Ingredients
-
1 3/4
-
2
-
1/2
-
-
1
-
8
-
1/2
-
2
-
1/4
-
1
-
1/2
-
1/4
-
3/4
-
-
Directions
Who says eating low-carb is boring! These rolls are inspired by my Zucchini Rollatini (one of my favorite low-carb dishes!) only with a Mexican spin!,,
,To cut the zucchini thin I recommend using a mandolin. This is the one I have (affil link).,I grill the zucchini strips on a grill or grill pan before rolling to prevent them from getting to soggy, and it also makes it easy to roll.,Zucchini Lasagna,Zucchini Pork Dumplings,Three Cheese Zucchini Lasagna Rolls,Baked Zucchini Sticks
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Steps
|
1
Done
|
Cut the Zucchini Lengthwise, Into 1/4-Inch Thick Slices Until You Have a Total of 12 Slices About the Same Size Its Easiest to Do This With a Mandolin |
|
2
Done
|
Season Both Sides of the Zucchini With 1/2 Tsp Salt and Pepper, Then Grill on a Grill Pan Over High Heat to Help Dry Out the Zucchini, Until Pliable and Grill Marks Form, but not Fully Cooked, About 2 Minutes on Each Side. |
|
3
Done
|
Heat the Oil in a Medium Skillet Over Medium-High Heat. Saut Onions and Garlic on Low Until Soft, About 2 Minutes. Add Chicken, Salt, Cilantro, Cumin, Oregano, Chili Powder, 1/4 Cup of the Enchilada Sauce, and Cook 4 to 5 Minutes. Remove from Heat. |
|
4
Done
|
Spread 3 Tablespoons Chicken on Each Slice Zucchini. Roll Up Slices and Arrange Them Each Seam Side Down in the Prepared Dish. |
|
5
Done
|
Top With the Remaining Enchilada Sauce and Mexican Cheese Blend and Tightly Cover With Foil. |
|
6
Done
|
Bake 20 Minutes, or Until the Cheese Is Hot and Melted. |
|
7
Done
|
Drizzle With Sour Cream, If Desired and Garnish With Cilantro. |
