Italian Chicken Zucchini Cannelloni

About

“Mama Mia!” Are you ready to roll? Stuffed inside each roll of zucchini cannelloni is a mixture of Italian-spiced chicken breast with melty mozzarella cheese and a touch of marinara sauce. These zucchini rolls may look mini, but a serving is surprisingly more filling than you’d expect. Bulk up your meal with one of Carb Manager’s cauliflower rice risottos as an accommodating side!

Ingredients

8 ounce boneless skinless chicken breast
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
¼ teaspoon garlic, powder
¼ teaspoon italian seasoning
1 teaspoon olive oil
¼ cup marinara or spaghetti sauce commercially prepared
½ cup, shredded mozzarella cheese, whole milk
5 ½ ounce zucchini
2 teaspoon olive oil
4 tablespoon, shredded parmesan cheese

Instructions

Start by butterflying and patting dry with a paper towel an 8-oz chicken breast. Sprinkle the salt, pepper, italian seasoning, and garlic powder over the exposed side of the chicken breast.
Heat the first amount of olive oil in a small pan over medium-high heat. Place the chicken seasoned side down in the oil and cook the chicken breast for 4-5 minutes per side. Once the chicken breast is fully cooked through, set it aside to cool.
Once the chicken is cool enough to handle, use a pair of forks or a fork and knife to shred/chop the chicken into small, fine pieces. Combine the chicken in a small bowl with the marinara and mozzarella cheese. Set this chicken filling aside for later.
Preheat your oven to 350 degrees. Cut the ends off a large zucchini. Use a vegetable peeler to peel away 24 wide strips from the zucchini (the weight listed in the ingredients is the final yield of your zucchini strips). Set your zucchini strips to the side.
It’s time to assemble your cannelloni! Lay two strips down on a flat surface, having them slightly overlap each other. Scoop 2 tablespoons of chicken filling at one end of the zucchini strips.
Roll up your cannelloni, starting from the side with the chicken filling. Place the cannelloni seam side down in a 9×13 glass baking dish that has been sprayed with pan spray.
Repeat steps 5-6 until you have 12 cannelloni. Drizzle the final amount of olive oil across the tops of the zucchini and sprinkle 1 teaspoon of parmesan over each cannelloni.
Bake the dish for 20 min. Serve 4 pieces of cannelloni per person and enjoy hot!