Ingredients
Zucchini Roll Ups
- 1 large thick zucchini
- 2 cups shredded chicken (rotisserie chicken works great)
- 2 cups Alfredo sauce (homemade or store-bought)
Cheese and Garnish
- 1 1/4 cups shredded mozzarella cheese
- 1/4 cup shaved parmesan cheese
- 1 tsp dried parsley or fresh parsley
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a 9×5 or 8×8 inch baking dish with cooking spray and set it aside to prepare for assembling the roll ups.
- Slice zucchini: Using a mandolin slicer or a large chef’s knife, carefully slice the zucchini lengthwise into 1/8-inch thick slices. Aim to get about 12 slices for the roll ups.
- Assemble roll ups: Place a generous amount of shredded chicken on top of each zucchini slice, followed by approximately 1 tablespoon of Alfredo sauce. Roll the zucchini slices tightly around the filling and arrange each roll seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining Alfredo sauce evenly over the zucchini roll ups. Sprinkle the shredded mozzarella and shaved parmesan cheese on top for a bubbly, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbly and the zucchini noodles are tender and fully cooked.
- Garnish and rest: Remove the dish from the oven and garnish with parsley. Let the roll ups rest for 10 minutes before serving, allowing the flavors to meld and the dish to set.
Notes
- Use a mandolin for even, thin zucchini slices to ensure the roll ups cook evenly.
- Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
- Feel free to substitute store-bought Alfredo sauce for homemade to save time.
- Letting the dish rest after baking helps the roll ups hold together better when served.
- This recipe is great for a low-carb, gluten-free meal option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American-Italian
- Diet: Gluten Free
