Zucchini Rolls with Chicken

Ingredients

Chicken (fillet) 2

Zucchini 2

Cheese 50g

Tomato sauce 1 tbsp

Mayonnaise 2 tbsp

Garlic 2 cloves

Ground black pepper to taste

Salt

Olive oil

Cut the chicken fillet into thin, oblong strips, then lightly pound them with a mallet.

Sprinkle the pounded strips with salt and pepper (you can also add your favorite spices) and let the chicken fillet marinate.

Wash and slice the zucchini lengthwise into 0.5 cm thick slices. Place them on a parchment-lined baking sheet, lightly brush with olive oil, and season with salt. Bake in the oven at 180°C for 6-8 minutes. This will soften the zucchini and make it easier to roll.

Once the zucchini has been cooked through and is elastic, place a chicken fillet on each strip. Then peel the garlic, crush it with a garlic press, and spread it over the chicken. The amount of garlic depends on your taste; you can omit it entirely.

Mix the tomato paste with mayonnaise and spread the resulting sauce over the center of the chicken fillet.

Sprinkle with coarsely grated cheese.

Roll the zucchini into rolls. To prevent the zucchini rolls from unraveling during baking, secure them with toothpicks or wooden skewers broken in half. Bake the rolls for half an hour at 180°C. Check for doneness by eye—your rolls may be so thick that they'll need more time to bake. Remove from the oven and serve immediately.



Enjoy!