that bring joy and deliciousness to your table. This dish is a perfect example of that.

• They’re super quick to make.
• Perfect for a healthy weeknight dinner.
• Bursting with authentic Mexican flavors.
• A fantastic low-carb and gluten-free alternative.
• They’re just plain delicious!

My love for food started young, in my uncle’s bustling Texas restaurant. He was a true artist with spices. I watched him create magic. It wasn’t just cooking; it was pure passion. That energy sparked something in me. I learned food brings people together. It’s a language of love and culture. My uncle taught me the heart of cooking. I started experimenting at home. Some dishes were hits, others… well, they made for good stories! This journey led me to create Forkful Heaven. I want to share that same joy with you.

Ready to whip up these amazing Zucchini Enchilada Roll-Ups? It’s time to gather your goodies! You’ll need one large zucchini, sliced super thin lengthwise. Grab a cup of shredded cooked chicken or ground beef. You’ll also want half a cup of your favorite enchilada sauce. For that cheesy goodness, get half a cup each of shredded Monterey Jack and cheddar cheese. Don’t forget a quarter cup each of chopped onion and bell pepper. A tablespoon of olive oil is key. And of course, salt and pepper to taste. These simple items come together like magic!

Feel free to swap things around! If chicken or beef isn’t your jam, try seasoned crumbled tofu or even some black beans for a vegetarian twist. For the cheese, any good melting blend works. Maybe a Mexican blend or pepper jack for a little kick? If you’re out of bell peppers, a bit of chopped celery adds a nice crunch. And if you like things spicier, use a hot enchilada sauce. The goal is deliciousness, so make it yours!

Let’s get cooking! First thing’s first: preheat your oven to 375°F (190°C). While it heats up, lightly grease a baking dish. This stops our yummy roll-ups from sticking. Now, grab a skillet and heat a tablespoon of olive oil over medium heat. Toss in your chopped onion and bell pepper. Sauté them until they’re nice and soft, about 5 minutes. This brings out their sweetness.

In a bowl, mix together your shredded chicken or beef. Add half of the enchilada sauce and half of each shredded cheese. Stir in those softened veggies. Season with salt and pepper. Give it all a good mix until it’s well combined. This is our flavorful filling!

Take your thinly sliced zucchini. Lay them flat. Spoon about 2 tablespoons of the filling onto one end of each slice. Roll them up nice and tight. Place each roll-up seam-side down in your prepared baking dish. Pour the rest of the enchilada sauce over the top. Sprinkle the remaining cheese all over. Bake for 20-25 minutes. You want the zucchini tender and the cheese bubbly and golden. Let them rest for a few minutes before serving. Enjoy!

You’ll need a baking dish, a skillet, and a mixing bowl. A good sharp knife or a mandoline slicer is helpful for the zucchini. Measuring cups and spoons are also important. A spatula or spoon for mixing and serving is handy too.

Want your Zucchini Enchilada Roll-Ups to be absolutely perfect? I’ve got a few tricks up my sleeve. First, uniform zucchini slices are key. Using a mandoline slicer helps get them thin and even, which means they cook uniformly. If you don’t have one, just be extra careful with your knife. To avoid a soggy bottom, you can lightly salt your zucchini slices and let them sit for about 10 minutes, then pat them dry. This draws out excess moisture. Make sure your filling is well-distributed before rolling. Don’t overstuff them, or they’ll be hard to roll and might burst open during baking. A little extra sauce on top never hurt anyone, either!

These Zucchini Enchilada Roll-Ups are fantastic on their own. But if you want to round out your low-carb Mexican feast, try serving them with a side of simple guacamole. A fresh, crisp green salad is also a great choice. It adds a lovely contrast.

Got leftovers? Lucky you! Let the roll-ups cool completely. Then, store them in an airtight container in the refrigerator. They should stay good for about 3 days. To reheat, place them in a baking dish with a splash of water or extra enchilada sauce. Cover with foil and warm in a 350°F (175°C) oven until heated through. This keeps them from drying out. Enjoy your second helping!

Got some lingering questions about these amazing Zucchini Enchilada Roll-Ups? I’ve got you covered!

Can I make Zucchini Enchilada Roll-Ups ahead of time? Yes, you totally can! You can prepare the filling and slice the zucchini a day in advance. Store them separately in the fridge. Then, assemble and bake when you’re ready to serve for a fresh, delicious meal.

What are good low-carb side dishes for Zucchini Enchilada Roll-Ups? To keep your Mexican night low-carb, serve these with avocado slices, a simple side salad with lime vinaigrette, or some cauliflower rice. A dollop of sour cream or Greek yogurt is also a tasty addition!

Can I freeze Zucchini Enchilada Roll-Ups? While they are best fresh, you can freeze the baked and cooled roll-ups. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Reheat them in the oven or microwave until warmed through. The texture might be slightly softer after freezing.

Here’s a look at the estimated nutritional info for one serving of these Zucchini Enchilada Roll-Ups. You’re looking at about 250 calories. Fat is around 15g and protein about 20g. Carbohydrates are roughly 10g. Keep in mind these numbers can change based on the exact ingredients you use!

Amazing Zucchini Enchilada Roll-Ups: 1 Low-Carb Mexican Night

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• Author: Alexander Knight
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Low-Carb

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Description

Enjoy a flavorful Mexican night with these Zucchini Enchilada Roll-Ups. They are a delicious low-carb alternative to traditional enchiladas, perfect for a healthy and satisfying meal.

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Ingredients

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• 1 large zucchini, thinly sliced lengthwise
• 1 cup shredded cooked chicken or ground beef
• 1/2 cup enchilada sauce
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 tablespoon olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes.
4. In a bowl, combine shredded chicken, half of the enchilada sauce, half of the Monterey Jack cheese, half of the cheddar cheese, sautéed vegetables, salt, and pepper. Mix well.
5. Lay the zucchini slices flat. Spoon about 2 tablespoons of the filling mixture onto one end of each zucchini slice.
6. Roll up the zucchini slices tightly and place them seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the roll-ups.
8. Top with the remaining Monterey Jack and cheddar cheese.
9. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
10. Let stand for a few minutes before serving.

Notes

• You can use your favorite pre-cooked shredded chicken or ground beef.
• Feel free to add other vegetables like corn or mushrooms to the filling.
• Adjust the amount of enchilada sauce to your preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving (approx. 3 roll-ups)
• Calories: 250 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg