Zucchini Chicken Alfredo Rolls a 30-minute meal!

Zucchini Chicken Alfredo Rolls a 30-minute meal!

Zucchini Chicken Alfredo Burrito is cheesy and comforting. This simple dish only requires six ingredients, and it only takes 30 minutes to make!

Cheese chicken and zucchini Alfredo rolls are great substitutes for carbohydrate meals. It’s still cheesy when serving extra vegetables! For more zucchini heroes, try the zucchini boat and zucchini casserole.

Zucchini + Alfredo = delicious!

I’m always looking for delicious dinner recipes that include chicken and vegetables. Today’s recipe is a recipe that our family likes very much. This is cheesy and comforting rather than overly indulgent.

The best part is that these chicken Alfredo burritos require only 6 ingredients and only take more than 30 minutes to make. Perfect for a hurried weekend dinner or a comfortable weekend meal.

To make this dish, you need an extra-large zucchini, a jar of your favorite Alfredo sauce (or homemade), shredded chicken (it works well in rotisserie), shredded mozzarella cheese, parmesan cheese and parsley . That’s it! ! Is it simple enough?

Rolling them up and waiting to bake is the most time consuming part of this recipe, but trust me, the wait is worth it! The zucchini “noodles” are grilled beautifully, nicely and tenderly. Great, you will wonder why you use pasta!

PS, if you are making the sauce from scratch and want a lighter one, please try this recipe-it has rave reviews! I hope you can try these roll-ups, I think you will really fall in love with them!

Making zucchini rolls

Prepare. Preheat the oven to 375 degrees. Lightly spray a 9×5 or 8×8 inch baking pan with cooking spray and set aside.

zucchini. Using a mandolin or a large chef’s knife, slice the zucchini lengthwise into ⅛ inch thick slices. You need about 12.

Chick. Place the shredded chicken on top of the zucchini slices and drizzle with 1 tablespoon of Alfredo sauce. Roll it up tightly and put it in the pot. Repeat with the remaining ingredients.

Sauce. Pour the remaining sauce on top, then sprinkle with cheese.

bake. Bake in the oven for 25 minutes, or until the sauce is frothy and the zucchini “noodles” are fully cooked. Remove and garnish with parsley. Rest for 10 minutes before serving.

Recipe reminder + storage information

Mandolin is a kitchen tool used to cut vegetables into thin slices and evenly. If you don’t have one, you can simply use a sharp kitchen knife. Just make sure to cut the strip as evenly as possible.

Usually I recommend using Medium zucchini In my recipe, but because you want the zucchini strips to be a bit wider, I recommend using large zucchini. However, the larger the zucchini, the more liquid it has, especially home-grown zucchini. Before assembling the burrito, you need to remove as much liquid as possible from the zucchini so that your dish will not be diluted.

• Once you lightly cut the zucchini strips Per piece of salt.
• Place the strips on paper towels Or a single layer of clean kitchen towels.
• Let them sit down Approximately 10 minutes. The salt will help draw out the water, and the towel will absorb it.

Shop Leftovers in the refrigerator 3-4 days or 2-3 months in the refrigerator. Reheat In the oven or microwave until the whole is warm.

More zucchini recipes:

Course main course

American cuisine

Preparation time 10 minutes

Cooking time 25 minutes

Rest for 10 minutes

Total time 35 minutes

6 servings

Calories 246 kcal

Author Little Luna

• 1 large and thick zucchini
• 2 cups shredded chicken (the rotisserie works well)
• 2 cups Alfredo sauce (homemade or store bought)
• 1 1/4 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried parsley or fresh parsley

• Preheat the oven to 375 degrees. Lightly spray a 9×5 or 8×8 inch baking pan with cooking spray and set aside.

• Using a mandolin or a large chef’s knife, slice the zucchini lengthwise into ⅛ inch thick slices. You need about 12.

• Place the shredded chicken on top of the zucchini slices and drizzle with 1 tablespoon of Alfredo sauce. Roll it up tightly and put it in the pot. Repeat with the remaining ingredients.

• Pour the remaining sauce on top, then sprinkle with cheese.

• Bake in the oven for 25 minutes, or until the sauce is frothy and the zucchini “noodles” are fully cooked. Remove and garnish with parsley. Rest for 10 minutes before serving.

Thanks Natalie! Go to Life Made Simple for more delicious recipes from Natalie!

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