Zucchini Enchilada Roll-Ups: A Fresh Take on Mexican Cuisine

Zucchini Enchilada Roll-Ups offer a delightful and health-conscious spin on traditional enchiladas, making them ideal for those seeking the vibrant flavors of Mexican fare with a lighter, low-carb twist. By substituting tortillas with thinly sliced zucchini, this dish boasts a vegetable-packed punch without compromising on taste. Brimming with a savory filling and topped off with enchilada sauce and cheese, these roll-ups are guaranteed to satisfy everyone at the dining table. Let’s delve into crafting this delectable, nutritious dish.

Ingredients:

For the Zucchini Roll-Ups:

• 4 large zucchinis, thinly sliced lengthwise (approximately 1/8 inch thick)
• 1 tablespoon of olive oil
• Salt and pepper to taste

For the Filling:

• 1 pound of ground chicken or turkey (vegetarians may substitute with quinoa or a combination of black beans and corn)
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 cup of red enchilada sauce
• 1 cup of shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack), divided
• 1/4 cup of freshly chopped cilantro, plus extra for garnish
• Salt and pepper to taste

Additional:

• 1 cup of red enchilada sauce for topping
• Sour cream, diced avocado, lime wedges for serving (optional)

Instructions:

Preparing the Zucchini:

1. Preheat the oven to 400°F (200°C) and grease a baking dish.
2. Using a mandoline slicer or a sharp knife, thinly slice the zucchinis. Lay the slices on paper towels, sprinkle with salt to draw out moisture, and let them sit for approximately 10 minutes before patting them dry.
3. Brush both sides of the zucchini slices with olive oil and season with pepper. Grill the slices on a grilling pan over high heat for about 1-2 minutes per side to achieve slight char marks. Set aside.

Making the Filling:

1. Heat a large skillet over medium heat. Add a drizzle of olive oil and cook the ground meat until browned, using a spoon to break it up as it cooks.
2. Incorporate the diced onion and minced garlic, cooking until softened. Stir in the cumin, chili powder, 1/2 cup of enchilada sauce, and half of the shredded cheese. Continue cooking for a few minutes until everything is thoroughly combined and the cheese begins to melt. Remove from heat and stir in the chopped cilantro. Season with salt and pepper to taste.

Assembling the Roll-Ups:

1. Arrange the grilled zucchini strips on a clean surface. Spoon the filling mixture onto one end of each zucchini strip, then tightly roll them up and place them seam-side down in the prepared baking dish.
2. Once all the roll-ups are in the dish, pour the remaining 1 cup of enchilada sauce over the top and sprinkle with the remaining cheese.

Baking:

Bake in the preheated oven for approximately 20 minutes, or until the cheese is melted and bubbly.

Serving:

Garnish with additional chopped cilantro and serve with sides of sour cream, diced avocado, and lime wedges if desired. For an added zest, squeeze fresh lime over each serving.

These Zucchini Enchilada Roll-Ups offer a delightful fusion of comforting enchilada flavors with a lighter, healthier twist. Versatile and adaptable, they cater to vegetarian diets and spice preferences with ease. Indulge in the perfect harmony of savory, cheesy goodness and the crisp, refreshing texture of zucchini in every bite.