Zucchini Taco Roll Ups

Save

A Mexican treat, without the guilt.

 

Two words I’ve been hearing more and more in the past few years are “gluten free.” Restaurant menus highlight their gluten-free dishes, and supermarkets carry gluten-free versions of everything from pizza to blueberry muffins. I haven’t jumped on the gluten-free bandwagon myself, but I’m trying harder to come up with recipes that gluten-free eaters can enjoy.

So when I got the idea for these taco rolls – tasty little bite-sized versions of a taco – I wondered whether there was something I could use in place of the flour tortillas to make them gluten-free. There’s always corn tortillas, of course, but those seem to dry out and crumble when you bake them. I wanted something that would stay soft and roll up smoothly.

I started poking through my fridge, looking for ideas, and when I saw this big zucchini in the veggie drawer, a light bulb went off over my head. A zucchini-shaped light bulb.

It sounds crazy, but it worked! Cutting the zucchini into long, thin pieces and baking them made perfect, soft veggie strips that I could roll right around the meat, beans, and corn. Then I laid them out in a dish with salsa on the bottom and cheese on top, and these Zucchini Taco Roll Ups came out as tender, juicy bites bursting with Mexican flavor.

Now all I need to do is learn the Spanish for “gluten free,” and I’m all set.

Zucchini Taco Roll Ups

Makes about 16 rolls

Ingredients:

1 large or 2 medium zucchini, thinly sliced lengthwise
2 cups of cooked shredded chicken
1 teaspoons of taco seasoning ( here is my famous taco seasoning!)
1 clove of minced garlic
1/4 cup of corn kernels
1/4 cup of black beans, drained
1 cup salsa
2 cup of shredded cheddar cheese
Salt and pepper to taste

Garnish:
Salsa, sour cream and cilantro

 

Directions:

1. Preheat oven to 400 degrees F. Place zucchini slices on a baking sheet lined with parchment paper and bake for 5-10 minutes, remove from oven.Once zucchini has slightly cooled, gently remove excess water with a paper towel.

2. In a bowl, add chicken, beans, corn, and seasonings. Set aside.

 

3. Add salsa to the bottom of a baking pan. Add 1.5 tablespoons of chicken mixture to a slice of zucchini.

4. Gently roll zucchini. Place zucchini, seam side down onto the pan. Repeat with remaining zucchini.

 

5. Cover zucchini rolls with shredded cheese.

6. Bake for 20-25 minutes, or until cheese is melted and slightly golden colored. Serve with topped with optional salsa, sour cream and cilantro toppings!

 

Do you love Family Fresh Meals? Never miss out on  FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

Save