Zucchini Rolls with Chicken
by Editorial Staff
Delicious baked zucchini rolls stuffed with chicken fillet in tomato sauce.
Ingredients
- Zucchini – 4 pcs.
- Chicken fillet – about 350 g
- Bulb onions (large) – 1 pcs.
- Garlic – 3 cloves
- Tomato sauce – 300 ml
- Mozzarella cheese – 100 g
- Cheddar cheese – 100 g
- Vegetable oil – 1 tbsp
- Ground cumin – 2 teaspoon
- Chili pepper flakes – 1 teaspoon
- Lemon juice – 1 tbsp
- Salt to taste
- Sour cream (for serving)
- Cilantro (for serving)
Directions
- Boil chicken fillet and divide into fine fibers. Chop the onion.
- Heat oil, add chili flakes, lightly fry, stirring occasionally.
- Add onion, season with salt, and fry until transparent. Squeeze out the garlic, stir.
- Add tomato sauce to the onion (leave some sauce), lemon juice, and cumin.
- Add chicken fillet, stir and turn off the heat.
- Cut the zucchini in half and cut into thin strips with a vegetable peeler.
- Layout three strips of zucchini with an overlap along the length put the filling on them from one edge (about 1 tbsp), and roll the zucchini with the filling into a roll. In the same way, make all the zucchini rolls with chicken.
- Grate cheddar cheese and mozzarella cheese.
- Lightly grease the bottom of the baking dish with tomato sauce. Put the zucchini rolls into the mold. Grease the rolls on top with the remaining tomato sauce (3-4 tablespoons) and sprinkle with grated cheese. Bake zucchini rolls in an oven preheated to 180 degrees for 20 minutes.
- Zucchini rolls with chicken are ready. When serving, add sour cream and fresh cilantro leaves.
Enjoy your meal!
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