Baked zucchini rolls with chicken breast and peppers

Refreshing water with cucumber, mint and lemon

4 persons
55 min

Tender cooked meat, lots of tomato sauce and a delicious melted cheese crust, what could be more delicious? Baked Zucchini Rolls with Chicken Breast and Bell Peppers are very light, filling, flavorful and easy to make. Chicken is boiled beforehand and then cut into pieces. Vegetables are also chopped into pieces. Then mix all the ingredients together and place on thinly sliced zucchini slices. Roll into rolls and cook in the oven. You won’t soon forget this delicious dish.

Please rate this recipe

5 stars from 5 votes

Print recipe

Ingredients

300g Chicken Breast
1 Paprika
1 Onion
1 tsp Salt
½ tsp Black Pepper
1 tsp Paprika, ground
1 tsp Garlic, ground
1 Lime
250ml Tomato sauce
200 g cheese
3-4 zucchini, small
1 tbsp vegetable oil

Instructions

Place the chicken breasts in a saucepan, pour over the water.
Bring to the boil, simmer for 20-25 minutes.
Remove from the heat and allow to cool.
Peel the vegetables, squeeze the juice from the lime.
Meat, Cut the peppers and onion into small pieces, mix in a bowl.
Season with salt, black pepper, paprika, garlic, lime juice and tomato sauce.
Grate the cheese on a coarse grater.
Add half of it to the chicken, mix.
Cut the zucchini lengthwise into very thin strips so that they can be rolled up easily.
Distribute the filling over the zucchini slices and roll into small rolls.
Place in a greased casserole dish, approx. 10-15 minutes at 200°C au gratin.
Then sprinkle the cheese on top, cook for a further 10 minutes.
Remove the baked zucchini rolls from the oven and serve immediately.