If you love Italian comfort food but are looking to maintain a low-carb lifestyle, these Zucchini Lasagna Roll-Ups with Chicken Tenderloin are a must-try. This dish is the perfect blend of traditional flavors with a healthy twist, ensuring you don’t have to compromise on taste while skipping the carbs.

Why Zucchini Lasagna Roll-Ups?

Zucchini is the star of this dish, replacing traditional pasta sheets to create a light, gluten-free, and keto-friendly alternative. By using thinly sliced zucchini instead of lasagna noodles, you get the same satisfying layered experience without the carb overload. The combination of tender zucchini, creamy ricotta, savory marinara sauce, and juicy chicken makes for a delightful meal that is as nourishing as it is flavorful.

Ingredients You’ll Need:

3 medium zucchinis
2 cups cooked chicken tenderloin, shredded
1 cup ricotta cheese
1 egg
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil spray
Fresh basil leaves for garnish

Step-by-Step Instructions:

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready to bake once the roll-ups are assembled.
Prepare the Zucchini: Slice the zucchinis lengthwise into thin, even strips using a mandoline or vegetable peeler. Sprinkle a little salt over the strips and let them sit for about 10 minutes. This helps to draw out excess moisture. Afterward, pat the strips dry with a paper towel.
Mix the Filling: In a mixing bowl, combine the shredded chicken tenderloin, ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until the ingredients are well-incorporated.
Assemble the Roll-Ups: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each zucchini strip and spread about 1 tablespoon of the chicken and ricotta mixture along its length. Roll the strip up tightly and place it seam-side down in the baking dish.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the assembled roll-ups. Sprinkle shredded mozzarella and grated Parmesan on top. Lightly spray the cheese with olive oil to encourage browning.
Bake: Place the dish in the oven and bake for 25-30 minutes or until the cheese is bubbly and golden.
Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Tips for the Perfect Roll-Ups:

Zucchini Prep: Don’t skip the step of salting and drying the zucchini strips—it’s key to avoiding a watery dish.
Customize Your Protein: While chicken tenderloin is delicious, you can substitute it with cooked ground turkey, beef, or even a plant-based protein.
Extra Flavor: Add minced garlic or red pepper flakes to the ricotta mixture for a little extra kick.

Final Thoughts

These Zucchini Lasagna Roll-Ups with Chicken Tenderloin are proof that healthy eating doesn’t have to be boring. Each bite offers a delightful mix of creamy, cheesy, and savory flavors that will have you going back for seconds. Whether you’re following a low-carb or gluten-free diet or simply looking for a new recipe to try, this dish is a winner.

So, fire up your oven and enjoy a wholesome Italian-inspired dinner that satisfies your comfort food cravings without the guilt!

Zucchini Lasagna Roll-Ups with Chicken Tenderloin

Author: Alice

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Description

Looking to indulge in a comforting Italian dish without the carbs? These Zucchini Lasagna Roll-Ups with Chicken Tenderloin are an easy, gluten-free, and keto-friendly twist on traditional lasagna. Enjoy layers of creamy ricotta, savory marinara, and succulent chicken rolled up in fresh zucchini slices. A perfect meal for any low-carb diet!

Ingredients

– 3 medium zucchinis
– 2 cups cooked chicken tenderloin, shredded
– 1 cup ricotta cheese
– 1 egg
– 1 cup marinara sauce
– 1 cup mozzarella cheese, shredded
– 1/4 cup Parmesan cheese, grated
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Olive oil spray
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin, even strips using a mandoline or a vegetable peeler. Sprinkle with salt and let sit for 10 minutes to release excess moisture, then pat dry.
3. In a mixing bowl, combine the shredded chicken tenderloin, ricotta cheese, egg, Italian seasoning, salt, and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. On each zucchini strip, spread about 1 tablespoon of the chicken and ricotta mixture. Roll up tightly and place seam-side down in the baking dish.
6. Cover the rolls with the remaining marinara sauce, and then sprinkle mozzarella and Parmesan cheese on top.
7. Lightly spray olive oil over the cheese to help it melt and brown.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh basil leaves before serving.

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