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.