If you are roasting chicken breast, set the oven to 400F, drizzle the chicken with a bit of olive oil, salt and pepper. Roast for 30 minutes then shred it apart with 2 forks. Set aside. Reduce the oven temperature to 350F and leave on

Use a Y-shaped vegetable peeler to make very thin zucchini strips. You will cut off the ends of a zucchini and start at the top with the peeler, gently making your way down to the bottom end. Place the strips on a couple of sheets of paper towel, sprinkle them with salt, and let them sit for 10 minutes while you prepare the enchilada filling. This will sweat out some of the moisture in the zucchini

Prepare the 8x8 baking dish by coating the bottom with a thin layer of enchilada sauce

In a frying pan, heat a couple tablespoons of olive oil. Add in diced yellow onion, minced garlic, and diced red bell pepper. If you choose to add in different veggies, do that now

Once the onion is translucent, add in the shredded chicken, chili powder, cumin, salt, oregano, and 2-3 tablespoons of enchilada sauce. Mix it all together until everything is combined

Pat the zucchini dry with paper towel and overlap 3 long slices side by side. Spoon a small amount of the enchilada mixture into the bottom of the zucchini trio and start to roll them up. Place each roll in the baking dish, seam side down so they stay together

Continue packing each roll into the dish until they are snug and no room is left. In this size dish, I usually get 8 rolls

Spoon more enchilada sauce over the rolls, along with grated cheese. Bake at 350F for 30-40 minutes until the cheese is bubbly and starting to brown