Description
Zucchini Chicken Alfredo Roll Ups are a creamy, low-carb answer to classic pasta cravings. Zucchini slices roll around savory chicken Alfredo, topped with cheese, for a pleasant, healthy weeknight or meal-prep dish.
Ingredients
- 2–3 medium-size zucchinis, thinly sliced lengthwise
- 2 cups shredded cooked chicken
- 1 ½ cups Alfredo sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 1 tsp garlic powder (optional)
- ½ tsp Italian seasoning (optional)
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
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Preheat the oven to 375°F and grease a baking dish.
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Slice zucchinis lengthwise into thin strips (about ⅛ inch thick) using a mandoline slicer or sharp knife.
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Salt zucchini slices and let them sit for 10–15 minutes to release moisture. Pat dry with paper towels.
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Combine shredded chicken, half the Alfredo sauce, garlic powder, Italian seasoning, and mozzarella in a bowl. Season with salt and pepper.
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Place 1–2 tablespoons of the chicken mixture onto each zucchini strip, then roll tightly.
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Arrange rolls seam-side down in the baking dish.
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Pour the remaining Alfredo sauce over the rolls and top with the rest of the mozzarella and Parmesan cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake for 5–10 minutes until golden and bubbly.
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Serve hot with your favourite low-carb sides.
Notes
- Use a thick Alfredo sauce to prevent sogginess.
- Salting and blotting the zucchini is essential to reduce moisture.
- The recipe is freezer-friendly; assemble and freeze before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American