Zucchini Chicken Alfredo Rolls
15
Minutes
Prep Time
35
Minutes
Cooking Time
50
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Zucchini Veggie Sheets
- 2 Tbsp. Fresh Parsley, chopped, garnish
- 1 Cup Mozzarella Cheese, shredded
- 2 Tbsp. Parmesan Cheese, grated
- Chicken Filling
- 4 Cups Rotisserie Chicken, Shredded
- 1 Cup Mozzarella Cheese, shredded
- 9 Slices Bacon, cooked, pieces
- ½ Cup Parmesan Cheese, grated
- 1 Tsp. Garlic Powder
- ½ Tsp. Italian Seasoning
Alfredo Sauce
- 3 Tbsp. Butter
- 2 Large Garlic Cloves, minced
- 1 Cup Onions, finely chopped
- 2 Cups Mushrooms, diced
- 4 Cups Heavy Cream
- 1 ½ Cup Parmesan Cheese, grated
- 1 Tsp. Salt
- ¼ Tsp. Black Pepper
Directions
- For Alfredo Sauce: In a skillet on medium heat, add butter, add onion, cook until translucent, add mushrooms, garlic, cook for 4 minutes. Then add heavy cream, parmesan cheese, salt, and pepper. Constantly stirring, cook until cream thickens, and becomes creamy. Remove from heat and set aside.
- For Chicken Filling: In a large bowl add Chicken, ½ of the Alfredo Sauce, mozzarella, parmesan, bacon, and seasonings, mix until all combined.
- For Assembly: In a dish place 2 Zucchini Sheets side by side overlapping each other, place a scoop of the chicken filling on top, then roll up, seam side down. Repeat for each.
- In a large baking dish, spread sauce to cover bottom of baking dish, then add Zucchini Rolls, top with mozzarella cheese, and parmesan cheese. Then cover with aluminum foil.
- Bake in a pre-heated oven at 350 degrees, for 20 minutes, remove foil and bake for an additional 10 minutes, until cooked, and cheese is lightly golden brown.
- Remove from oven, garnish with Parsley and ready to serve.
What You Need
