Southwest Zucchini Roll Ups

Southwest Zucchini Roll Ups are a delicious and appetizing way to use up your zucchini and make everyone think they are eating a chicken enchilada! I love using zucchinis in all sorts of recipes, from dinners to desserts. Serve Zucchini Soup as an appetizer or light meal.Southwest Zucchini Rolls UpsI absolutely love enchiladas, and I was pleasantly surprised that I didn’t even miss the tortilla with this Southwest Zucchini Roll Up recipe! It’s like eating a chicken enchilada but wrapped in zucchini. It could just as well be called a Zucchini Chicken Enchilada.  I like the sound of Zucchini Roll Ups since I did all that work of rolling the sliced zucchini around the chicken mixture😀.Best Size Zucchini To Use for Zucchini EnchiladasI used a large zucchini, but this is ok because they are sliced so thin. (If you were not using this slices, they would need to be de-seeded.) If you are using a small zucchini you might need 4 slices instead of 3 (as I have shown) and maybe use less filling as they will not be as long. It will still be delicious, though!How to Make Southwest Zucchini Roll UpsStart by preparing your tools. I highly recommend using a mandoline for this recipe as zucchini is very firm and could be difficult to cut fine slices by hand. Adding a mandoline slicer to your cooking utensils is something I would recommend. You can use it to shred vegetables for a stir-fry, slice lemon for a cocktail garnish, and cut potatoes for french fries. Don’t mistake a mandoline slicer with the instrument, mandolin (no ‘e’ on the end). However, the wrist motion of using the slicer can definitely help you when you learn to play the musical mandolin! If you do not have a mandoline handy, slice the zucchini as thinly and as carefully as you can!Line a baking sheet with aluminum foil or parchment paper, spraying with a non-stick spray. Set the lined pan aside, and preheat the oven to 375° F.Chicken Filling Ingredients:The filling gives these Zucchini Enchiladas the southwest flavor, hence the name, Southwest Zucchini Roll Ups! It’s a matter of mixing the chicken filling ingredients on the stovetop.Olive OilRed onionGarlicSweet cornBlack beansChili powderCuminRotisserie chicken, shreddedTomato SalsaEnchilada SauceMexican blend cheeseJalapenoIn a large saucepan, heat the oil and add the onion and garlic to cook for about 3-4 minutes. Next, mix in the sweet corn, black beans, chili powder, cumin, and shredded rotisserie chicken. Then, remove this mixture from the heat before adding the salsa, enchilada sauce, cheese, and jalapeno.Pro Tip: If you do not want to mess with pulling apart a whole rotisserie chicken, look in the deli department for it already shredded! But, I do love a hot, fresh rotisserie chicken (especially in my slow cooker) and if you shred the chicken yourself, the leftovers are a bonus!How to Bake Southwest Zucchini Roll UpsAfter you have made your chicken filling mixture, it’s time to load the mixture onto the zucchini. Lay the sliced zucchini on the cutting board, three at a time, side by side. You might have some of the zucchini slices overlapping, but that is okay. In fact, it will hold in all the filling a little better. Put some of the chicken mixture onto the zucchini and roll it up! Carefully transfer the roll up onto the lined pan, seam down. Repeat with your other slices of zucchini until your pan is full. Then, top off the Southwest Zucchini Roll Ups  with the enchilada sauce and cheese. Bake them for 25-30 minutes, or until the cheese is hot and bubbly. Yum!!!!How to Serve Zucchini EnchiladasAfter you have baked the Southwest Zucchini Roll Ups, it’s best to offer some toppings for your guests to choose from. I like to top the roll ups off with a little jalapeno, tomatoes, and sour cream, but they are also delicious as is.Can You Freeze These Zucchini Roll Ups Ahead of Time?There are a few ways to make part of the Zucchini Roll Ups ahead of time or save them for later. I would not freeze the roll ups once they have been put together. Zucchini will get mushy and watery when frozen, so that would be a waste of a good thing! However, you could make the chicken filling and freeze that mixture until you are ready to assemble your roll ups. Another option you have is to make the chicken filling mixture ahead of time and store it in the refrigerator to put on the zucchini the next day. If you have already baked the zucchini roll ups, they are good for about 3 days. When you reheat them, bake them for 10-20 minutes at 350°F.More Fabulous Zucchini Recipes!Zucchini Corn ChowderBuffalo Chicken Zucchini BoatsFrench Onion Zucchini BakeEasy Scalloped ZucchiniSouthwest Zucchini Roll Ups are a tasty chicken enchilada without the tortilla. Course: Appetizer, Side Dish Cuisine: American Keyword: Southwest, Southwest Zucchini Roll Ups, Zucchini Roll Ups Servings: 12 Calories: 229 kcal Author: Amanda Rettke – iambaker.netChicken Filling 2 tablespoons olive oil 1/2 cup red onion, diced 3 teaspoons garlic, minced 1 can (15.25 ounces) sweet corn, drained 1 can (15 ounces) black beans, drained and rinsed 2 teaspoons chili powder 2 teaspoons ground cumin 3 cups shredded rotisserie chicken 1/2 cup fresh tomato salsa 1/2 cup green enchilada sauce 1/2 cup shredded Mexican blend cheese 2 tablespoons jalapeno, dicedToppings 1/2 cup green enchilada sauce 1/2 cup shredded Mexican blend cheese 2 tablespoons jalapeno, diced 1 small tomato, diced 1 tablespoon sour creamPreheat the oven to 375° F.Chicken MixtureIn a large skillet over medium heat, heat oil. Add onions and garlic, and cook 3-4 minutes, or until fragrant.Stir in corn, beans, chili powder, cumin, and shredded chicken. Remove from heat.Add in salsa, enchilada sauce, cheese, and jalapeno.ZucchiniLine a sheet pan aluminum foil, lightly spray with a non-stick spray.Trim the ends of the zucchini and using a mandolin or a large vegetable peeler, peel zucchini into thin slices.On a cutting board, lay out 2-3 strips of zucchini slightly overlapping each other (depending on how large your zucchini is).Add about 1/4 cup of chicken mixture and tightly roll up the zucchini.Transfer to the sheet pan seam down.ToppingTop with enchilada sauce and cheese.Bake for 25-30 minutes, or until cheese is hot and bubbly.Top with diced jalapenos, tomatoes, and sour cream. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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