To prepare this low carb zucchini enchiladas recipe, you'll need: Zucchini. You can use any type of zucchini, but I like to use zucchini that isn't overly ripe. I used a rotisserie chicken, which is great for this recipe because it's very flavorful. If you want to make this dish vegetarian, use quinoa instead of white rice. Cook the zucchini according to the directions on the package, then add the shredded cheese, salt, and pepper to taste. Bake in the oven at 350 degrees for 30 minutes, or until the cheese is melted. Serve with guacamole and sour cream, if desired.