Prepare the Zucchini

• Preheat your oven to 375°F (190°C). Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips. Lay the strips on a paper towel, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture.

Make the Filling

• In a bowl, combine the shredded chicken, shredded cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.

Assemble the Roll-Ups

• Pat the zucchini strips dry with a paper towel. Take a strip of zucchini, add a spoonful of the chicken filling at one end, and roll it up tightly. Place the roll-up seam-side down in a greased baking dish. Repeat until all zucchini and filling are used.

Add Sauce and Cheese

• Pour the additional enchilada sauce over the roll-ups, making sure they are evenly coated. Sprinkle the remaining shredded cheese on top.

Bake

• Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.