These Chicken Zucchini Rolls make a super-easy 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 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 favorite 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.
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 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 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 flavor. 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.
- 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 it 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.
- 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 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 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.
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.
- 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 shredding it. You can easily shred the chicken with two forks.
Chicken Zucchini Rolls
Video
Ingredients
- 3 cups cooked shredded chicken breast skinless
- 2½ cups spaghetti or marinara sauce or homemade tomato sauce divided
- 3 medium zucchini sliced lengthwise ⅛-inch thick (I used a mandoline to make the zucchini slices.)
- 1½ cups shredded mozzarella divided
Instructions
- 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, spread a ½ cup of tomato sauce on the bottom.
- Before you start assembling the zucchini rolls, place a piece of wax paper, aluminum foil, or a clean cutting board on the counter, and lay out the zucchini slices.
- First, spread about 3 tablespoons of the chicken mixture over each zucchini slice.
- Then, sprinkle some mozzarella cheese. Save a ½ cup of mozzarella cheese to top the zucchini noodles when you place them in the prepared casserole.
- Carefully roll them up, and place them 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.
- 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. Enjoy!
Notes
- Try using a different cheese to change the flavour! Try Monterey Jack cheese or sharp cheddar cheese instead of mozzarella.
- Place zucchini rolls tightly against one another so they don’t unravel as they bake.
- Don’t overstuff the rolls or they’ll unroll as they bake.
- To store: Store leftover chicken zucchini rolls in the fridge in an airtight container for up to 4 days.
- To reheat: Reheat leftovers in the microwave or oven until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds simple and easy. It would probably be good with a ricotta filling for vegetarians. One suggestion; The directions should state that the zucchini be sliced “length-wise”. There might be some who just take it for granted that it be sliced into coins.
You’re totally right. Thanks for pointing it out. I just fixed it 😉
Do you think this would turn out okay without the cheese? I’m lactose intolerant and can’t stand the fake cheeses.
Would egg yolk work, I wonder?
You can try dairy free cheese, most grocery stores carry it.
Yes you can buy vegan cheese.
OMG, perfection! This dinner is so darn cute, and I love that it’s low carb! Must. Try!
How would you suggest preparing the chicken before shredding it?
Super yummy! I’ve made this a few times for family and friends. Everyone seems to love it. I changed it up one time by adding ricotta cheese, garlic, and salt and pepper to to the chicken mixture. I layered the zucchini like lasagna noodles instead of doing the rolls.
Mm.. Ricotta sounds delicious in this recipe too 😉
Came across this today and had to give it a try! Wow! Simple and delicious! Shared on Facebook and adding this recipe to my fav healthy dinners!!! 🙂 Thanks!
Awesome. Happy you enjoyed this recipe. My family loves it too 😉
I can’t handle tomato sauce, do you think alfredo sauce would work just as well?
Absolutely 😉
This looks delicious! I’m wondering though, do you think this would freeze well? Before baking? Thanks
Sorry I’m not sure. I’ve never frozen this recipe before. But I think it would be good after baking.
I love your recipes & your discussions about Thomas, your new house, your family & life in general. Especially love your interaction with Thomas! May I suggest, however, that when you update a recipe like this one from 2017 you write a note in BOLD at the top that this is from 2017 and you are NOT entertaining your mother & MIL nor travelling during a pandemic. I was horrified for at least a second & immediately searched for the date but perhaps others might not.
The date in on the top of the post, right below the title of the recipe. But yes if it was in bold people would see it better. I’ll talk to my web designer and see what we can do. Thanks for pointing it out.
I was wondering if this is freezer friendly? If so Should I cook then freeze?
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.
This recipe sounds delish! I’m going to try. What would you recommend as a side with this dish?
A good green salad!