The first time I made these low-carb zucchini enchiladas I thought I was missing something—until my husband asked for thirds.
They deliver all the cozy, saucy comfort of classic enchiladas without the tortillas or carb overload.
This recipe is quick, family-friendly, and easy to scale for meal prep or a weeknight dinner.
Why You’ll Love This Recipe
- Low in carbs but high in flavor.
- Vegetable-forward "tortillas" that stay tender and not soggy.
- Lean protein with bold Mexican spices.
- Fast to assemble and forgiving for substitutions.
- Great for nights when you want comfort food without the crash.
The texture is a satisfying contrast: thin zucchini ribbons that give a slight bite, wrapped around juicy, seasoned ground chicken (or turkey) and finished with a bubbling, golden cheese top. The enchilada sauce soaks into the zucchini just enough to be saucy without making the rolls collapse, and the smoked paprika adds a warm, slightly smoky note that plays well with cumin and chili powder.
"I swapped corn tortillas for zucchini and my whole family loved them — even my picky teenager. Easy, quick, and full of flavor." — 5 stars, reader
Key Ingredients
Zucchinis
Use medium zucchinis sliced lengthwise about 1/8-inch thick so they roll easily without tearing. Patting them dry is the key step to avoid watery, limp rolls.
Ground chicken or turkey
Lean ground poultry keeps the dish light and cooks quickly. If you want richer flavor, use ground chicken thigh or mix turkey with a bit of pork; for store brands, look for fresh, minimally processed meat in the butcher case.
Enchilada sauce (low-sugar or homemade recommended)
The sauce defines the dish. A low-sugar store brand or a simple homemade sauce lets you control sodium and sweetness. Look for sauces with chili paste, tomato, and spices rather than added sugar.
Shredded cheese (cheddar + Monterey Jack)
A blend melts evenly and browns beautifully. Sharp cheddar gives tang; Monterey Jack provides that gooey, stretchy quality when it bubbles.
Full ingredient list:
- 3 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
- 1 lb ground chicken or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1–2 diced jalapeños for heat
- 1 1/2 cups enchilada sauce (low-sugar or homemade recommended)
- 1 cup shredded cheese (cheddar and Monterey Jack blend recommended)
- Fresh cilantro, chopped
- Dollop of sour cream or Greek yogurt (optional)
- Thinly sliced avocado (optional)
Step-by-Step Instructions
Step 1: Prepare the zucchinis
Wash the zucchinis thoroughly and trim the ends.
Slice each zucchini lengthwise into thin strips about 1/8-inch thick using a mandoline or a sharp knife.
Pat the slices dry with paper towels to remove excess moisture and prevent sogginess during baking.
Pro Tip: If your strips feel too wet after slicing, layer them on a tea towel and sprinkle a little coarse salt; wait 10 minutes and blot the released liquid.
Step 2: Cook the filling
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
Add the ground chicken or turkey and cook, breaking it up with a spatula, until fully browned.
Pro Tip: You’ll know the meat is ready when it loses its pink color and the juices mostly evaporate; drain any excess liquid to keep the filling from watering down the zucchinis.
Step 3: Season and simmer
Season the browned meat with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
If using jalapeño, add the diced pepper now and let it cook briefly.
Let the mixture simmer until slightly thickened and well combined, about 3–5 minutes so the spices bloom.
Pro Tip: Taste the filling before filling the zucchini — strong seasoning here carries through after baking.
Step 4: Roll the enchiladas
Lay a zucchini slice flat and spoon a small amount of the cooked filling near one end.
Roll the zucchini gently around the filling and place seam-side down in a baking dish.
Repeat with the remaining slices and filling until the dish is filled.
Pro Tip: Arrange rolls snugly but not crushed; they will firm up and hold shape while baking.
Step 5: Add sauce and cheese
Pour 1 1/2 cups enchilada sauce evenly over the rolled zucchini enchiladas, ensuring they’re nicely coated.
Sprinkle 1 cup shredded cheese over the top to form a golden, bubbly crust when baked.
Pro Tip: For extra flavor, spoon a little sauce into the dish before arranging rolls to prevent the bottom from sticking.
Step 6: Bake
Preheat the oven to 375°F (190°C).
Bake the assembled enchiladas for 20–25 minutes, or until the cheese is melted, lightly browned, and the sauce is bubbling around the edges.
Pro Tip: If the cheese browns too quickly, loosely tent with foil and finish baking until warmed through.
Step 7: Rest and garnish
Let the baked enchiladas rest for 5 minutes to allow flavors to meld.
Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and sliced avocado if desired.
Serve warm with your choice of side dishes.
Pro Tip: A brief rest helps the sauce set so the rolls don’t fall apart when plated.
Expert Tips for Success
- Use the right zucchini thickness: Aim for about 1/8-inch slices. Thicker slices won’t roll as neatly and thinner slices can tear while rolling. A mandoline is the fastest way to get uniform strips.
- Drying is non-negotiable: Zucchini holds water and that water is the enemy of a good texture. Pat well with paper towels and, if needed, salt briefly and blot to remove extra moisture.
- Temperature control while cooking meat: Cook the ground poultry over medium heat so it browns without drying out. If the pan gets too hot, the outside will char before the inside is cooked and will release more liquid.
- Season boldly: Spices mellow when baked and wrapped in vegetables. Aim for slightly more seasoning than you think is necessary in the filling, but balance salt carefully.
- Choose your sauce wisely: A low-sugar enchilada sauce with smoky chile flavor complements the smoked paprika. If using a high-sodium jarred sauce, cut the added salt and add citrus or fresh herbs to brighten.
- Cheese selection and timing: A mix of sharp cheddar and Monterey Jack gives flavor and stretch. If you want a crispier top, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Prevent sogginess in the baking dish: Preheat the dish in the oven or add a thin layer of sauce to the bottom before arranging rolls to stop them from sitting in a puddle.
- Make-ahead tip: Assemble enchiladas in the dish but keep sauce and cheese aside. Refrigerate up to 24 hours, then top and bake—this keeps the zucchini from getting soft prior to cooking.
- Equipment suggestion: A 9×13-inch baking dish fits this recipe well for even layering. For smaller families, a 9×9 works but reduce oven time slightly.
- Visual cue for doneness: Cheese should be bubbling and show light golden brown spots; sauce should simmer around edges.
Storage & Freezing
Fridge storage: Cool leftovers completely before storing.
Place enchiladas in an airtight container or cover the baking dish tightly with plastic wrap.
They will keep well for 3–4 days in the refrigerator.
Reheating from fridge: Reheat individual portions in a microwave for 1–2 minutes until hot, or warm a covered dish in a 350°F oven for 12–15 minutes.
If reheating from chilled, let the dish sit at room temperature for 10 minutes before heating to promote even reheating.
Freezer storage: To freeze, assemble the enchiladas in an oven-safe dish, but do not add cheese on top.
Cover tightly with plastic wrap and foil, or use a freezer-safe container.
They keep for up to 3 months.
Reheating from frozen: Thaw in the refrigerator overnight if possible.
If baking from frozen, remove outer wrap, top with cheese, cover with foil, and bake at 375°F for 40–50 minutes, or until heated through; finish uncovered 5–10 minutes to brown.
Microwave thawing is fast but can make zucchini watery; oven reheating gives a better texture.
Variations & Substitutions
- Vegetarian swap: Replace ground poultry with cooked lentils or a sauté of mushrooms and black beans. Season the mixture the same way and add a splash of lime for brightness.
- Spicy version: Add diced chipotle in adobo to the filling or use a hotter enchilada sauce. Jalapeños work well, or swap for serrano if you want more heat.
- Cheesy, keto-friendly: Use full-fat cheeses and add a sprinkle of cotija or queso fresco after baking for texture. This boosts fat content while staying low-carb.
- Mexican-inspired swaps: Stir in corn kernels and black olives for a heartier feel (note: corn adds carbs). For a smokier profile, add smoked paprika and a dash of ancho chili powder.
Frequently Asked Questions
Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash has a similar water content and texture when sliced thin. Treat it the same: slice uniformly, blot dry, and roll carefully.
Q: Will the zucchini get soggy after baking?
A: If you slice too thin, skip drying, or use a sauce that’s too watery, yes. The best defense is uniform 1/8-inch slices, thorough blotting, and reducing excess cooking liquid from the filling.
Q: Can I make these ahead for a party?
A: Absolutely. Assemble them in the dish, refrigerate up to 24 hours, then add cheese and bake when guests arrive. This keeps the zucchini from becoming soft before baking.
Q: Are these suitable for keto or paleo diets?
A: They fit a low-carb or keto approach when using low-sugar enchilada sauce and full-fat cheese. For paleo, skip the cheese and use a compliant sauce and a flavorful nut-based topping if needed.
Q: How do I keep the rolls from falling apart when serving?
A: Let the dish rest 5 minutes after baking so the sauce sets a bit. Also arrange rolls seam-side down in the dish so they stay closed during baking.
Final Thoughts
These low-carb zucchini enchiladas are proof that you don’t need tortillas to enjoy saucy, comforting Mexican flavors.
They’re forgiving, customizable, and a great way to get more vegetables on the table without sacrificing satisfaction.
If you try them, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For a low-carb take that still hits all the classic enchilada notes, you can compare different sauce ideas and method notes with this helpful guide to Zucchini Enchiladas – Low Carb, Keto, Gluten Free- Kicking Carbs.
If you want another chicken-and-zucchini enchilada riff with step-by-step photos, see the recipe for Keto Chicken Enchiladas | Primavera Kitchen.
Low-Carb Zucchini Enchiladas
Ingredients
Zucchini and Filling
- 3 medium medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick) Pat the slices dry to avoid sogginess.
- 1 lb ground chicken or turkey Lean ground poultry keeps the dish light.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- to taste Salt and pepper
- 1 tablespoon olive oil
- 1–2 diced jalapeños (optional for heat)
Sauce and Toppings
- 1 1/2 cups enchilada sauce (low-sugar or homemade recommended)
- 1 cup shredded cheese (cheddar and Monterey Jack blend recommended)
- to taste Fresh cilantro, chopped For garnish.
- Dollop of sour cream or Greek yogurt (optional) For serving.
- Thinly sliced avocado (optional) For serving.
Instructions
Preparation
- Wash the zucchinis thoroughly and trim the ends.
- Slice each zucchini lengthwise into thin strips about 1/8-inch thick using a mandoline or a sharp knife.
- Pat the slices dry with paper towels to remove excess moisture and prevent sogginess during baking.
- Pro Tip: If your strips feel too wet after slicing, layer them on a tea towel and sprinkle a little coarse salt; wait 10 minutes and blot the released liquid.
Cook the filling
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
- Add the ground chicken or turkey and cook, breaking it up with a spatula, until fully browned.
- Pro Tip: You’ll know the meat is ready when it loses its pink color and the juices mostly evaporate; drain any excess liquid.
Season and Simmer
- Season the browned meat with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
- If using jalapeño, add the diced pepper now and let it cook briefly.
- Let the mixture simmer until slightly thickened and well combined, about 3–5 minutes.
- Pro Tip: Taste the filling before filling the zucchini.
Roll the enchiladas
- Lay a zucchini slice flat and spoon a small amount of the cooked filling near one end.
- Roll the zucchini gently around the filling and place seam-side down in a baking dish.
- Repeat with the remaining slices and filling until the dish is filled.
- Pro Tip: Arrange rolls snugly but not crushed.
Add Sauce and Cheese
- Pour 1 1/2 cups enchilada sauce evenly over the rolled zucchini enchiladas.
- Sprinkle 1 cup shredded cheese over the top.
- Pro Tip: For extra flavor, spoon a little sauce into the dish before arranging rolls.
Bake
- Preheat the oven to 375°F (190°C).
- Bake the assembled enchiladas for 20–25 minutes, or until the cheese is melted and lightly browned.
- Pro Tip: If the cheese browns too quickly, loosely tent with foil.
Rest and Garnish
- Let the baked enchiladas rest for 5 minutes.
- Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and sliced avocado if desired.
- Serve warm.
