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4-Ingredient Chicken Zucchini Rolls

Yield: 6 people
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
These 4-Ingredient Chicken Zucchini Rolls make a super-easy, healthy, and delicious dinner for the entire family to enjoy!  
Print Recipe
3.34 from 42 votes


  • 3 cups cooked shredded chicken breast — skinless
  • cups store-bought 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.)
  • cups shredded mozzarella — divided


  1. Preheat oven to 375°F.

  2. In a medium bowl, mix the shredded cooked chicken and 1½ cups of tomato sauce. Stir well.

  3. In a casserole dish, spread a ½ cup of tomato sauce on the bottom.

  4. 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.

  5. First, spread about 3 tablespoons of the chicken mixture over each zucchini slice.

  6. 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.

  7. Carefully roll them up, and place them in the prepared casserole dish.

  8. Top the zucchini rolls with the remaining ½ cup of tomato sauce, and sprinkle with the remaining ½ cup of mozzarella cheese.

  9. 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!

Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, low-carb, paleo, spring, summer

Nutrition Information

Amount per serving (1/6) — Calories: 212, Fat: 7.3g, Saturated Fat: 2.3g, Cholesterol: 60mg, Sodium: 791mg, Carbohydrates: 14.5g, Fiber: 2.8g, Sugar: 10.9g, Protein: 23.1g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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