Try this fun twist on a Mexican classic! Keto Zucchini Enchilada Roll Ups are easy to make, full of nutritious high fat ingredients, and are customizable based on your favorite fillings. 2 NET CARBS PER ROLL UP

A Delicious Low Carb Enchilada Recipe!
Zucchini is such a versatile ingredient, perfect for low carb dieters or anyone who just wants more veggies in on their plate.
These Zucchini Enchilada Roll Ups are fun to make, delicious to eat, and are full of nutrition.
I prefer to use nutrient dense vegetables, whole foods, rather than processed foods to make my favorite dishes. Cauliflower rice and zucchini noodles are perfect subs, so skip the processed foods that are more expensive and less nutritious. You’re on a low carb journey to improve your health, right?
For these roll ups, you’ll need:
- Zucchini – pick up straight (rather than curved) zucchinis that are thick in diameter. I cut them to about 6-8 inch pieces to fit in my mandoline, so don’t worry about how long they are.
- Ricotta and cheddar cheese – the ricotta helps the fillings stay in here as well as making them extra creamy. Top with sharp cheddar for great enchilada flavor!
- Ground turkey or beef – I like using ground turkey in these, but use beef if that’s what you prefer! Cook the turkey or beef with your favorite low carb, starch free taco seasoning, or just use salt, pepper, and some of the enchilada sauce.
- Enchilada Sauce – many store bought brands are full of preservatives, starches to thicken them, and even added sugars. Make your own at home and control the ingredients, plus save money! It’s super easy, I promise.

How to Make Zucchini Enchiladas Roll Ups
Step 1: Use a mandoline to thinly slice zucchini into “noodles.” With my mandoline, it helps if my zucchini is about 7-8 inches long, so if they are longer, I just cut them into 8 inch pieces to make my noodles. You will need 3 “noodles” per roll up, so if you are using a 12-cavity muffin pan, you’ll need 36 zucchini noodles.
Step 2: Add 1 tablespoon of Keto Enchilada Sauce to each cavity of a muffin pan. You could also just pour the enchilada sauce in the bottom of a round cake pan and circle the roll ups around the pan to fill it.

Step 3: Line up 3 zucchini noodles end-to-end, and then add a tablespoon of ricotta cheese and about a tablespoon each of taco meat and cheddar cheese. Roll it up and add it to a hole in your muffin pan.
Step 4: If desired, add additional cheddar cheese to the tops of your roll ups.

Step 5: Bake roll ups for 14 minutes. Do not over bake or you’ll end up with watery zucchini that gets mushy.

Tips for Making the BEST Keto Enchiladas
How to deal with soggy zucchini: Opposite of what you might expect, it’s older zucchinis, usually off season in the winter, that get really soggy. Fresh summer zucchinis usually don’t let out too much excess water. Don’t overcook your enchiladas. 14 minutes will melt the cheese here without overcooking your vegetables.
How to Season your Enchilada Meat: There are two options here. If you have a clean, starch and sugar-free taco seasoning, feel free to use that to flavor your meat. Otherwise, use salt and pepper, then about 1/2 cup of the enchilada sauce on 1/2 pound of ground meat before adding it to your enchilada roll ups.
Love this Idea? You’ll Also Low these Low Carb Dinner Recipes:
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !

Zucchini Enchilada Roll ups
Ingredients
- 2 zucchinis *you might need 3-4 depending on the size
- 12 tablespoons Keto Enchilada Sauce
- 3/4 cup ricotta cheese 12 tablespoons
- 3/4 cup cooked ground turkey or ground beef*
- 3/4 cup shredded cheddar cheese or jack cheese
Instructions
- Preheat oven to 425º F.
- Use a mandoline to thinly slice zucchini into “noodles.” With my mandoline, it helps if my zucchini is about 7-8 inches long, so if they are longer, I just cut them into 8 inch pieces to make my noodles. You will need 3 “noodles” per roll up, so if you are using a 12-cavity muffin pan, you’ll need 36 zucchini noodles.
- Add 1 tablespoon of Keto Enchilada Sauce to each cavity of a muffin pan. You could also just pour the enchilada sauce in the bottom of a round cake pan and circle the roll ups around the pan to fill it.
- Line up 3 zucchini noodles end-to-end, and then add a tablespoon of ricotta cheese and about a tablespoon each of taco meat and cheddar cheese. Roll it up and add it to a hole in your muffin pan.
- If desired, add additional cheddar cheese to the tops of your roll ups.
- Bake roll ups for 14 minutes. Do not over bake or you’ll end up with watery zucchini that gets mushy.
I’ve been looking for more ideas to use our garden zucchini and this was a hit with the whole family.