Zucchini Enchiladas

Replace the tortillas with thinly sliced zucchini for a low-carb, keto-friendly twist on Zucchini

This zucchini enchilada recipe is the ideal weeknight dinner that the whole family will adore! Featuring “zucchini tortillas,” shredded chicken, enchilada sauce, and melted cheese, it’s low carb, gluten-free, paleo-friendly, and keto-friendly.

Zucchini season is just around the corner! If you’re seeking zucchini recipe ideas or alternatives to bread and pasta, you must try this zucchini enchiladas recipe! This Mexican-inspired dish is loaded with protein, flavor, and nutrition you might not even miss the tortillas.

What Are The Health Benefits Of Zucchini ?

Zucchinis are an excellent addition to your diet, offering several benefits, including:

Lowering blood sugar levels
Boosting energy
Aiding in weight loss and management
Improving digestion
Supporting heart health

They’re low in carbs, low in calories, and rich in nutrients.

How To Make Zucchini Enchiladas

This recipe has three main steps. First, prepare the chicken filling. Next, prepare the zucchini to serve as a tortilla substitute. Finally, roll the zucchini with the filling and bake.

Preparing The Chicken Mixture

Begin with 3 cups of shredded chicken. You can use chicken breast, thighs, or even ground chicken or turkey. Leftover rotisserie chicken works wonderfully, too! I also recommend boiling chicken breasts with water and bay leaves for 30 minutes, then shredding the meat while it’s warm.

No matter which type of chicken you choose, mix it with sautéed onions, garlic, and spices. Then, add some store-bought or homemade enchilada sauce and combine everything well.

Preparing The Zucchini

To make the zucchini enchiladas, use a Y shaped vegetable peeler to slice thin, wide strips of zucchini. Save the narrow strips for another recipe and focus on the wider parts for optimal results. Stack three strips slightly overlapping, place the chicken mixture at one end, then tuck and roll them up.

Putting It Together

This recipe will yield approximately 24 rolls, along with some leftover zucchini scraps. You can chop those up for zucchini bread or a frittata. Simply arrange the zucchini enchiladas in a baking dish and drizzle some enchilada sauce on top.

Sprinkle some shredded cheese on top and bake in the oven until the cheese melts. Then it’s ready to enjoy.

Once they come out of the oven, garnish the zucchini enchiladas with fresh cilantro, sliced jalapeños for some heat, and avocado for a creamy finish. Serve them right away while they’re warm and the cheese is melted who can resist that cheesy pull.

You can also serve condiments on the side, allowing everyone to add their favorites to their zucchini enchiladas. Sour cream and salsa make great additions.

Tips For Making Zucchini Enchiladas

Press the zucchini slices between paper towels to remove excess moisture. This might not always be necessary, but if the zucchini is particularly watery, dabbing it dry will prevent sogginess. Use a Y-peeler to create thin, wide strips, and halving the zucchini lengthwise can make it easier. A mandolin slicer is also a great option if you have one, but a simple Y-peeler works just fine I don’t recommend using a knife.

Test a couple of strips to ensure they’re the right thickness. If it’s your first time, try rolling a few strips with the chicken filling to check for breakage; if they break, slice them thinner. Be careful not to overstuff the zucchini rolls; aim for 1-2 tablespoons of filling to keep them easy to roll and prevent bursting in the oven.

Avoid freezing the zucchini enchiladas, as zucchini’s high moisture content doesn’t freeze well and can result in sogginess. However, you can freeze the chicken mixture.

I’m really impressed by how zucchini serves as a fantastic low-carb alternative, both as a pasta substitute and now as a tortilla replacement. It’s an excellent way to reduce carbs and is perfect for anyone following a gluten-free, ketogenic, or low-carb diet. These enchiladas are light, healthy, quick to prepare, and bursting with flavor ideal for serving a crowd.