Description
This dish features tender zucchini slices, delicately rolled around a savory chicken and ricotta filling. Each roll is nestled in a rich, creamy Alfredo sauce, then baked until golden and bubbly. The dish offers a harmonious blend of fresh zucchini, succulent chicken, and a luxurious cheese sauce, finished with a sprinkle of fresh parsley for a touch of brightness.
Ingredients
- *For the Zucchini Rolls:*
- 3 medium zucchini, about 1.5 lbs total
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- *For the Alfredo Sauce:*
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- *For Topping:*
- 1 cup shredded mozzarella cheese
Instructions
- **Prepare Zucchini:** Preheat oven to 375°F (190°C). Using a mandoline or a sharp knife, slice zucchini lengthwise into thin strips, about 1/8-inch thick. Lay the strips on paper towels, sprinkle with 1/2 teaspoon salt, and let sit for 15-20 minutes to draw out excess moisture. Gently pat dry with more paper towels.
- **Cook Chicken (if not pre-cooked):** If using raw chicken, dice and sauté in 1 tablespoon olive oil until cooked through. Shred or finely chop the cooked chicken.
- **Prepare Filling:** In a medium bowl, combine the shredded chicken, ricotta cheese, 1/2 cup Parmesan cheese, 1/4 cup chopped parsley, garlic powder, and black pepper. Mix well.
- **Assemble Rolls:** Lay a zucchini strip flat. Place about 1-2 tablespoons of the chicken mixture at one end of the strip. Carefully roll up the zucchini strip. Repeat with the remaining zucchini and filling.
- **Make Alfredo Sauce:** In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low, then gradually whisk in 1 cup Parmesan cheese until smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- **Bake:** Pour about half of the Alfredo sauce into the bottom of a 9×13 inch baking dish. Arrange the zucchini rolls seam-side down in a single layer over the sauce. Pour the remaining Alfredo sauce evenly over the rolls. Sprinkle with shredded mozzarella cheese and additional Parmesan cheese if desired.
- Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- **Serve:** Garnish with fresh parsley before serving.
Notes
* Ensure zucchini strips are thin enough to roll easily without breaking.
* Patting the zucchini dry thoroughly is crucial to prevent a watery dish.
* For a richer flavor, consider adding a pinch of nutmeg to the Alfredo sauce.
* This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
* Leftovers store well in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Fat: 40g
- Carbohydrates: 12g
- Protein: 35g