saucy zucchini enchilada roll ups
Shoutout to mixing up Tex Mex Wednesday with these ridiculously good Saucy Zucchini Enchilada Roll Ups.
I specifically purchased a handheld mandolin to create this recipe. I’m certainly not surehanded enough to slice strips thinly enough to roll (blows my mind anyone is, really) so I figured a miniaturized version of the blade would suit my purposes just fine and save me around $20. Wrong. I saved money, but paid in extra hassle.
Sometimes shortcuts just aren’t the way to go, folks. Buy the whole $40 mandolin. Lesson learned.
If you’ve read along VE for the duration of its existence, you know I have 0 objection with a healthy dose of carbs. Most of my Tex Mex Wednesday features boast plenty of tortillas or otherwise carbaceous components. Sometimes, though, even I crave something a bit less heavy and more veggie-forward. These zucchini roll ups are perfect for that. Sort of like a Mexican involtini, if you’ve ever enjoyed some variation of the eggplant based Italian favorite.
The filling is brimming with tender sauteed aromatics, vegetarian ground for some protein and heft, and everything surrounded by heaps of red enchilada sauce and topped with a ridiculous amount of cheese. We like cheese here, too.
The key here is to slice your zucchini very thinly. I’ve only ever had luck using a mandolin (and even that, as you say from the narrative, was sketchy luck). The vegetable strips will crack beyond repair if they aren’t thin enough. Even so, you might get some runts that split a bit upon rolling. That’s okay, though! Still perfectly delicious.
These roll ups are wonderfully simple. Start by sauteing some garlic, onion, and bell pepper until soft. Then stir in vegetarian ground beef, or regular if you eat meat, some chili powder, cumin, oregano, cayenne pepper, and a bit of salt and pepper. Let the ground brown, then pour in some enchilada sauce and heat until rich and thick.
Pour some enchilada sauce into the bottom of a large baking dish and spread it around to coat.
Place two zucchini strips side by side on a flat surface and spoon about two tablespoons of filling in the center. Use your best rolling skills to make the enchiladas and set them seam-side down in the dish. Repeat with all remaining zucchini and filling. I ended up with 12 rollups but you may end up with a bit more or a bit less depending on the size of your zucchinis. Any leftover filling can be sprinkled in with the rollups, or you can do as I did and shove as much as possible into the rolls.
Spread the rest of the enchilada sauce over the rolls. So much sauce, it’s amazing. Finish with a bit smattering of cheddar cheese. Bake 15-20 minutes until melty and bubbly and oozing cheesy goodness. Oooh. Aaaah.
The roll ups are delightfully messy when plated. Spoon as much sauce as you desire overtop. I’d recommend having some tortilla chips on hand to sop up any loose sauce, just treat it like you would a bowl of salsa. Serve alongside a Spicy Pineapple Ginger Margarita and follow up with a big slice of a Skillet Dulce de Leche Stuffed Chocolate Chip Cookie for a truly delightful feast.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More recent Tex Mex Wednesday recipes!
Black Bean Chili Dogs with Pickled Jalapeno Peach Relish
Jackfruit Tinga Tostadawich with Tequila Lime Mango
Sheetpan Sticky Jalapeno Honey Shrimp Tacos with Cilantro Mango Crema
Ingredients
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 green bell pepper, diced
- 1 lb vegetarian ground beef (or regular beef)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper, or to taste
- 2-3 large zucchini
- 2 cups red enchilada sauce, homemade or store bought
- 2 cups shredded cheddar cheese
- chopped cilantro, lime wedges, and avocado, for serving
Instructions
- Preheat oven to 425 degrees.
- Heat 2 tablespoons olive or avocado oil in a skillet over medium. Saute garlic, onion, and bell pepper until soft and fragrant, about 3-4 minutes. Stir in ground vegetarian beef, chili powder, cumin, oregano, cayenne pepper, and a pinch of salt and pepper. Cook until the beef browns all over, about 5-8 minutes. Keep in mind that vegetarian ground will not brown as thoroughly as regular beef. Pour in 1/2 cup enchilada sauce and heat until thickened, about 5 minutes longer. Remove pan from heat.
- Thinly slice the zucchini using a mandolin or a very sharp knife. You should end up with about 24 long strips.
- Pour additional 1/2 cup of enchilada sauce in the bottom of a baking dish and swirl around to coat.
- On a flat surface, set two strips next to one another. Spoon about 2 tablespoons of the beef filling in the center of the strips. Roll zucchini from end to end and place seam side down in the prepared baking dish. Repeat until all zucchini and filling are used up. You can squish them together, and if a strip cracks or filling falls out a bit, it's okay! Just stuff as much back in as you're able. If you run out of zucchinis and have a bit of the beef mixture left, simply sprinkle around the baking dish.
- Pour remaining 1 cup enchilada sauce over the zucchinis. Sprinkle cheese evenly on top. Bake 15-20 minutes until cheese melts and bubbles. Serve with cilantro, avocado, and a squeeze of fresh lime juice, as desired.
