If you're on the hunt for a mouthwatering dish that combines the rich flavors of Mexican cuisine with a healthy twist, look no further than these Zucchini Enchilada Roll-Ups! Bursting with creamy ricotta, zesty enchilada sauce, and topped with melted cheese, this recipe is not only a feast for the taste buds but also a delightful way to sneak in some veggies. Perfect for a weeknight dinner or a gathering with friends, these roll-ups are sure to impress. Get ready to roll into flavor and satisfaction—let's dive into this irresistible recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large zucchinis, sliced thin
- 1 cup ricotta cheese
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the enchilada roll-ups cook evenly and become bubbly and golden on top.
- Wash the zucchinis thoroughly, then slice them thinly lengthwise using a mandoline or a sharp knife. Aim for about 1/8 inch thick slices to ensure they are pliable enough to roll.
- In a mixing bowl, combine the ricotta cheese, cumin, salt, and pepper. Mix well until all ingredients are fully incorporated. This will serve as the creamy filling for your roll-ups.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. This will prevent the roll-ups from sticking and add flavor.
- Take a zucchini slice and place a spoonful of the ricotta mixture at one end. Roll the zucchini slice tightly around the filling, creating a roll-up. Place the roll-up seam side down in the prepared baking dish.
- Repeat the process for the remaining zucchini slices and filling until the baking dish is filled with roll-ups. Depending on the size of your dish, you may need to use more than one dish.
- Once all the roll-ups are in the dish, pour the remaining enchilada sauce over the top, ensuring that all the roll-ups are well coated.
- Sprinkle the shredded cheese evenly over the top of the enchilada roll-ups. This will create a delicious cheesy crust as it bakes.
- Cover the baking dish with aluminum foil to keep the roll-ups moist while they bake. Place the dish in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Once cooked, remove the baking dish from the oven and let it cool for a few minutes. This will make it easier to serve.
- Garnish with fresh cilantro before serving for a burst of flavor and color. Enjoy your delicious Zucchini Enchilada Roll-Ups!
Tips
- Choose the Right Zucchini: Opt for large zucchinis that are firm and fresh. They should be free of blemishes to ensure the best texture for your roll-ups.
- Slice Evenly: For easy rolling, make sure to slice your zucchinis uniformly at about 1/8 inch thick. A mandoline slicer can help achieve consistent thickness.
- Season Generously: Don’t be shy with the seasoning! Adjust the cumin, salt, and pepper to your taste to enhance the flavor of the ricotta filling.
- Layer Wisely: When spreading the enchilada sauce, make sure to cover the bottom of the baking dish well to prevent sticking and add moisture to the roll-ups.
- Experiment with Cheese: Feel free to mix different types of shredded cheese, such as Monterey Jack or pepper jack, for an extra kick of flavor.
- Bake with Care: Cover the dish with aluminum foil during the first part of baking to keep the roll-ups moist, then uncover to achieve that golden, bubbly cheese on top.
- Garnish for Flair: Fresh cilantro not only adds a pop of color but also brightens up the dish with a fresh flavor. Consider adding a squeeze of lime for an extra zing!
- Serve with Sides: Pair your Zucchini Enchilada Roll-Ups with a side of Mexican rice or a fresh salad for a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 18g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
