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Southwest Zucchini Roll Ups

Southwest Zucchini Roll Ups are a tasty chicken enchilada without the tortilla.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Southwest, Southwest Zucchini Roll Ups, Zucchini Roll Ups
Servings: 12
Calories: 229kcal
Author: Amanda Rettke - iambaker.net

Ingredients

Chicken Filling

  • 2 tablespoons olive oil
  • ½ 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
  • ½ cup fresh tomato salsa
  • ½ cup green enchilada sauce
  • ½ cup shredded Mexican blend cheese
  • 2 tablespoons jalapeno, diced

Zucchini

  • 3 medium zucchini

Toppings

  • ½ cup green enchilada sauce
  • ½ cup shredded Mexican blend cheese
  • 2 tablespoons jalapeno, diced
  • 1 small tomato, diced
  • 1 tablespoon sour cream

Instructions

  • Preheat the oven to 375° F.

Chicken Mixture

  • In 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.

Zucchini

  • Line 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.

Topping

  • Top 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.

Nutrition

Calories: 229kcal