Zucchini Enchilada Roll-Ups! This is a recipe that I have been wanting to make for a LONG time. I’ve been saving zucchini substitution recipes for years on Pinterest, just WAAAAAITING to build up the confidence to give something like this a try. My friends, I am happy to tell you that I finally have tried, and I am here to report back that I am VERY. IMPRESSED.

So impressed, in fact, that I finished my dinner of Zucchini Enchilada Roll-Ups no less than five minutes ago and sprinted to my computer to write this post #INSPIRED.

SO MANY THINGS TO LOVE HERE.

There are four keys to this recipe that make Zucchini Enchilada Roll-Ups a must try:

First is the rotisserie chicken. Roto chick requires no cooking and is a verified cheat code for making sure the chicken in your recipe is juicy and soaks up all the flavor.

Rotisserie chicken enchilada mix — LOOK at this chicken. I mean WOW.

Second is the enchilada sauce. Enchilada sauce is JUST SO SAUCY. I frequently order enchiladas at Mexican restaurants for this very reason; no matter the restaurant, they seem to arrive at the table drowning in saucy deliciousness, and that is exactly how these Roll-Ups turn up as well.

Third is the layer of shredded cheese that coats each Roll-Up. Cheese, as we all know, makes everything taste better and adds some needed fat to what is primarily a light dish.

And, lastly (but certainly not least!) are the strips of zucchini. These keep the refined carbs in this dish to a minimum while adding an extra helping of vegetables to your diet.

Ingredients for the Zucchini Enchilada Roll-Ups

Prepped Zucchini Enchilada Roll-Ups ingredients — ^ Four zucchinis created ALL of these strips ^

Zucchini Strips: the star of Zucchini Enchilada Roll-Ups

I am absolutely astonished by the effectiveness of the zucchini substitution in this recipe.

Sometimes vegetable substitutions are all good and well in theory, but so awful in execution (ahem cauliflower crust pizza). These zucchini strips, on the other hand, were PERFECTION. Use a standard veggie peeler to slice the zucchini – this will shave zucchini into layers of the proper thickness and leave you with long, beautiful zucchini strips to wrap your enchiladas in the oven.

The strips are so delicate and flavorless that you honestly won’t even realize you’ve made a substitution for the typical corn tortilla!

To make the wrap, lay out four strips of zucchini, overlapping each new strip over the previous (see photo below). Then, place two spoonfuls of chicken mixture onto each zucchini foursome. Roll up and place in the baking tray. Drizzle with a hearty serving enchilada sauce and a sprinkle of cheese, then pop in the oven!

Zucchini Enchilada Roll-Ups Pre-Oven - scooping chicken onto the zucchini wraps

No fancy tools needed

I think the reason I waited so long to make these Zucchini Roll-Ups was because I wasn’t sure that I’d be able to (successfully) peel the zucchini into thin strips.

Today was my first attempt, and I will tell you – this was shockingly easy. If you can peel a potato with a vegetable peeler, you can do this.

Word to the wise: peeling gets a little more difficult as you inch towards the end of the zucchini, so be careful and don’t cut yourself. I recommend tossing the last ¼ of each zucchini and moving onto the next one to be safe.

I shred all the zucchini in advance, divide up dinner portions into Tupperware. Then, after the work day is over, compose your Roll Ups and pop them in the oven!

Don’t like enchilada sauce? Let’s get creative.

Regardless of whether or not you’re a fan of the sauce, you will still really, really appreciate this recipe. This concept rocks, and you could make similar Roll-Ups even if you’re not a fan of the flavors I have outlined above.

Some other ideas:

Other Mexican options – swap out enchilada sauce for Taco Sauce. It has a similar consistency so will cook very similar to the enchilada sauce.
Make your favorite sandwich recipe! – turkey, pepperjack, a little bit of mayo & mustard wrapped in zucchini
Italian – ground beef / turkey, marinara sauce, mozzarella, wrapped in zucchinI

I will definitely be giving all of these variations a try and will keep you ALL in the loop on how it goes :).

Enjoy this recipe! Feel free to shoot me a message and let me know how it goes!

If you enjoyed this recipe and would like to find other low-carb options, check out these recipes!
Cauliflower Fried Rice | Red Pepper Tacos | Chicken Salad Lettuce Wraps

Print Recipe

Zucchini Enchilada Roll-Ups

Zucchini Enchilada Roll-Ups are perfect for a weeknight meal. This recipe uses zucchini strips as a low-carb subsitute for corn tortillas! You can't taste the difference!

Servings: 4 people

Calories: 474kcal

Ingredients

1 rotisserie chicken shredded
2 zucchini
1 tbsp olive oil
1/2 yellow onion finely chopped
1 tbsp red pepper flakes
2 cups enchilada sauce
1.3 cup mexican cheese
4 tbsp greek yogurt

Instructions

Preheat the oven to 350

Slicing Zucchini Strips

Slice the stem off of each zucchini.
Using a vegetable peeler, slice the zucchini lengthwise into very thin slices. (If you are confused, refer to video above recipe card).Set aside.

Make enchilada filling

Heat a medium size pan over medium heat.
Add olive oil and onions. Sauté onions until softened/translucent (roughly 2-3 minutes)
Add red pepper flakes and stir.
Add shredded rotisserie chicken and enchilada sauce. Stir until thoroughly mixed. Set aside.

Roll up the Roll-Ups

Lay out four strips of zucchini. Let each strip of zucchini overlap the previous strip until you have four laid out flat.
Scoop two spoonfuls of the chicken enchilada mixture onto the zucchini foursome.
Roll the four strips of zucchini around the enchilada mixture and place on the baking tray.
Pour enchilada sauce over the Roll-Ups and drizzle the shredded cheese.
Bake in the oven for 20 minutes.
Serve with a dollop of Greek Yogurt (as a sour cream substitute) and Enjoy!!!!!!!!!