Description
These Zucchini Parmesan Chicken Roll-Ups are your ultimate Italian-inspired comfort food—without the pasta, breading, or carb crash. Thin zucchini ribbons hug creamy, cheesy chicken filling and bake into golden, bubbly bliss under a cascade of mozzarella and marinara. It’s cozy, keto, and absolutely crave-worthy!
Ingredients
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2 medium zucchinis, sliced lengthwise into thin ribbons
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1½ cups shredded cooked chicken
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1 cup low-sugar marinara sauce
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½ cup ricotta or cream cheese
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1 cup shredded mozzarella (divided)
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¼ cup grated Parmesan
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1 tsp Italian seasoning
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Salt & pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Salt zucchini slices and let sit 10 mins. Rinse and pat dry thoroughly.
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Mix filling: Combine chicken, ricotta, half the mozzarella, seasoning, salt, and pepper.
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Assemble: Spoon filling onto zucchini strips, roll up, and place seam-side down in the dish over a layer of marinara.
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Top with remaining sauce, mozzarella, and Parmesan.
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Bake 25–30 mins, then rest 5 mins before serving.
Notes
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Use pesto or spicy sauce for extra flair.
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Swap chicken for turkey, mushrooms, or spinach.
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For a dairy-free version, use almond ricotta + dairy-free cheese.
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Freeze unbaked for future comfort cravings!
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 340kcal per serving
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 6g
- Protein: 38g