How do I prevent my zucchini roll ups from becoming watery?

The key is removing excess moisture from your zucchini slices before assembly. Pat them dry with paper towels, and if you have time, lay them out on towels with a light sprinkle of salt for 15 minutes to draw out more moisture. Be sure to pat them dry again before using. Also, avoid overcooking, as zucchini releases more water the longer it cooks.

Can I make these ahead of time for a party?

Absolutely! These roll ups are perfect for make-ahead entertaining. You can assemble them up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to serve, remove from the refrigerator while the oven preheats, then bake as directed, adding about 5-10 minutes to account for the chilled ingredients.

What can I use instead of zucchini?

Yellow summer squash works perfectly as a substitute with a similar texture and mild flavor. For a different twist, try using thinly sliced eggplant (which may need a quick pre-roast to make it flexible) or even large collard green leaves blanched briefly to soften them.

How can I make sure my roll ups hold together?

The trick is in the assembly: slightly overlap your zucchini slices to create a stronger base, don't overfill, and place the roll ups seam-side down, snugly against each other in the baking dish. The cheese on top also helps bind everything together as it melts.

Zucchini Enchilada Roll Ups Recipe

Name: Zucchini Enchilada Roll Ups Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked chicken, shredded or sliced/diced; 1 cup black beans, drained and rinsed; 1 cup corn (fresh or frozen); 2 cups enchilada sauce, divided; 2 pounds zucchini (about 2-4 medium-large), sliced thinly lengthwise*; 1 cup cheddar cheese, shredded; 2 tablespoons cilantro, chopped (optional, for garnish); Additional cilantro for serving

Description

Zucchini Enchilada Roll Ups are a healthy, low-carb and gluten-free twist on classic enchiladas. Sliced zucchini replaces tortillas and is filled with a savory mixture of shredded chicken, black beans, corn, and enchilada sauce, then baked with cheddar cheese until bubbly and delicious. Perfect as a main course for a satisfying family meal.

Ingredients

Units Scale

Main Ingredients

2 cups cooked chicken, shredded or sliced/diced
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
2 cups enchilada sauce, divided
2 pounds zucchini (about 2-4 medium-large), sliced thinly lengthwise*
1 cup cheddar cheese, shredded
2 tablespoons cilantro, chopped (optional, for garnish)

Optional

Additional cilantro for serving

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Instructions

Prepare Filling: In a large bowl, mix the cooked chicken, black beans, corn, and 1 cup of the enchilada sauce until the ingredients are well combined and evenly coated.
Prepare Baking Pan: Spread 1/2 cup enchilada sauce over the bottom of a large baking pan or dish to prevent sticking and add extra flavor to the zucchini roll ups.
Make Zucchini Rolls: Lay 2-3 thin slices of zucchini slightly overlapping on a clean working surface, forming a 3-4 inch wide strip. Add 2-3 tablespoons of the chicken mixture at one end, then gently roll the zucchini slices around the filling. Place each roll seam-side down in the prepared baking pan. Repeat this process with remaining zucchini and filling, making approximately 24 rolls.
Add Sauce and Cheese: Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top of the arranged zucchini rolls. Sprinkle the shredded cheddar cheese generously over the rolls to cover.
Bake: Preheat your oven to 375°F (190°C). Bake the roll ups in the oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling nicely around the edges.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired before serving. Enjoy your flavorful and nutritious zucchini enchilada roll ups!

Notes

*Use a mandoline or sharp knife to slice zucchini very thin for easier rolling and proper texture.
Rotisserie chicken can be used for convenience.
To make this vegetarian, omit chicken and increase black beans or add cooked quinoa.
Dairy-free cheese may be substituted for a dairy-free option.
Serve with a dollop of sour cream, avocado, or extra enchilada sauce on the side.

Nutrition

Serving Size: 1/6 of recipe (about 4 rolls)
Calories: 260
Sugar: 6g
Sodium: 670mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 5g
Protein: 24g
Cholesterol: 57mg