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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes.
- 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.
- Lay the zucchini slices flat. Spoon about 2 tablespoons of the filling mixture onto one end of each zucchini slice.
- Roll up the zucchini slices tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the roll-ups.
- Top with the remaining Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- 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