Ingredients
✅ 2 zucchini
✅ 1 ½ cups cooked, shredded chicken
✅ ½ onion, chopped
✅ 1 garlic clove, minced
✅ ¼ tsp chili flakes
✅ 1 cup enchilada sauce (divided)
✅ ½ cup Mozzarella, shredded
✅ ½ cup Cheddar, shredded
✅ 1 tbsp olive oil
✅ Salt & pepper to taste
Toppings (optional):
🥄 Full-fat yogurt or sour cream
🌿 Fresh parsley, chopped
Instructions
1️⃣ Heat olive oil in a pan, sauté onion until golden. Add garlic, chili flakes, salt, pepper, chicken, and ⅔ cup enchilada sauce. Simmer for 10 minutes.
2️⃣ Thinly slice zucchini using a vegetable peeler. Arrange 4 slices overlapping, add 2 tbsp chicken filling, roll up, and place in a greased baking dish. Repeat.
3️⃣ Pour remaining enchilada sauce over rolls, top with shredded cheeses.
4️⃣ Bake at 350°F (175°C) for 20 minutes.
5️⃣ Serve with Greek yogurt, sour cream, and fresh parsley. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 264 per serving
- Fat: 13g per serving
- Carbohydrates: 10g per serving
- Fiber: 2g per serving
- Protein: 25g per serving