Since I posted this photo on my Instagram I have had many of requests for the recipe. This is a new family favourite. We are always on the lookout for new recipes to add into the busy weekly schedule. I call them “busy mom recipes” these are recipes that are healthy and satisfy the hungry nutrition aware competitive swimmers in the household plus are fairly simple to create. This fits the bill. Our family rule is that if we can make it 3 times successfully and both Dave and I have to be able to create it the recipe then makes it into the weekly routine. 😉
Chicken Alfredo Zucchini Roll-ups
Ingredients
- 4 tbsp butter
- 2 cloves garlic, minced
- 4 tbsp all purpose flour (I used a substitute to avoid the flour)
- 2 1/4 cup milk
- 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
- Juice of 1 lemon
- 1 tbsp freshly chopped parsley, plus more for garnish
- kosher salt
- freshly ground black pepper
- 3 zucchinis, peeled into long strips (I have made the recipe with large zucchinis and smaller ones. The smaller ones are a little fussier to make but create little elegant rolls. The larger ones are quick and easy to roll which is our choice for busy dinner time.)
- 2 cups shredded mozzarella cheese
- 2 cups shredded cooked chicken
Directions
- Preheat over to 375 degrees F. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk flour into the butter and garlic and cook until mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and parsley. Season to taste with salt and pepper.
- Spoon a thin layer of Alfredo sauce on the bottom of the baking dish. (this makes a layer to stick the completed rolls as your are filling the dish. Extremely important – it does not need to be deep but needs to be enough to hold the roll-ups in place). ON a clean surface, lay pieces of zucchini down slightly overlapping each other to avoid waste. Spoon alfredo sauce on top then top with chicken and a sprinkle of mozzarella. Roll up tightly and place in prepared making dish. Repeat with remaining zucchini and top with parmesan. Bake for 30 minutes or until golden on top and baked through. (This sounds fussy and we have tried a few different ways. If you use a big zucchini then one long wide strips is suitable for a roll. I have also tried laying 3 strips of a small zucchini in a long line and making a super thick roll. It is really up to you. Play with it and trust the result will be yummy)
I would love to hear of some of your favourite weekday recipes. Please share with me and I will give them a try, post them and happily give you credit. 🙂
I will also include the link to the original recipe on Delish.com Here. 🙂 Good Luck and Enjoy!!