Spicy chicken in zucchini roll-ups. Once you've cooked your Chicken Zucchini Roll Ups, it's up to you to choose how to serve them! If we're eating these for lunch or dinner, we typically leave the chicken whole and serve each roll with a fork and a knife. You could make a side salad, brown rice, or quinoa to go alongside the roll if you like.
Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
Transfer to a plate and sprinkle with cilantro.
We love zucchini all year, but with summer coming to an end soon I am trying to cook it as much as possible.
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Once you've cooked your Chicken Zucchini Roll Ups, it's up to you to choose how to serve them! If we're eating these for lunch or dinner, we typically leave the chicken whole and serve each roll with a fork and a knife. You could make a side salad, brown rice, or quinoa to go alongside the roll if you like.
Alright, don't linger, let's task this spicy chicken in zucchini roll-ups formula with 14 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 14 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients - Spicy chicken in zucchini roll-ups:
- Prepare 4 zucchini.
- Give 300 g for grated cheese.
- Need 500 g shredded chicken.
- Need 250 ml of tomato passata.
- Give 1 of red bell pepper.
- Provide 500 ml - vegetable broth.
- Need 1 tablespoon - ground chili powder.
- Prepare 1 teaspoon - ground chili powder.
- Prepare 3 tablespoons for flour.
- Prepare 2 teaspoons - garlic powder.
- You need 3 tablespoons for butter.
- Provide 2 teaspoons paprika.
- Give 2 teaspoons pepper.
- Need 2 teaspoons salt.
These turned out fabulous, my homemade enchilada sauce is a must for the best flavor!. Add spoonful of chicken mixture on top at one end as shown. Roll up and transfer carefully to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spicy chicken in zucchini roll-ups steps:
- Warm the butter..
- Mix the flour, chili powder and 1 teaspoon of garlic powder, paprika and salt..
- Add prepared mix to the butter and whisk while cooking for about 1 minute..
- Slowly pour in the broth while whisking constantly to remove any lumps..
- Cook, whisking often, for about 5 -7 minutes, until the sauce has thickened..
- Cut bell pepper into small pieces. Slice zucchini..
- Heat the oven to 200 ℃..
- Mix chicken, bell pepper and rest of the spices..
- Add the sauce and passata..
- Take one slice of zucchini and put some of the stuffing on it..
- Roll it up and put into heatproof dish (you can put baking paper inside)..
- Repeat steps 10 and 11 with the rest of zucchini slices..
- Put the rest of a cheese on it and put it into the oven heated to 200 ℃ for 15 minutes..
- Bon appetit!.
Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese. Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. I did add an extra slice of bread as my zucchini seemed a little wet.
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