Cheesy Mexican Zucchini Rollups

inDinner Recipes, Mexican Recipes, Pork Recipes, Recipes, Vegetable Recipes
  • YIELDS | 6 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 32 MINS

These low carb rollups are a riff on the traditional Italian version. The chorizo and cumin spice up the tomato sauce perfectly. They are just the right amount of gooey, warm, and filling.

Ingredients

  • 4 large zucchini, unpeeled, ends trimmed, cut into 1/8” thick slices
  • 8-ounce package chorizo sausage
  • 24 ounces tomato sauce
  • 32 ounces Chihuahua cheese, shredded
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon cumin
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 400°F.
  2. Grease a sheet pan with 1 tablespoon olive oil and set aside.
  3. In a medium skillet over medium low heat, add 1 tablespoon olive oil, and sauté the chorizo until crumbled and cooked through, about 5-7 minutes. (See Notes.) Drain onto paper towel and let cool.
  4. In a medium pot over medium-high heat, add the tomato sauce, the ground cumin, 1 teaspoon each ground pepper and Kosher salt. Bring to a boil, then simmer for 15-20 minutes. Turn heat off and let sit until ready to use. Can be made a few days in advance and kept in the fridge until ready to make the recipe.
  5. Lay zucchini slices on greased sheet pan and oven roast for 10-12 minutes. Remove from oven and let cool until they can be handled. Lower the oven heat to 350°F.
  6. While the zucchini roasts, in a medium bowl, mix 2 cups of Chihuahua cheese with the cooled chorizo, plus Kosher salt and pepper to taste. Stir gently and until combined.
  7. In a 9×13-inch casserole dish, spread a 1/2 cup of the tomato sauce on the bottom.
  8. Assemble zucchini rollups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the cheese and chorizo mixture over each individual zucchini strip. Roll up and place in casserole dish, seam side down. Repeat with remaining rolls. Pour remaining sauce on the rolls and sprinkle with the remaining 2 cups of cheese.
  9. Bake uncovered for 30-25 minutes or until the cheese is melted and bubbly. If you would like the cheese a little more golden brown, pop the dish under the broiler for a minute or two.

Notes

How to Crumble and Cook Chorizo: Remove the fresh chorizo from its casing to crumble and fry it. Start by cutting a thin, lengthwise slit across the chorizo link, then squeeze the meat into the skillet. The chorizo will break apart as it cooks. It is important to stir and break up the chorizo until it has fully cooked. Drain the excess fat before using.

You should yield approximately 6 strips from each large zucchini.