Chicken Zucchini Rolls
4-6
Portions
30 min
Prepping
1h
Cooking
Recipe
Easy
Ingredients
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- 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)
Directions
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- 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.
- 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.
- Preheat the oven to 190 °C (375 °F).
- In a bowl, mix the shredded chicken meat with the cheese, 1 1/2 cup of marinara sauce and Italian seasoning.
- Using a vegetable slicer (mandoline), slice the zucchinis lengthwise into thin ribbons.
- Spread the chicken mixture at the base of the zucchini ribbons. Roll tightly.
- 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.
- Bake for 20 minutes.
- Remove foil and bake for a further 15 to 20 minutes. Remove from the oven.
- If desired, garnish with basil when ready to serve.