Zucchini rolls with ground chicken: A delightful twist on a classic dish

Zucchini is a delightful vegetable—its taste is so universal that it fits many dishes, even cakes. My latest discovery is rolled with a filling made of ground chicken breast and spices. The preparation is not difficult or time-consuming, and the dish is an interesting variation of classic recipes.

Zucchini rolls are great for a light lunch, but they will make the biggest splash as a warm appetizer at a party or dinner. I chose ground chicken breast for the filling, but you can also use ground pork shoulder or beef.

Zucchini adds lightness and freshness to the dish, while ground meat provides a satisfying source of protein. There's also cheese—everything tastes better with cheese.

Ingredients

  
• 1 zucchini
• 5 oz shredded mozzarella

Filling:

                
• 4 tbsp vegetable oil
• ½ onion
• 1 garlic clove
• 9 oz ground chicken breast
• 10 oz tomato purée
• 1 tbsp sweet paprika
• 1 tbsp dried oregano
• 1 tsp salt
• ⅓ tsp pepper

Preparation method:

Step 1: Heat the oil in a pan and sauté the finely chopped onion. Once it becomes translucent, add the minced garlic and sauté briefly. Add the ground chicken. Season with sweet paprika, dried oregano, salt, and pepper when it is partially cooked.

Step 2: Line a baking dish (approx. 10x14 inches) with parchment paper. Sprinkle the shredded cheese to create a base. Arrange the zucchini slices so that they overlap. Place in a preheated oven at 400°F and bake for about 15 minutes.

Step 3: Spread the previously sautéed meat on the baked base. Roll tightly to make it compact and prevent it from falling apart.

Step 4: Cut the finished roll into smaller rolls and arrange them on a plate. Enjoy your meal!