Zucchini Enchiladas are the entrée you’ve been looking for! On cold days you can make a heartwarming casserole the whole family will love without sacrificing your waistline!

Make them like zucchini roll-ups or a zucchini lasagna. This recipe is so versatile, you can even make it with shredded beef, shredded chicken, ground turkey…or entirely vegetarian!

overhead of low carb Zucchini Enchiladas in a baking dish

© Easy Low Carb.com

Low Carb Zucchini Enchiladas

Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!

How To Cut Zucchini For Enchiladas?

There is definitely more than one way to ‘skin’ a zucchini! This particular recipe calls for thin slices cut lengthwise to roll up.

To get thin-sliced zucchini noodles, it is easiest to use a mandoline or a vegetable peeler. But if you don’t have either don’t worry, a simple knife and some careful cutting can get you the same results.

You can also make individual enchilada boats to take to work or school. Scoop out the middle and fill it with the enchilada mixture. Wrap in foil, bake and reheat at a later time.

two images of making strips of zucchini with a mandolin

How To Make Zucchini Enchiladas

This low carb keto dish is so easy to prepare! Once the noodles are cut, just stuff, roll and bake for the perfect meal.

  1. Prepare zucchini slices and set aside.
  2. Chop up remaining zucchini bits and saute in a pan with oil, onion, and spices. Mix in remaining ingredients (per recipe below) and simmer until thickened.
  3. Fill zucchini strips with the mixture and a little cheese. Roll up and place in the casserole dish, seam side down. Top with remaining sauce and cheese.
  4. Bake until cooked and bubbly.

Serve with sour cream and garnish with cilantro, black olives, or jalapeños!

low carb Zucchini Enchiladas in a baking dish with no sauce, and. with sauce and cheese sprinkled

Can You Make These Ahead Of Time?

Yes, you can! Make zucchini chicken enchiladas ahead of time and keep them covered with plastic wrap in the refrigerator for 2-3 days.

Can You Freeze Zucchini Enchiladas?

Zucchini enchiladas freeze well but will be less firm when they are thawed and reheated.

  • To Freeze: Let cool completely then seal in an airtight container or freezer bag and freeze for 2-3 months.
  • To Reheat: Simply thaw in the fridge overnight, re-season, and bake with a fresh layer of cheese on top and they will taste like new again!

More Delicious Low Carb Meals To Try!

overhead of low carb Zucchini Enchiladas in a baking dish
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Low Carb Zucchini Enchiladas

Zucchini Enchiladas is a heartwarming, low carb casserole the whole family will love! 
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Author Holly


  • 3 zucchini
  • 2 cups chicken cooked and shredded
  • 1 tablespoon olive oil
  • ½ onion diced
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 15 ounces enchilada sauce
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded


  • Preheat oven to 350°F. Combine cheeses and set aside.
  • Use a vegetable peeler to cut thin strips of zucchini. Set aside.
  • Heat olive oil in a small pan. Finely chop any little bits of leftover zucchini.
  • Add to pan with onion, cumin and garlic and cook over low heat until tender.
  • Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes.
  • Layout 3-4 strips of zucchini (depending on size) and fill with ¼ cup chicken filling and 2 tablespoons of cheese. Repeat with the remaining zucchini.
  • Place zucchini enchilada rolls in a 9 x 13" baking pan, top with enchilada sauce and cheese. Bake 25-30 minutes or until cooked and bubbly.
  • Top with sour cream and cilantro and serve.



To Freeze: Let cool then place in an airtight container or freezer bag.
To Reheat: Let thaw in the refrigerator, re-season, then bake with a fresh layer of cheese on top.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 2enchiladas | Calories: 295.46kcal | Carbohydrates: 10.51g | Protein: 23.54g | Fat: 17.77g | Saturated Fat: 8.82g | Cholesterol: 71.54mg | Sodium: 876.34mg | Potassium: 415.7mg | Fiber: 2.34g | Sugar: 7.77g | Vitamin A: 1021.4IU | Vitamin C: 19.64mg | Calcium: 302.78mg | Iron: 1.84mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

REPIN this Low Carb Recipe

Zucchini Enchiladas in a white baking dish garnished with cilantro with a title.

a casserole dish with low carb Zucchini Enchiladas, making Zucchini Enchiladas
Zucchini Enchiladas in a white baking dish with writing.


, , , ,

Recipes you'll love

About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This is better than regular tortilla style enchiladas! Seriously!! We both LOVED it and will definitely continue to use this recipe. My husband even raved and raved which is unusual for him. (He likes and appreciate everything, but REALLY loved this!!). Since I have Celiac Disease and have to eat Gluten Free, this is an especially excellent recipe to have. I just wish I could have found some Extra Large Zucchini for it. Would be much easier to put together.

    Thank you for this recipe!! I am sharing with others!!