Video: Zucchini Chicken Enchilada Rollups Recipe

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Zucchini are plentiful this time of year, and this versatile summer squash can be used in tons of different ways.

Traditional zucchini bread is always a popular choice, especially when lightened up with Greek yogurt. Spiralized zucchini can replace spaghetti to accompany chicken parmesan or be swapped in for rice noodles in pad Thai. Thin slices can be used in lieu of pasta in lasagna or as a gluten-free pizza crust alternative. For this recipe, zucchini slices play stand-in for the role of tortillas in this variation on chicken enchiladas.

While these zucchini rollups do take a little work, they're fun to make and the pay-off is totally worth it. Kids may enjoy helping with the rolling and it may even get them to try out a new veggie if they're not already zucchini fans.

Filled with a flavorful mix of lean shredded chicken, peppers, onions and your favorite enchilada sauce, these make an excellent low-carb and gluten-free appetizer or dinner.

Zucchini Chicken Enchilada Rollups 

Yield: 6 servings

(Downloadable/printable pdf version of this recipe)

Ingredients:

4 large zucchini
Vegetable oil cooking spray
1 ½ cups shredded cooked chicken breast
1 ½ cups red onion, diced
1 yellow pepper, diced
1 jalapeno, diced
¾ cup enchilada sauce
1 teaspoon garlic powder
1 Tablespoon paprika
1 teaspoon chili powder
¼ teaspoon salt
½ teaspoon pepper
Juice of 1 lime
Vegetable oil cooking spray
1/3 cup shredded, part-skim mozzarella cheese
¼ cup fresh cilantro

Directions:

Preheat oven to 400 degrees F. Slice zucchini lengthwise with a paring knife or using a mandoline. Spray a skillet with vegetable oil cooking spray and heat to medium-high heat. Place zucchini slices in pan and saute until they are pliable, about 2 minutes on each side. Remove slices from pan and place on paper towel. When cool, pat dry with another paper towel. Repeat until you have enough slices to roll (approximately 28).

In a large mixing bowl, combine shredded chicken, onion, yellow pepper, jalapeno, enchilada sauce, garlic powder, paprika, chili powder, salt, pepper and lime juice and mix thoroughly.

Spray a 9-inch springform pan with vegetable oil cooking spray. Spread chicken mixture on a slice of zucchini and roll into a tight spiral. Place in springform pan, spiral side up, and repeat until pan is filled. Bake in oven for 15 minutes. Sprinkle shredded mozzarella on top and bake for 10 more minutes until cheese has melted.

Remove the sides of the pan, transfer rolls to a plate and sprinkle with cilantro. Serve immediately.

NUTRITION INFORMATION PER SERVING: 209 calories; 5 grams fat; 2 grams saturated fat; 50 mg cholesterol; 433 mg sodium; 20 grams carbohydrates; 4.5 grams fiber; 24 grams protein


 Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.

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Categories: EatWell

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