Description
These Zucchini Enchilada Roll-Ups offer a low-carb, flavorful twist on traditional enchiladas by replacing tortillas with thinly sliced zucchini. Filled with seasoned ground beef and cheese, they are baked in a rich enchilada sauce and topped with melted cheese and fresh cilantro for a satisfying meal perfect for a healthy family dinner or meal prep.
Ingredients
Scale
For the Filling
- 1 lb ground beef (or turkey, chicken, or plant-based protein)
- 1/2 onion, diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup chopped fresh cilantro (optional)
For the Roll-Ups
- 3–4 medium zucchinis, sliced lengthwise into 1/4-inch thick strips (about 8–10 strips)
- Olive oil spray (or a little olive oil for brushing)
For Assembly
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 1/2 cup shredded cheese (for topping, optional)
Instructions
- Prepare the zucchini strips: Preheat the oven to 375°F (190°C). Slice zucchinis lengthwise into 1/4-inch thick strips, then lightly spray or brush both sides with olive oil. Lay strips on a baking sheet and bake for 8-10 minutes until slightly softened but still pliable. Remove and let cool slightly.
- Cook the filling: In a skillet over medium heat, sauté the diced onion in a little olive oil until translucent. Add ground beef and cook until browned, breaking it up with a spoon. Stir in garlic powder, chili powder, cumin, paprika, salt, and pepper, cooking for another 2-3 minutes to combine flavors. Remove from heat and mix in 1 cup shredded cheese and optionally fresh chopped cilantro. Allow filling to cool slightly.
- Assemble the roll-ups: Spread a spoonful of the cooked meat mixture on one end of each zucchini strip, then roll up tightly. Arrange rolls seam side down in a baking dish.
- Add sauce and cheese: Pour red enchilada sauce evenly over the zucchini roll-ups in the baking dish. Sprinkle the remaining 1/2 cup shredded cheese on top.
- Bake the roll-ups: Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly and the sauce is heated through.
- Garnish and serve: Remove from oven and let rest for a few minutes. Garnish with additional fresh cilantro if desired and serve warm as a nutritious low-carb dinner option.
Notes
- Feel free to swap ground beef with ground turkey, chicken, or a plant-based substitute for different protein options.
- You can make this recipe dairy-free by using vegan cheese alternatives.
- If zucchinis are very watery, pat strips dry with paper towels before baking to avoid sogginess.
- Store leftovers in an airtight container in the fridge for up to 3 days, then reheat gently in the oven.
- This recipe works well for meal prepping and can be frozen before baking—just thaw and bake when ready to serve.
