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Try Enchiladas with Zucchini
If you’re looking for some new low-carb options, try “zucchini tortillas,” to make zucchini enchiladas. The basic idea is using thinly sliced zucchini instead of tortillas to stuff the enchilada mixture inside of. It’s a great way to cut carbs but also a great way to eat more vegetables especially since zucchini really has a neutral taste that won’t take away from the enchilada flavors!
Happy Cooking!
– Yumna
Zucchini Enchilada Ingredients
- Oil: Used to cook the enchilada mixture. You can use olive oil or avocado oil.
- Onions and garlic: Cooked with the chicken for added flavor. Make sure to chop the onions finely and mince the garlic so they mix well with the chicken.
- Spices: Cumin, chili powder, salt and pepper. Feel free to use 1 tablespoon of your favorite enchilada seasoning though.
- Shredded chicken: Use store-bought shredded chicken or make your own shredded chicken. Instead of shredded chicken, you can also use ground beef, ground turkey or even just prepared beans or tofu.
- Enchilada sauce: Use your favorite. I have never made my own because there are pretty good ones out there!
- Zucchini: Make sure they are large and wide so can slice them thinly with a vegetable peeler or mandolin to make the “zucchini tortillas”
- Shredded cheese: Use any kind you like or a Mexican cheese blend.
How to Make Zucchini Enchiladas
There are three parts to making this recipe. First you’ll prepare the chicken filling. Next you’ll prepare the zucchini so they can be used in place of the tortillas. Finally, you’ll roll the zucchini with the mixture and bake.
Recipe Tips
- Press the zucchini slices between paper towels to remove excess moisture. This may not be necessary for the zucchini you use, but if you notice that the zucchini has a lot of moisture, be sure to dab it dry. This will avoid any soggy zucchini situation.
- Use a vegetable Y-peeler to make the zucchini strips thin and wide. It might help to halve the zucchini lengthwise before starting. And if you have a mandolin slicer, that might actually be even easier and faster. I don’t recommend using a knife.
- Test a couple strips to make sure you have the right thickness. If it’s your first time making these, you may want to roll a couple strips with the chicken filling to make sure they don’t break. If they break, that’s a sign that you need to slice them thinner.
- Be careful not to overstuff the zucchini rolls. You want to use 1-2 tablespoons of the mixture and not more than that so they’re easy to roll and won’t burst open in the oven.
Serving Ideas
Recipe Help & FAQs
Store any leftovers in an airtight container in the fridge for up to 2 days. The zucchini may get softer the next day, but it’s totally fine. To reheat them, you can pop them in the oven at 350°F for 5 minutes or microwave them for about 1 minute until heated through.
Zucchini has a very high moisture content, so it doesn’t respond well to freezing. When frozen, it accumulates ice crystals, which leads to sad and soggy zucchini. You can freeze the chicken mixture though!
You can prepare the dish a few hours ahead of time, but not too long or the zucchini will get soft. You can slice the zucchini slices up to a day in advance and store them in the fridge with layers of paper towels between them so they don’t release too much moisture from being stacked on top of each other. Store any leftovers in an airtight container, they will last about 2-3 in the fridge, but the zucchini will start getting soft after the first day.
More Mexican-Inspired Recipes:
More Low Carb Zucchini Ideas:
- Zucchini Tots Recipe
- Baked Zucchini Fries
- Chicken Stuffed Zucchini Boats
- Zucchini Fritters
- Zucchini Ravioli
- Zucchini Soup
If you try this Zucchini Enchiladas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Zucchini Enchiladas
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic clove minced
- 2 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded chicken
- 1 ½ cup enchilada sauce divided
- 2-3 zucchinis large
- 2 cups shredded Mexican cheese blend shredded
- Cilantro, jalapenos, avocados for serving
Instructions
- Preheat oven to 350°F. Spray an 8×11 baking dish with cooking spray.
- In a large skillet over medium heat, heat the olive oil. Add onions and cook until they soften. Add garlic, cumin, chili powder, salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
- On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
- Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
- Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
- Garnish with cilantro, jalapenos and avocados, and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These were delicious! That said, 15 minute prep time will never be in my wheelhouse for most dishes. The roll up part of it took 15 minutes alone. We ate much later than anticipated, but definitely worth every minute. Looking forward to trying more of your recipes!
So happy you enjoyed the recipe, Lynn! Thank you!!
My hubby and I enjoyed these very much! Great recipe.
Yay! So glad to hear.
Tastes good
But nothing delicious. Takes some time to peel the zucchinis…
Thank you for the feedback, Alex!
I am not a roller…so I made it in layers like a lasagna – but I kept the rest EXACTLY as written and it was sooooooooooo good! 🙂
That’s a fun way to switch it up! Glad you enjoyed!!
I made this tonight using 2 tsp each of chili powder, cumin and added smoked paprika. I also added black beans and used Trader Joes Red Salsa in the jar, SOOOO GOOD!
A tip for the heels of leftover zucchini: I used the peeler to make zoodles and put some seasoned rice wine vinegar on them for lunch they were delicious!
I think you could make lasagna using this recipe too and it would be less labor intensive, but definitely not as pretty!
If you are on the fence about making this, don’t be you won’t be disappointed!
That’s amazing! That’s such a great tip – thanks for sharing. Glad to hear you enjoyed the recipe!
Fantastic! These hit the spot when I’m craving enchiladas. Thank you so much for sharing your delicious recipes.
Thank you! So glad you enjoyed.
I made this the other day and did not have the Y peaked either! I also created a layered lasagna with the zucchini slices and it turned out pretty good! So a word of advice…Y pealed is essential!
The peeler really makes a difference, but I’m glad you were able to make and enjoy it nonetheless!
You can use a mandolin at the thinnest setting and it works great.
very nice zucchini enchiladas
Thank you so much!