YIELD: 6
PEOPLE PREP TIME: 15 MINS COOK TIME: 50 MINS TOTAL TIME: 1 HR 5 MINS
These 4-Ingredient Chicken Zucchini Rolls make a super-easy, healthy, and delicious dinner for the entire family to enjoy!
Ingredients
- 3 cups cooked shredded chicken breast — skinless
- 2½ cups store-bought spaghetti or marinara sauce or homemade tomato sauce — divided
- 3 medium zucchini — sliced lengthwise ⅛-inch thick (I used a mandoline to make the zucchini slices.)
- 1½ cups shredded mozzarella — divided
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix the shredded cooked chicken and 1½ cups of tomato sauce. Stir well.
- In a casserole dish, spread a ½ cup of tomato sauce on the bottom.
- Before you start assembling the zucchini rolls, place a piece of wax paper, aluminum foil, or a clean cutting board on the counter, and layout the zucchini slices.
- First, spread about 3 tablespoons of the chicken mixture over each zucchini slice.
- Then, sprinkle some mozzarella cheese. Save a ½ cup of mozzarella cheese to top the zucchini noodles when you place them in the prepared casserole.
- Carefully roll them up, and place them in the prepared casserole dish.
- Top the zucchini rolls with the remaining ½ cup of tomato sauce, and sprinkle with the remaining ½ cup of mozzarella cheese.
- Bake covered with foil or parchment paper for approximately 30 minutes. Remove the foil or parchment paper, and bake for 15-20 minutes more until the cheese is melted. Enjoy!
COURSE: MAIN COURSE CUISINE: AMERICAN
KEYWORD: DINNER, GLUTEN-FREE, LOW-CARB, PALEO, SPRING, SUMMER
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