Chicken Alfredo Zucchini Roll Ups
Cheesy, indulgent Chicken Alfredo without the carbohydrates! These chicken alfredo zucchini roll ups are packed with vegetables, protein and most importantly flavor!
How to make:
Slice 3 medium zucchini into about 1/4 inch long slices. Bring a pot of water to a boil (add salt to water if desired) and drop the zucchini slices into the boiling water. Let them cook for about 1-2 minutes then remove and run under cold water. This should make the zucchini pliable so we can roll it.
In another pot, add olive oil, butter, green onions, minced garlic, zucchini, salt, garlic and herb seasoning and shredded chicken breast. Cook over medium heat for a 2-3 minutes.
Add the milk and bring to a boil. In a separate bowl, combine water and corn starch. Once the chicken mixture has reached a boil add the water and corn starch mixture and stir until it begins to thicken. Remove from heat and let cool slightly.
Next take the zucchini strip you blanched in boiling water and in a glass baking dish, lay flat then spoon about 1 1/2 Tablespoons onto the zucchini strip and roll it up. See in the pictures below.
Flip it on it’s side so it stands up on it’s own. I use the side of the baking dish to keep then from unrolling.
Next sprinkle the tops with Parmesan cheese and mozzarella cheese and bake on 350 for 20-25 minutes or until cheese is nice and melty.
Enjoy!
Full recipe below.
Chicken Alfredo stuffed zucchini
Ingredients
- 3 medium zucchini Sliced lengthwise in 1/4 inch thick strips
- 2 cups zucchini
- 3 Green onions diced
- 3 Cloves Garlic minced
- 1/2 tsp Salt
- 1 tsp Garlic and Herb seasoning
- 1 Tablespoon Butter
- 1 Tablespoon olive oil
- 1 1/2 cup Cooked Chicken Breast Shredded
- 1 1/2 cups Milk
- 2-3 Tablespoon Corn Starch
- 1/4 cup water
- 1/4 cup Parmesan cheese
- 1/2 cup Mozzerella Cheese
Instructions
- Preheat oven to 350 F. Slice 3 medium zucchini lengthwise into about 1/4 inch long slices. Bring a pot of water to a boil (add salt to water if desired) and drop the zucchini slices into the boiling water. Let them cook for about 1-2 minutes then remove and run under cold water. This should make the zucchini pliable so we can roll it. In another pot, add olive oil, butter, green onions, minced garlic, zucchini, salt, garlic and herb seasoning and shredded chicken breast. Cook over medium heat for a 2-3 minutes. Add the milk and bring to a boil. In a separate bowl, combine water and corn starch. Once the chicken mixture has reached a boil add the water and corn starch mixture and stir until it begins to thicken. Remove from heat and let cool slightly. Next take the zucchini strip you blanched in boiling water and in a glass baking dish, lay flat then spoon about 1 1/2 Tablespoons onto the zucchini strip and roll it up. Flip it on it's side so it stands up on it's own. I use the side of the baking dish to keep then from unrolling. Next sprinkle the tops with Parmesan cheese and mozzarella cheese and bake for 20-25 minutes or until cheese is nice and melty.