Chicken Zucchini Rolls

Pratico Pratique Roule zucchini Exceldor2024 B MF 028 lr
4-6 Portions
30 min Prepping
1h Cooking
Recipe Easy


  • 500 ml (2 cups) chicken broth
  • 375 ml (1 1/2 cup) shredded mozzarella
  • 750 ml (3 cups) marinara sauce
  • 5 ml (1 tsp) Italian seasoning
  • 2 large zucchinis
  • A few fresh basil leaves (optional)


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  1. Put the chicken breasts in a saucepan and pour in the broth. Bring to a boil, then cover and cook for 18 to 22 minutes over low heat, until the inside of the chicken meat is no longer pink.
  2. Place the chicken breasts on a plate and let to cool slightly. With two forks, shred the meat. If you wish you can keep the broth in the refrigerator for a later use.
  3. Preheat the oven to 190 °C (375 °F).
  4. In a bowl, mix the shredded chicken meat with the cheese, 1 1/2 cup of marinara sauce and Italian seasoning.
  5. Using a vegetable slicer (mandoline), slice the zucchinis lengthwise into thin ribbons.
  6. Spread the chicken mixture at the base of the zucchini ribbons. Roll tightly.
  7. In a large baking dish, pour the rest of the marinara sauce. Place the zucchini rolls in the dish, seal the rolls downwards. Cover the dish with foil.
  8. Bake for 20 minutes.
  9. Remove foil and bake for a further 15 to 20 minutes. Remove from the oven.
  10. If desired, garnish with basil when ready to serve.