Chicken lasagna zucchini rolls
The cheesiest chicken lasagna zucchini rolls for a date night dinner or a relatively quick and easy weeknight meal.
Ingredients
Chicken and tomato sauce
- 400 g ground chicken
- 1 red bell pepper chopped
- 2 shallots chopped
- 4 cloves of garlic thinly sliced
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp red wine vinegar
- 400 g can of tomatoes
Zucchini rolls
- 2 zucchinis sliced into ribbons lengthwise
- 3 tbsp salt
- 200 g ricotta
- 1 whole egg
- 150 g grated mozzarella
Instructions
- Place the zucchini ribbons on a towel and sprinkle with salt, let sit while you make the sauce;Pat dry with a paper towel
- Heat a skillet with some oil and brown the ground chicken for 3 minutes
- Add the pepper and shallots and cook for 3 minutes
- Add the sliced garlic and the spices and cook for 3 minutes
- Add the tinned tomatoes and vinegar and cook for 1 minute, remove from heat
- Preheat your oven to 200°C
- Mix the ricotta with the egg
- Make the stuffed zucchini rolls by smearing each zucchini ribbon with 1-1.5 tablespoon of the ricotta mixture, then rolling
- In a baking dish or a pan place 1/2 of the cooked sauce
- Then place the zucchini rolls on top
- Add the rest of the sauce and the grated mozzarella
- Smear a piece of foil with some oil, so it doesn't stick to the cheese, and cover the pan with it
- Cook in the oven for 20 minutes
- Remove the foil and cook for 10 more or until the cheese is bubbly and brown-ish
- Serve with fresh herbs