Zucchini Enchilada Roll Ups
A delicious keto enchilada recipe, in a fun roll up! These zucchini roll ups are packed with cheese and your favorite meat - we love turkey, but use beef if you prefer!
Equipment
- Mandoline
- muffin pan
Ingredients
Zucchini and Fillings
- 2 medium zucchinis you might need 3-4 depending on the size
- 12 tablespoons Keto Enchilada Sauce
- ¾ cup ricotta cheese
- ¾ cup cooked ground turkey or ground beef
- ¾ cup shredded cheddar cheese or jack cheese
Instructions
Cooking Instructions
- Preheat oven to 425º F.
- Use a mandoline to thinly slice zucchini into 'noodles.' You will need 3 'noodles' per roll up, totaling 36 zucchini noodles for a 12-cavity muffin pan.
- Add 1 tablespoon of Keto Enchilada Sauce to each cavity of a muffin pan.
- Line up 3 zucchini noodles end-to-end, add a tablespoon of ricotta cheese, a tablespoon of taco meat, and cheddar cheese. Roll it up and place it in the muffin pan.
- If desired, add additional cheddar cheese on top of the roll ups.
- Bake roll ups for 14 minutes. Do not over bake to avoid mushy zucchini.
Notes
Fresh summer zucchinis usually don't let out too much excess water. Don't overcook your enchiladas. 14 minutes will melt the cheese without overcooking your vegetables.
Nutrition
Serving: 1enchilada rollCalories: 89kcalCarbohydrates: 3gProtein: 7gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 198mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 314IUVitamin C: 6mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!