Zucchini Chicken Taco Rolls

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Cheesy zucchini chicken taco rolls. Strips of zucchini rolled with shredded chicken, Mexican spices, then baked with cheese and toped with sour cream.

Who doesn’t love tacos? I honestly can eat tacos every darn day, I kid you not! Like seriously, beef tacos, chicken tacos, fish tacos. Any dang taco! Even the healthier ones. You’re probably wondering, “what the heck is a healthy taco?” right? Well, I’m going to show you in this post. I’m going to show you how to make the most delicious and easy zucchini chicken taco rolls!

Delicious and healthy chicken taco zucchini rolls! Tender chicken wrapped in zucchini and topped with cheese and sour cream.

What I love most about this recipe is it’s almost guilt free! Instead of using a tortilla, I use thinly sliced zucchini strips. I then stuff the zucchini strips with cooked chicken, beans, and corn, and it’s topped with cheese!

Chicken taco zucchini rolls. Tender chicken, beans and corned rolled in fresh zucchini strips, then baked with cheese and topped with sour cream.

This recipe for recipe for zucchini taco rolls can be served for lunch, dinner, or even as an appetizer!

Check out my recipe below, and tell me what you think in the comment sections below!


Zucchini Chicken Taco Rolls

A healthy take on chicken tacos! Fresh strips of zucchini filled and rolled with seasoned chicken, beans, and corn, topped with melted cheese and sour cream! Perfect for a light and healthy Mexican dish.
Course Main Course
Cuisine Mexican
Keyword healthy, healthy tacos, low carb, Mexican, tacos, zucchini chicken tacos
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 1 large zucchini thinly sliced lengthwise
  • 2 cups of cooked shredded chicken
  • 2 tsp of Taco seasoning
  • 2 tsp seasoning salt I use RosaMae Seasonings
  • 3 tablespoons of corn kernels
  • 3 tablespoons of black beans drained
  • 1 cup of shredded cheddar cheese
  • Salt and pepper to taste
  • 1 cup of salsa
  • Cilantro or parsley to garnish


  • Preheat the oven to 400 degrees.
  • Add zucchini to a sheet pan and bake for 5-10 minutes, remove from the oven.
  • Pat excess water off with a paper towel.
  • Put zucchini on a plate to the side.
  • In a bowl, add chicken, beans, corn, and seasonings. Set aside.
  • Add salsa to the bottom of a baking pan.
  • Line up the zucchini slices, and add one tablespoon of chicken mixture to a slice of zucchini.
  • Gently roll zucchini. Place zucchini, seam side down onto the pan.
  • Repeat with remaining zucchini.
  • Cover zucchini rolls with cheese.
  • Bake for 20-25 minutes.
  • Serve and enjoy!

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