Today, I need to impart to you these simple 4-fixing chicken zucchini moves formula that I'm certain it's going to end up a most loved in your home. Be that as it may, before you bounce to the formula, I simply need to state we had a magnificent week. My in-laws over from Montreal for as far back as few days. They came to meet my mother, who came two weeks back from Brazil, and to invest some quality energy with their grandson, Tomtom.
We went to a decent park near my home and Tomtom played at the play area there. We strolled by the Ontario Lake in Toronto and visited the Toronto Music Garden. It's so delightful during this time. The patio nursery is loaded with bright and excellent blooms.
- 3 cups cooked shredded chicken breast — skinless
- 2 cups + 1/2 cup store-bought spaghetti or marinara sauce or homemade tomato sauce
- 3 medium zucchini — sliced lengthwise- 1/8" thick (I used a mandoline to make the zucchini slices.)
- 1 1/2 cups shredded mozzarella
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Instructions
- Preheat oven to 375°.
- In a medium bowl, mix shredded cooked chicken and 1 1/2 cups of tomato sauce. Stir well.
- In a casserole dish, spread 1/2 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 individual zucchini slice.
- Then, sprinkle some mozzarella cheese. Save 1/2 cup of mozzarella cheese to top the zucchini noodles when you place them in the prepared casserole.
- Carefully roll up and place them in the prepared casserole dish.
- After that, top the zucchini rolls with tomato sauce (1/2 cup) and sprinkle mozzarella cheese (1/2 cup).
- 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 cheese is melted. Enjoy!
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