Chicken Zucchini Rolls

These Chicken Zucchini Rolls make a super-easy, healthy, and delicious dinner for the entire family to enjoy!  Easy, cheesy, and comforting, this chicken zucchini rolls recipe comes together in around an hour. It’s almost like a lightened-up, low-carb, gluten-free version of chicken lasagna roll that your whole family will love.

Today, I want to share this easy 4-Ingredient Chicken Zucchini Rolls recipe that I’m sure is about to become a favourite in your home. 

This 4-Ingredient Chicken Zucchini Rolls recipe is amazing because, well, first it’s made with only 4 ingredients. It’s just like a zucchini lasagna roll-ups without the ricotta mixture. Second, it’s very easy to make. Third, it’s healthy, gluten-free, and low-carb. And last, but not least, it’s so D.E.L.I.C.I.O.U.S.

Please, make these 4-Ingredient Chicken Zucchini Rolls, and I guarantee you’re going to be amazed by the flavour. Inspired by my Zucchini Lasagna Rolls, I know you’ll love it!

It goes so well with almost everything as well. As a side dish, I love making these Easy Low-carb Dinner Rolls because who doesn’t love an easy dinner roll! Try my Garlic Parmesan Roasted Brussel Sprouts, Cabbage Steak Recipe, and Easy Roasted Asparagus as well. Want another easy dinner recipe? Try my 4-Ingredient Pomegranate Glazed Salmon and Low-carb Egg Roll in a Bowl with Sautéed Kale!

How To Make Chicken Zucchini Rolls

Ingredients

• Chicken — You’ll need shredded chicken for this chicken zucchini roll. You can poach some chicken breasts, make my air fryer chicken breasts, or buy a rotisserie chicken and shred the meat off the bone.
• Sauce — You can use store-bought spaghetti or marinara sauce. If you have time, you should try making my homemade tomato sauce.
• Zucchini — I like using small to medium-sized zucchini as large ones are more watery. Make sure you buy zucchini that are firm with unblemished skin.
• Cheese — I use mozzarella but you can use any cheese of your choice to change up the flavour. You can also use Monterey Jack cheese or sharp cheddar cheese.
• Salt, black pepper and fresh herbs such as parsley for fresh basil.

Instructions

Prepare the Dish

• Preheat oven to 375°F.
• In a medium bowl, mix the shredded cooked chicken and 1½ cups of tomato sauce. Stir well.
• In a casserole dish, add a little bit of olive oil and spread a ½ cup of tomato sauce on the bottom.

Assemble the Chicken Zucchini Rolls

• Place a piece of wax paper, aluminum foil, or a clean cutting board on the counter, and lay out the zucchini strips.
• Spread about 3 tablespoons of the chicken mixture over each zucchini slice.
• Sprinkle 1 cup of mozzarella cheese.
• Carefully roll up the rolls, and place the zucchini roll ups in the prepared casserole dish.
• Top the zucchini rolls with the remaining ½ cup of tomato sauce, and sprinkle with the remaining ½ cup of mozzarella cheese or parmesan cheese.

Bake the Chicken Zucchini Rolls

• Bake covered with foil or parchment paper for approximately 30 minutes.
• Remove the foil or parchment paper, and bake for 15-20 minutes more until the cheese is melted.

Recipe Tips

• Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
• You can use a mandoline slicer or vegetable peeler to slice uniformly thin pieces of zucchini for the rolls.
• Want to change things up? Try using homemade marinara sauce, Alfredo sauce or pesto sauce instead of tomato sauce! You can also get different flavoured tomato sauces such as tomato basil, roasted garlic, spinach, mushroom, and more to change up the recipe!
• Don’t have a baking dish? You can use a large cast-iron skillet instead.
• Place zucchini rolls tightly against one another in the baking dish so they don’t unravel as they bake.
• For an extra spicy kick, sprinkle on some crushed red chili flakes or use a spicy cheese. You can also add some sliced jalapenos on top before adding the rest of the cheese and sauce to the top of the rolls.
• Avoid overstuffing the chicken zucchini rolls or they’ll be difficult to roll and unroll as it bakes in the oven.
• You can use lasagna noodles instead of zucchini noodles if you prefer.
• You can replace chicken for Italian sausage, ground turkey or even ground beef.
• To make this recipe vegetarian, just replace chicken for ricotta cheese.

Can I Make This Ahead of Time?

You can pre-assemble the chicken zucchini rolls and store them in the refrigerator 24 hours in advance of baking. I don’t recommend preparing it too far in advance as the zucchini will release water over time. You can also slice the zucchini a day ahead of time and then assemble and bake it the next day. Place a paper towel with the sliced zucchini to absorb extra moisture.

Storage Tips

You can store leftovers in the fridge for 3 to 4 days in an airtight container. Reheat the zucchini rolls in the oven or microwave until warmed throughout. I don’t recommend freezing the chicken zucchini rolls as the zucchini’s texture may change once it thaws.

How do I poach the chicken to shred?

• To a pot, add chicken breasts and aromatics of your choice such as garlic, bay leaves, thyme, etc.
• Cover the chicken with water by an inch or two.
• Bring the pot to a simmer over medium-heat and then lower the heat and simmer for 10 to 15 minutes or until the chicken is cooked through.
• Allow the chicken to rest on a cutting board for 5 minutes before shredded it. You can easily shred the chicken with two forks.

And if you like this Chicken Zucchini Rolls recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.