Zucchini Rolls with Chicken

Delicious baked zucchini rolls stuffed with chicken fillet in tomato sauce.

Summary

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)

Instructions

1. Boil chicken fillet and divide into fine fibers. Chop the onion.
2. Heat oil, add chili flakes, lightly fry, stirring occasionally.
3. Add onion, season with salt, and fry until transparent. Squeeze out the garlic, stir.
4. Add tomato sauce to the onion (leave some sauce), lemon juice, and cumin.
5. Add chicken fillet, stir and turn off the heat.
6. Cut the zucchini in half and cut into thin strips with a vegetable peeler.

   

7. 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.
8. Grate cheddar cheese and mozzarella cheese.
9. 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.

   

10. Zucchini rolls with chicken are ready. When serving, add sour cream and fresh cilantro leaves.

Enjoy your meal!