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Chicken Rollatini Stuffed with Zucchini and Mozzarella

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Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!

Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!

Chicken and zucchini are wonderful together and this is a wonderful way to use up the summer’s bounty, and your family will love this, even the non-vegetable lovers!!

Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!

Serve this with a large green salad. Leftovers reheat great the next day, or you can freeze the rest to reheat another night.

How To Make Zucchini Stuffed Chicken

More Stuffed Chicken Breast Recipes

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Chicken Rollatini Stuffed with Zucchini and Mozzarella

4.92 from 25 votes
Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!
Course: Dinner
Cuisine: Italian
Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 8 servings
Serving Size: 1 cutlet


  • 1 tsp olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 cups 1 medium zucchini, shredded
  • 1/4 cup + 2 tbsp Romano cheese, or parmesan
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray


  • Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  • In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
  • Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  • Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
  • Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.
  • Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.

Air Fryer Directions

  • Follow steps above 1 through 6.
  • Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Last Step:

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Serving: 1 cutlet, Calories: 172 kcal, Carbohydrates: 8 g, Protein: 20.5 g, Fat: 6.5 g, Sodium: 281 mg, Fiber: 1 g, Sugar: 1.5 g


Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!

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305 comments on “Chicken Rollatini Stuffed with Zucchini and Mozzarella”

  1. This has become a favorite in our home. Even my picky 2 year old loves it! It’s so delicious, easy to make, and best of all – healthy!

  2. Avatar photo
    Camille Stegich

    This was great! Pretty easy to whip up and has a great taste! I shy away from chicken breast entrees but will definitely make it again

  3. Hi – I clicked the orange button to put the points into my app. It comes up 7 points. Is it 7 points per rollatini or 7 points for two rollatinis? Thank you in advance for you help! 

  4. This recipe is my favorite chicken dish. Everyone loves it. The flavors of lemon, garlic and cheeses make this dish so delicious. Chicken is so tender. A few steps to it but so worth it!

  5. I can’t rate the recipe yet but I had such a hard time keeping the stuffing inside the cutlet. It just kept spilling out. Anyone else gave this problem? Also, it was impossible to dip the cutlet in the olive oil so I just spooned it on. It does look delicious. 

  6. Great recipe, my husband said ” company worthy” -I did with 1/2 laughing cow swiss wedge on each chicken breast and had those packs of individually wrapped chicken breasts that I pounded down a bit. Almost didn’t add any more cheese or even bread them but decided to go ahead and I added just a bit of shredded cheese 2% reduced fat, and did dip in lemon oil before into seasoned panko. Baked 25 minutes and they were done and were terrific.

  7. Doesn’t seem like enough liquid to dip the chicken into. Is it maybe 1 tbsp of lemon and 1 topsoil per piece of chicken?

  8. Love this recipe…what temperature and for how long would  you suggest me warming it after it has been defrosting in the refrigerator overnight?  I don’t want to dry it out. Many thanks.  

  9. Question, how much saturated fat in this recipe Gina? I’m trying to put it in my WW app and it’s coming up as 3 points purple but I didn’t see a saturated fat amount so it won’t let me save it in the app.

  10. OMG…Made this tonite….Had 2 chicken breasts….pounded them out to thin, Stuffed them and baked as per directions. Used Gruyere, as I had no motza……soooo tender, moist and soooo tasty! Thank you for this recipe!!! Did a red baked potato to go with.

  11. This is delicious! Used 2 large chicken breasts and made 6 fillets out of them. Squeezed out water from the zucchini and it was perfect. Also used gluten free Italian Panko bread crumbs. Fiancé loved them!

  12. WOW!!! This recipe is on point. I made this the other night and it came out AMAZING. At first I was unsure of the oil/lemon dredging, but DO NOT skip this step. It made the chicken so moist and yummy! Best stuffed chicken/Rolatini I ever made. I bought thin cutlets and, because some weren’t as thin as I wanted, pounded them out very thin. I want to make this again soon! I sprayed olive oil cooking spray on rolled chicken before i put in oven and they came out so crispy! (I baked it in the oven)

  13. This is a truly great recipe! I converted this to a gluten-free recipe using Aleia Coat and Crunch Extra Crispy “breadcrumbs” and used the oven method for baking.  It was delicious! I will pound the cutlets flatter next time as I was not able to roll them like is shown in the picture. Even so, the chicken rollatini came out looking like a gourmet dish! Thank you! 

  14. I’m not going to rate this yet because I think there is an error in the air fryer instructions. As written, I would bake in the oven and then transfer to the air fryer. I looked at the other Rollatini recipes with air fryer instructions, and while the sun-dried tomato Rollatini does the same thing, the Cordon Bleu instructions skip the oven part. So excited about my new air fryer and have little experience with it, but I think the Cordon Bleu method is what Gina means. That’s what I’m doing, anyway.

    1. This turned out well in the air fryer, 400 for 12 minutes. I used the Cordon Bleu instructions. Good recipe, but air fryer instructions need to be edited for the air fryer novice.

  15. I wish I could give this more stars! It is amazing! Air fried 15 minutes at 400. Came out perfect!

  16. Avatar photo
    Jessica Perez

    Can this be frozen after they are already cooked or do you recommend to freeze it before cooking them. Thank you!! I love all your recipes by the way!

  17. This is really SO good! It’s in the oven now. I’ve made it for dinner several times now. Thanks for the awesome recipe!

  18. Made this last night and it was DELICIOUS!! It was super easy and my family had seconds, awesome recipe!

  19. This looks delicious! I don’t see air fryer recipes other than to cook for 12 minutes. Would the recipe be the same, except then, spray the air fryer with oil & bake for 12 minutes at 400 degrees?

      1. Gina, please review. The air fryer instructions can’t be right – they have one bake, then air fry.

  20. Avatar photo
    Howie Darter

    I made these Rollatini for my family and we love them. They are tender and delicious while being low in smart points which is great for our healthy lifestyle. My wife told me, “You can make these anytime. I love taking the leftovers for my lunch.” I’ll definitely be making them again.

  21. I promise I looked through the comments before asking this… Should I squeeze the water out of the zucchini? I’m really sorry if this has been answered already!

    1. Thank you!! Every recipe I’ve ever made from your site and your books is not on our regular rotation list. This site is amazing!!! I don’t know what I’d do without you!

  22. Moist, lemony, and really delicious! The zucchini presence is very masked by the cheese making it extra kid-friendly for the picky eater

  23. Made this tonight for dinner and it was delicious! I stuffed and rolled the chicken breasts and then froze them for an hour before dredging them – helped keep the rolls together and made dredging much easier.

  24. Avatar photo
    Rosemary celli

    Made this. Soooo good!  Would love air fryer directions to add that crunch.  I love to cook. You have made weight watchers a breeze. I lost 11 pounds in 1 month. Tried many extreme diets. They were successful but so much sacrifice lol.  We need to get u on food network.  Let me know how to help. 

  25. OH MY GOODNESS. So this is one of my favorite recipes on your whole site (how an you really choose just one though?!). I’ve recently started meal-prepping, and this was on my list. I decided to roll up my chicken, freeze them, and then defrost as I needed and bread & bake them one at a time as I needed (it’s just me, and I don’t much like chicken leftover. Especially breaded!) Well, GENIUS me put all 4 rolls (oh, and I also halved the recipe) in one bag together to flash-freeze before I froze them separately and then forgot about them! So they froze together in one big lump. I was so upset. So I defrosted them all, and had to come up with a plan B, as they can’t sit in my refrigerator too long. I decided to cut up the chicken and pan fry it (it wasn’t breaded yet, so it worked out perfectly!), then add the zucchini/cheese mixture, 1/2 cup brown rice, and another maybe half-tablespoon of mozzarella. A little bit of water to steam some moisture back in, and it became almost like a version of fried rice or a casserole! SO GOOD! A few extra points, but now the chicken is saved and I have lunches for the week!! Just thought I’d share 🙂 Thank you for all your amazing recipes, Gina! 🙂

  26. AMAZING!!! The wife worked late and sent this recipe to me and asked me to make it. Easy delicious I’ll be making it again. I thinned the chicken a bit and it turned out baked crispy deliciousness.

  27. Made these last night for dinner!!! Ah-mazing!!! Delish!!! One of my favorites so far!!! To be honest I tough they will be harder to make but glad they were not :).

  28. Once again, Skinnytaste rules!! This is wonderful. My cutlets were bigger, so just baked alittle longer, also used a meyer lemon (my fav) and zested some peel into the zuchini – it was lovely!!

  29. Made these last night and the entire family loved them. Will definitely be making again! Mine didn’t roll as pretty as the pictures but the taste was amazing

  30. This was such a great recipe! My husband and I both loved it, and we will be making this recipe again. Thanks!

  31. This isn’t coming out to 5 smart point on my calculator. It’s only coming out at 3. Did anyone else have that problem?

    1. I think the difference is in what value you assign the chicken breast. Based on some packages I buy from Perdue, I get a value of 1. The WW site says 2 smartpoints for 3 oz of chicken breast. These are the numbers for my calculations based on the labels on the prducts I used. Hope this helps.
      1 smart point: 1 tsp olive oil
      0 smart point: 4 cloves garlic, chopped
      0 smart point: 1 1/2 cups (1 medium) zucchini, shredded
      3 smart point: 1/4 cup Romano cheese (or parmesan)
      1.5 smart point: 2 tbsp Romano cheese (or parmesan)
      9 smart point: 3 oz part skim shredded mozzarella
      0 smart point: salt and pepper to taste
      16 smart point: thin chicken cutlets, 3 oz each
      3 smart point: 1/2 cup Italian seasoned breadcrumbs
      0 smart point: 1 lemon, juice of
      4 smartpoint: 1 tbsp olive oil 1 tbsp olive oil
      0 smart point: salt and fresh pepper
      0 smart point: olive oil non-stick spray

      38.5 smartpoints / 8 servings = 4.8125 round up to 5
      29.5 smartpoints / 8 servings = 3.687 round up to 4

  32. Avatar photo
    Christina Lay

    Can’t wait to try this! A friend posted this on Facebook!!’ One question, on the oil, which portion goes in the pan? In the bowl? Doesn’t specify and I’m no chef so I follow directions exactly! Heehee, thank you!!!!!

    1. As per direction #1, you lightly spray a baking dish with non-stick spray and then direction #2, n a large skillet, heat oil on medium-high heat. Hope that helps. 🙂

  33. Made this tonight and it was absolutely delicious!!! I added a bit of extra garlic because I just love it! What a great summer dinner!

  34. I was too lazy to actually “roll” my chicken today (that and my dinner guests arrived earlier than expected), so I jsust put the “filling” on top of the chicken and baked it. Still very delicious!  I will definitely be making this again! 

  35. First let me say I don’t  know where I would be without your website. I would like to do a quick add on my weight watchers program and they require the saturated fat content. This recipe only states a total fat content. Would you be able to give me the saturated fat? It would really be appreciated. I would love to make this it looks  delicious! Thank you 

  36. My husband says he could eat these every night! He loves them. Being Texans & loving all things hot, I add one diced fresh habanero to the zucchini mixture. Gives it a little pop. Delicious!

  37. Hi! Thank you for the wonderful recipe!! I made it last night and it was a HUGE hit. Definitely will be making this again. Just a quick question, I put this in my WW recipe builder for smart points, and it is coming out as 4 points per serving, not 9. I double checked all the ingredients. Don't know if it is a mistake.

    Thank you sooo much for sharing all your great recipes!!

  38. Hi! LOVE your recipes! The skinnytaste cookbook says the serving is 2 cutlets…my WW calculator show this at 10 points. Is 2 cutlets accurate in the book or is it only one cutlet? I believe the recipe is around page 152 (cookbook is at home). Thanks!

  39. Question – I'm new to cooking – can I make this the night before and leave the baking dish in the fridge overnight to bake after work the next day?

    Thank you!

  40. In the oven now. They look amazing. Not sure what i did wrong but three tablespoons of the mixture only left me with enough to make half the chicken. Oh well. Im sure they will be amazing!

  41. DELISH! But the zucchini mix oozed out of the chicken while baking (maybe cooked too long?). I refrigerated leftovers and the next day they looked just like in your picture. I think I just over filled them! LOL

  42. Avatar photo
    Jennifer Diliberto

    made this last night and it was absolutely delicious! Do not skip on the fresh lemon juice…it makes the whole dish! Just the right amount of acid to cut through all the cheese. My 11 year old first made a face, when she saw it, but took 1 bite and at the whole piece! Veggies and all!! This will for sure go into my regular rotation!

  43. I made this as a Sunday night dinner for my fiance…DELICIOUS!!! Such a tasty recipe. It is definitely going on the "favorite" list. Thanks so much!

  44. Had one chicken breast and decided to Google different ways to cook, stumbled across this recipe and surprisingly had all the ingredients in the cupboard, was great!

  45. Gina, I am amazed at how good these were. I made them tonight to take to work tomorrow and I had to try one, then eat one. Your recipes are doing wonders for my weight watchers journey. And you chicken nugget recipe showed my daughter that appetizers could be healthy! Thanks a bunch!

  46. This was the first thing I cooked for my husband back when we first started dating. He loved it (and many of your other recipes), and the dish has a lot of sentimental value to me. I love this recipe and your website! 🙂

  47. Silly question. If i wanted to prepare these the night before, would it keep well raw in the fridge and then just bake the next day? The first time i made these they came out absolutely AMAZING…..and I want to make them again for a party but its a lot of work! I'm afraid if i pre-cook the night before they wont taste the same….

  48. What Can I use instead of lemon? I really don't want to miss out of the added flavor but I don't want to run to the store for just that.

  49. Made these last night, but made them with asparagus since zuchinni is out of season. They were awesome. I cut the asparagus into bite size pieces. It didn't adhere like the zuchinni would, but still very delicious and low in points. Best part is one piece is filling!

  50. I just finished eating this for dinner and it was incredible! One of my favorite chicken recipes EVER!

  51. I recently found your site through a WW friend and have made several of your recipes. All have been delicious but this received the most thumbs up of any from my husband and 3 kids. It was so incredibly delicious — amazing flavors in the filling considering how simple the ingredients list is. Definitely a keeper, and thank you so much for including WW points+ in your recipes!

  52. made this tonight with feta cheese instead (didnt have mozz) – whole family gave it an A+ even with the substitute! definitely recommend this

  53. Tried our first skinnytaste recipe tonight for dinner as part of the renewed health fitness plan for this year. I will say we will be back and cooking from the recipes a great deal more after tonight. The dish came out fabulous.

  54. I mixed in a little plain Greek yogurt and kale. This is an awesome recipe. Thank you for your hard work!


  55. Made this tonight and it was delicious! I used 2% shredded mozzarella instead of part skim (that's all I had on hand) and it still melted beautifully. Thank you!

  56. I am making these tonight along with your roasted broccoli rabe!! Both sound so yummy! I have also tried a number a your recipes and never once have been disappointed. I am not on WW but I just like to eat healthy and I am so glad I came across your website on Pinterest!!! Thank you!!

  57. Apparently the people over here decided to steal your picture from this recipe and claim it was for something else…

  58. I recently found your site and have made a few things (the pumpkin turkey chili!!! YUM). I made these last night and they were sooooo good. And not all that difficult or time consuming. A definite winner!

  59. Any side dish ideas? I want to make this for my cooking turn in my apartment and would love some suggestions!

  60. i think someone stole your picture to use for their recipe!
    just thought you should know.

  61. This recipe was fantastic! My family did note that while they liked the lemon flavor, the breadcrumbs easily just came off once it was cooked. Will try with an egg next time. But there will definitely be a next time!!

  62. My husband, 2.5 and 9m old boys and myself LOVED this recipe! Perfect way to spice up the boring chicken breast 🙂 I added shredded carrots, onions, & mushrooms, to my zucchini mixture and it was delicious! thank you!!

  63. wow!!! this is my first recipe i have tried from this site, i made it with the roasted green beans and it they were both delicious. i have never cooked anything harder than mac and cheese in my life so i was a little intimidated by some of the recipes at first but i am so glad i finally tried one!! my boyfriend still cant beleive i made this dish!

  64. Avatar photo

    Made these tonight and thumbs up all the way around the table. Will definitely be making these again! Very easy to make too!

  65. I made this the other night and it was delicious!! Brought the leftovers to eat at work and now I am printing the recipe to share because everyone wanted it! I am always talking about this site; not even on WW and this is where I go when I want delicious recipes!

  66. This was so good! Although I accidentally bought a cucumber instead of a zucchini (definitely a slow day) It was still fantastic and the cucumber actually just tasted like spinach so no complaints here! I paired it with the buttermilk and chives mashed potato's and the roasted green beans with Parmesan cheese. Definitely a good dinner! 🙂

  67. I made this with chicken tenders- I pounded them first. If you halve this recipe it's the perfect amount for 8 chicken tenders and we were practically fighting over the last one!! Amazing!!

  68. Have these in the oven now and it smells so good! Even my nieces and nephew who refuse to eat anything healthy keep coming into the kitchen to see what I’m cooking!

    I’m so happy I’ve stumbled onto your website. I’m not on WW but just looking for healthy meal ideas for my bf and myself. I have made 2 other recipes and they were amazing; and again my little nieces and nephew were curious and asked for a taste and they loved it!

    Thank you for sharing your recipes!

  69. Made this for dinner tonight and it was amazing! My hubby is not a veggie fan but loved it. This recipe is definitely a keeper! 🙂

  70. Absolutely amazing!! The whole family loved it, even my very picky 17 month old and 7 year old!! Delicious!!!

  71. Avatar photo
    Casey McKinnon

    I'm a little confused about what shredded cheese to add to the breadcrumbs… do you use Romano or Mozzarella? Also, how much do you combine to the breadcrumbs in comparison to the Zucchini/Romano mix?

    1. You use Romano OR Parmesan 1/4 cup (I used parm because it's what I had on hand) AND mozzarella to mix into the zucchini/garlic saute, then you add the Romano OR Parmesan (whichever you chose) to the bread crumb mix. The way the recipe is written I believe it calls for 2Tbsp in the bread crumb mix, but I just sprinkled some in without measuring.

  72. I made this for dinner last night and it was AMAZING! But since I had such a huge zucchini, I also made the zucchini tots (and forgot to wring out the zucchini – D'OH!). I'll definately be making this again.

  73. This recipe is DELICIOUS!! I had a really hard time rolling I layered like a casserole, turned out amazing! Dinner and a couple days worth of lunches! 🙂 Your site is GREAT! Everything I have made (about 6 things so far) is really good! Thanks!!

  74. I followed the directions correctly…. I think. The taste was good but it didn't turn out the way I had hoped. Probably user error. The filling is so delicious but I only had enough for one tbs per cutlet instead of three.. As for the cutlets, I had two chicken breasts that I butterflied then cut in half leaving me with eight pieces. I pounded them flat too. Sadly, my breadcrumbs never got crispy. They were sad and soggy unlike the beautiful, golden look of Gina's. No hum.

  75. Absolutely incredible! Great with Italian shredded cheese instead of just mozzarella. The family loved it and it was easy to make.

  76. Two things:
    1. I've never written back about a recipe so this is my first
    2. This was soooo delicious! I'm tempted to eat the leftovers right now…even though I'm stuffed

    Thank you!!

  77. I made this for my husband for dinner last night & got the best response – there was no talking at the dinner table. Just eating this delicious recipe. Will definitely make again!! Thanks for a great way to use zucchini.

  78. I made this for dinner tonight for my family of four and it was delicious! I followed the recipe exactly and although I wasn't sure how the zucchini would taste, it gave it a really nice texture. I was pleasantly surprised and my husband and daughters ate every morsel. I paired it with linguini tossed with olive, garlic and parmesean cheese. Very good. Thank you so much for this website and recipes. It's a great way to have healthier meals that actually taste great.


    A happy wife and mother!

  79. I made this for dinner last night and it was so good! I omitted the Romano/Parmesan because I am following the blood type diet (I'm an A+) and can only have mozzarella. My husband loved this, too! I really love your blog and plan to try lots of your recipes 😉

  80. I made these last night and they were so good and filling, I had 2 with rice and definetaly hit the spot. My husband and kids loved them and asked for more.

  81. My husband and I came across this recipe on Pinterest and OMG!! We use pepperjack cheese instead for a lil kick and its heaven! Thanks for sharing!

  82. These look SO amazing! I love the fact that they have the "unhealthy" appearance while still being low carb and low fat. I'll probably be making these this weekend. Thanks for the great recipe, Gina!

  83. I made this tonight! It was delicious! I did add chopped white mushrooms, spinach leaves, and green onions to the mixture as well! Deeeellliiiccciiiooouuusss:)

  84. These are really Yummy made them last night and was a hit with myself and my partner. Thank-you heaps thinking I might take this one and share with WW meeting.

  85. This dish was so amazing! I followed the recipe exactly, and they were perfection! Mom and I just REjoined WW and your site is especially helpful. I tell everyone about your site!! I had leftovers during the week, and each day…it seemed to get EVEN tastier!! Thanks!

  86. Another great recipe! Didn't change a single thing and they came out perfect. My boyfriend licked his plate clean. Next time I will try to fit in a little more stuffing to each chicken. It was amazingly delicious!

  87. I made these for my boyfriend last night and he literally picked the cooking pan clean of cheese and zucchini afterwards. It was one of the best dishes I have ever had (and cooked!). Thank you for the wonderful recipe – it was delicious! 🙂

  88. I stopped at a local farmer's market today and bought a bunch of zucchini. I was thrilled to find this recipe on your site. It was fantastic. The lemon and olive oil mixture was such a nice change and added so much flavor. My husband isn't a huge fan of zucchini but he said he wanted me to add this to the rotation! Thank you for another amazing recipe!

  89. My husband and I have made these twice and must say its one of our favorite recipes and we are not fans of zucchini but this recipe cant get enough of them.

  90. Tried this dish tonight and it was awesome!!! My husband kept asking what smelled so delicious. Thanks for all the great recipes!

  91. In the oven right now! OMG smells so good. I forgot to add the cheese in the mixture before stuffing them, which is OK because mine are a little overstuffed I think, anyway, I figure I will add the cheese to the top in the last 5 minutes. Also, I added about 2 tbsp of French Fried Onions to the breadcrumbs. I'm guessing that it will only add a point at most to these and hoping the flavor comes through.

  92. Made this for my boyfriend last week and making it for my mother on her day on Sunday! Thanks for a great, delicious recipe that looks much more complicated than it really is: I love it!

  93. made this for dinner last week and my family went crazy for it. I'm already being asked to make it again. simply amazing!

  94. I just made this for dinner and can't get over how delicious it is! It's simply amazing. The filling is so tasty and keeps the chicken moist. It's not heavily breaded and you don't waste points using egg and a binder or coating.

    Thank you so much once again for an incredible dinner!

  95. We made this last night for dinner. The chicken was so moist and the filling was delicious. I will definitely be making these again!

  96. I made this last night for my daughter's birthday dinner. It was delicious and everybody loved it. Sides were brown rice, mashed potatoes, steamed veggies and a salad. I made it buffet style.

    Thanks for the recipe.

  97. I do not like lemon flavor at all. How much can you taste it? I was thinking of using fresh lime instead. What do you think?

  98. Gina, seriously. These are to die for. The lemon juice is PERFECTION. New family favorite. I keep the ingredients on hand at all times. I love that your recipes are healthy but they never taste like it. Thank you!

  99. I made this last night and it was amazing! I only had chicken breasts so I used two large breast and I cut them in half width wise and then in half again to make 8 smaller sections.

  100. Made this tonight, and asked my pickiest eater (12 yr old son) what he thought…his reply was 'It was very good!'. I have yet to try a recipe that we didn't love! 🙂

  101. These were amazing. We were out of parm and Romano so I mixed in a bit of cream cheese with the mozzarella. And we topped with panko because that's what we had on hand. Can't wait to have leftovers for lunch tomorrow!

  102. so I forgot the grated cheese and instead used breadcrumbs…also hubby hates zucchini so I used spinach and threw in some chic peas…cannot wait to try it! Also had breasts and sliced them next time I will get the thin sliced ones…

  103. Wow! just had these for dinner and they were super delish! I will def make these at least once a week!

  104. I just made this for the first time and it is an amazing dish!! My family loved it. I had a hard time keeping them rolled and the zucchini mixture inside while I was dipping it in the oil/lemon, so I did that as a first step; dipped the chicken in the lemon/oil, added the zucchini mixture, rolled and then put in the breadcrumbs. Other than that, I followed to a tee and it was great. Thank you for the wonderful recipe. It is the first one I tried and I can't wait to try more.

  105. We've made these a couple of times now, and they're our favorite of the Skinnytaste rollatinis. With only two of us, though, we wind up with lots of leftovers!

    Tonight, we reheated one in the microwave on 1/2 power, then sliced it thin and put it on a simple salad of artisan lettuce, scallions, cucumbers, and black sesame seeds. I topped mine with a 50/50 mix of Vidalia onion dressing with dijon mustard; it was delightful, and a perfect "summer" supper on an 83 degree day!

  106. I made this about 2 weeks ago and I was just amazed how good they were and the chicken was so moist. Thanks so much for sharing!

  107. I made this last night. My husband said this is the best chicken dish I have ever made. It sure was delicious!

  108. These were SO amazing. I honestly have never cooked with zucchini before because I had no idea how (Im only a couple years into the married and cooking game lol) and WOW I almost ate all the zucchini before I could roll it up in the chicken, it was SOO good. I got a bunch of zucchini yesterday so I could use it prepared to eat as a veggie side without even rolling it up in the chicken. SOOO good

  109. made this with chopped up broccoli instead of zucchini and it was really good. very messy to make but in the end it was worth it!

  110. Made these last night. Very tasty & easy. I did add some onion, mushrooms & yellow squash to the garlic, cheese, zucchini mixture…very flavorful. And really enjoyed the olive oil/lemon wash. Thanks for all the great recipes, I look forward to your daily mail!

  111. Tried this today and it was delicious. I have a quick question – my rolls kept coming apart during the dipping/breading process. Do you have any tips to keep them together?

  112. These were absolutely delish and I regularly have all of these ingredients on hand! They were super easy to make, and didn't take too long. Thanks for sharing 🙂

  113. Made these tonight and they turned out great. I did increase the portion size of the chicken to 4 oz which increased the points to 6 per piece of chicken in the recipe builder. Served it with a salad and a roll and it was plenty of food. I did add some already sautéed mushrooms to the zucchini mixture, that was a hit. Thinking of adding some diced sun-dried tomatoes next time. My three year old ate it up!

  114. please explain the ww points…i thought that a 3oz cooked breast without skin and bone was 3pts. how do all of the rest of the ingredients only add up to a point?

  115. I made this last night for dinner because we happened to have everything needed already. It was so easy and absolutely delicious!! Thanks so much for posting this recipe

  116. Avatar photo

    Made this tonight, and it was INCREDIBLE! I added some onion as well, and it was just delicious! Gobbled up by my 3 girls, too, ages 7, 3 and 2! Putting this in my favorites!!

  117. I made this recipe for my boyfriend and we both loved it! I added sautéed onion into the zucchini/cheese mixture and it was amazing!

  118. I made the the other night, it was wonderful! The stuffing had such a great flavor, and the chicken was nice and tender. Will make this again for sure!

  119. I loved this recipe, just made it last night. I found a recipe for artisan bread and baked my own bread too. Plus I pinned this onto my pinterest board. I have to say your blog has inspired me to cook. I love the nutrition facts you provide, and I have prepared 5 meals from this blog since I started my cooking kick, oh about 5 days ago, lol! Thank you!

  120. This recipe is excellent! We just finished it for dinner tonight and my husband, boys, and I agree that it's a keeper. Thanks for a great recipe!

  121. I love all of your recipes! Thank you for including WW points! So helpful! I just have a question for this recipe- how are the points+ for this 4/serving if a 3oz piece of chicken alone is 3?
    Thanks again, so much. Absolutely delicious!

  122. Delicious! You did it again, Gina! My husband took one bite and exclaimed, "Oh wow! This one's a keeper!"

  123. Hi Gina
    I was a Skinny Taste virgin until tonight. these were just absolutely devine and I can't wait to get stuck into some of your other recipes.
    Top Tip : I rolled mine and wrapped them in silver foil before putting the breadcrumbs on as I was preparing them ahead. You get a really good firm shape by doing this so look great when they are cooked 🙂 Good enough for a Dinner Party x

  124. Avatar photo
    Jennifer Medina

    LOVED this recipe!! Even my boyfriend, who is not a veggie lover, devoured it. AND since the zucchini was so cleverly disguised, I got him to eat another veggie as a side dish. LOL. I will DEFINITELY make this again!

  125. Made this last night and it was great!! The chicken cutlets cook so fast, though! I think next time I'll pull them out a few minutes early. Maybe it's my oven! And since I'm not WW (but always looking for healthy recipes) I'll probably increase the stuffing just a little :-p

  126. Avatar photo
    April Westerhold

    I made this last night and then blogged about it. I tagged you. Thanks for the dish!

    April@ Meals For Real

  127. Making this for the second time tonight. My son loved it the first time. What a great way to sneak in a vegetable.

    The temp is 450

  128. Gina – I have been meaning to post a comment to this recipe for a few months now. I have made these now 3 or 4 times, and OMG…AMAZING. I am all about healthy cooking (always have been) and so me finding your website was like striking it rich in a gold mine! My family loves this dish (even my 1 1/2 year old granddaughter) and everyone I have made it for cannot BELIEVE it is cooked with weight watchers in mind. Now I just have to master the art of thinning out my chicken (cannot ever seem to find thin-sliced chicken cutlets in my grocery store!!!). Alas…some of the filling does fall out during the cooking process, but I am quick to scoop it up and add it to my plate! ha ha You are incredible. Can't wait to start a garden in the spring. Zucchini is going to be MASS PRODUCED!

  129. Looks delicious and I am excited to try it and extra excited I have found this sit for good WW recipes.
    Thanks for posting these for us

  130. I made this last week with chopped broccoli, yummo! My 2 grown sons loved it also. My grand kids who are pretty picky ate it too. I love zucchini so am anxious to try it next time.

  131. Gina,

    I made this for my family this past summer when I had an abundance of zucchini and we LOVED it! I've added it to my dinner rotation and am so glad to see it on your list of favorites! Happy New Year.

  132. This was delicious! I did have to use toothpicks in the chicken. I actually couldn't find thin cut chicken breasts, so I had to cut them myself and use a mallet…and I think they just weren't thin enough. But it was a hit! The melty cheesy goodness was amazing! Thanks for another great recipe!

  133. This recipe is delicious! It is my first skinnytaste recipe and was eaten to rave reviews by 6 at my table last night. I plan to make many more and share with all my friends!

  134. Loved this recipe! Made it for a dinner party and everyone was shocked at how good I could cook! I substituted spinach for zucchini since I was unable to find any in my local food store. Still came out awesome! This is my new favorite site!

  135. I made this last week and my husband loved it so much he already wants me to make it again tonight. So delicious. Thanks to you I have lost 22 pound, and am 3 pounds from being in the healthy category in 10 years.

  136. made this a few weeks back…delicious! My finace loved it and said it was one of the best dinners I've made in a while!

  137. I made this last night….FANTASTIC! My friend and I cannot wait to make this again. She had seconds and I saved mine for dinner tonight!

  138. Made this for dinner tonight and it was awesome. My husband can't have gluten so I made breadcrumbs for the first time from a gluten free (Udi's) hot dog bun we had on hand. Othen than that I followed the recipe as written. Turned out great and is going in the made again folder. Thank you!

  139. I just made this recipe last night and it was the hit of the year in my house! My kids absolutely loved it and let me tell you what, so did I! This recipe is going to become a staple in my rotation…and the possibilities are endless, you could make tons of different kinds of filling for the chicken! Thank you Gina for another hit recipe 🙂

  140. Avatar photo
    Jessica Turner

    I love love love this recipe and all the recipes I have tried from your site. I have made these 3x and my husband has said it is now his favorite thing I cook…surpassed his previous favorite chicken casserole which was full of unhealthy stuff (sour cream, cheese, butter!). Planning to make the lentil and chicken soup tonight. Thanks so much for all your hard work and dedication to bringing healthy recipes to the masses!

  141. Just made this and it was incredible thank you. 3-year-old and husband approved, too! Substituted finely chopped broccoli bc that's what I had. perfection!

  142. Once again the ST recipe rocked! DH loved it of course – I mean come on, he got cheesy, breaded goodness – what wasn't to love?

    I followed the instructions exactly this time except, as always, I sauteed in Pam. These browned up beautifully and were cooked perfectly.

    Once again I halved the recipe and it was perfect. I have to say, your quantities and cooking temps/times are calculated so well. Recipes don't always half easily and so far every one of yours I have tried did.

  143. These are totally delicious and wonderful! Was my first recipe from your site, and I am sure I will be cooking from for the rest of my life!

  144. Do you cook the cutlets before this recipe? Or do you put the cheese- zuchhini mixture on the raw chicken and it cooks in the oven?

  145. This recipe is amazing! I am gluten-free and have just discovered a ton of recipes on your site that I plan to adjust.

    For this, I just used glutenfree bread crumbs, they are plain so I mixed them with Italian seasoning, garlic powder and a little bit of parsley.

    For cooking I usually use white rice flour when the purpose is thickening. When I'm baking I use Bobs Red Mill all purpose GF flour with the appropriate amount of xanthan
    gum. I am going to try the baked mac and cheese (GF) of course so I'll post a comment on that for other GF readers!

  146. Avatar photo
    Carrie's Experimental Kitchen

    Just saw this on erecipecards.blogspot and had to pop on over. This looks so good and definitely one I'm going to try. You have a great site and I love the WW points!

  147. Avatar photo
    Inspired by eRecipeCards

    Hey Gina… Thank you so much for this recipe! I made this last night and it was DEEEEELicious!

    Did a blog post on this with plenty of Linky Love… I just adore your site!


  148. AAAMAZING!!! This was so delicious!! My picky eater ate it all 😀 Adding this to the list of go to recipes.

  149. Made this over the weekend and it was fantastic! Hubby and I especially loved the touch of lemon flavor that came through from the fresh lemon juice. This is my new favorite web site.

  150. I've made this twice and it's been a big hit. I added a big handful of fresh spinach coarsely chopped and sauteed it along with the zucchini mixture. I also used my microplane to grate the lemon peel before juicing my lemon and added to the lemon/oil mix. Super good and so healthy. Thanks!

  151. Made this last night and it was AMAZING! My hubby is currently deployed and Ive been trying some new recipes for when he gets back. This one is DEFINITELY going on the list! Thanks!

  152. I made this last week. Everyone at the table liked it. I'm even thinking of making it again this weekend. Super easy and yummy!

  153. Avatar photo
    Gina @ Skinnytaste

    The ingredients are usually listed in order. So you heat 1 tsp in the pan. The grated cheese refers to parmesan cheese, sorry if I didnt explain well.

  154. I am making this dish right now and I am finding a few problems with the instructions. Maybe I am being to picky because it seems like everyone else just got it.

    First it says "In a large skillet, heat oil on medium-high heat." How much oil? In the ingredients you have 1 tsp and 1 tbsp listed so which do I use to coat the chicken and which do I use to cook up the garlic and zucchini?

    Then it says "Combine breadcrumbs and grated cheese in one bowl" Is this the shredded mozzarella? Am I suppose to divide it and only put part inside? Or is this the parmesan?

    I am just going to wing it but I would like to know for the future.

  155. I made these last night and they were a HUGE hit with my family, they certainly felt like I was cheating on Weight Watchers! SO YUMMY.

  156. I made these tonight. And they were hit with the whole family. I used whole chicken breasts instead of cutlets and it was absolutely amazing! I'll definitely be making these again! Thanks for the awesome recipes!

  157. I made these tonight-substituted broccoli for the zucchini, cheddar for the mozzarella b/c it's what I had in, and threw in some small red potatoes that I had bought at the farmer's market-absolutely delicious! Thank you so much for your recipes. My goal is to make them every night!

  158. I normally don't make an 'untried' dish for company; but based on all the rave reviews, I did this one last night; all I can say is WOW. I made the filling the nite before; and had the topping all prepared, so all I had to do was roll them up, and finish them off. A real keeper. Thank you Gina

  159. Avatar photo
    Gina @ Skinnytaste

    Anna just noticed your comment, sure thanks for asking and giving credit to

  160. Made this for lunch for my husband and I today! Absolutely delicious! Your website is making my goal of feeding my family healthier meals so easy. Everything has been great so far. Thank you!!

  161. Made ths last night and the boys loved it! Saturday night we made the Asian Turkey meatballs which we also absolutely loved, my son even asked for 2nds 🙂 Tonight I am trying your Baked Chicken with Dijon and Lime. My pantry needs to be stocked up in more spices 🙂 Some ingredients we can't get here in Australia, so a little experimenting will be done. Thanks for a great website, dinners just got exciting again!

  162. I made this meal last night, and we all loved it! I ended adding just a few table spoons of fresh home made tomato sauce to the zucchini mixture. This is one of my favorite meals on this site now! SO SO SO GOOD!

  163. this was amazing, i loved it!! i honestly wasnt too sure and my husband was leary to try it because he's a very picky eater.. but mr.pickey eater had a second piece!

  164. This was soooo good. My picky husband and 3 children loved it! Will be making this recipe many more times!! 🙂

    Also, just have to say I found this website when searching for a low fat choc chip cookie (I've tried many and yours is BY FAR the best!). I enjoy baking since staying home but noticed a couple unwanted lbs take up residence on my legs. Consequently I've been on a mission to find healthy but still yummy recipes- so glad I found this site! Now I use all the recipes, not just baking ones. Every one I try is awesome, I'm never disappointed! Everyone always requests recipes (many asked the choc chip one for our next church cookbook, is that possible as long as I put the link to here on top?) so I finally put a link to here on my facebook page. Love it, please don't ever stop! 🙂


  165. My husband made this tonight for dinner. He used large cloves of garlic and did not peel the zucchini; we used plain breadcrumbs and added our own Italian seasonings.

    FanTAStic. The garlic and lemon pair soooo well here! Ate with a side salad.

  166. Hi Gina,
    I was the anon that asked abt the dairy substitute and u sed to use onions. It came out amazing but i kinda cheated a little and added a sprinkle of onion soup mix to the zucchini onion mix to give it the missing cheese flavor and the lemon oil is the perfect complementary flavor thank u so much!

  167. Avatar photo
    Gina @ Skinnytaste

    I'm so happy you all liked it!!

    I dont peel the zucchini and to shred it you can use a cheese grater with the large holes or put it in a food processor/mini chopper.

    Gluten free- leave out the crumbs or use gf crumbs but I suggest dipping this in the lemon oil anyway… It's really good!

  168. Gina, I am gluten free, and was curious to know what your on if it would still taste good without teh italian bread crumbs? Or maybe substitute with GF brown rice?

  169. Greetings Gina,
    I'll be making this for tonight's dinner and I wanted to know if you peel the zucchini before shredding it?
    Your delicious recipes have been a big hit with my family, and I'm sure this will be too :o)


  170. Hello Gina,

    I am wondering how exactly you shred the zucchini? Cooking is pretty new to me, but so far I am loving your website. I share it with everyone I know and my whole WW group! It's wonderful! -Sarah

  171. I made these tonight, and they were absolutely wonderful. Thank you SO much for the recipe!!!!

  172. These were great. I pounded the cutlets first and accidentally added almost twice the cheese. Needless to say they were loved by the entire family.

  173. I made this tonight. They didn't look quite as pretty, BUT the taste was incredible and my husband was shocked I made something so wonderful! I made four cutlets and we finished 3. I can't wait till lunch tomorrow.

  174. I make this recipe last weekend. It was to die for and will definitely become a regular on my menus.

  175. Avatar photo
    Diane @ Doofy Dizee

    This was wonderful!!! I was sooooo mad I only made 1 cutlet for myself!!!! Definately on my 'Make Again' list.


  176. AMAZING! Even my hubby loved it! His words and I quote "How'd you make the green stuff taste so good" 🙂 Thank you!

  177. Delicious! I made this tonight. I had low-fat swiss on hand, so I used that instead of the mozzarella. Everyone loved it!

  178. Seriously amazing. Tastes like the most decadent dish ever, but knowing it's low carb and healthy puts such a smile on my face. THANK YOU!

  179. Hi Gina,

    I can't wait to make these tonight! One question, they only had turkey cutlets at my grocery store. Would you cook for the same amount of time? Probably a silly question, but I'm not that handy in the kitchen! 🙂 Thanks and love all of your stuff!

  180. I have a question, not relating to this recipe – Gina have you changed anything on your website – I like to save your recipes in a special file on my computer; and have been doing so up until recently, I normally copy the recipe, open it in Word; delete the pictures etc., and save just the recipe; now when I do that I get a 'miniscule' copy of the page and that's it. Do you have any suggestions? I just love your recipes, have been using your recipes at least twice a week, Fabulous.

  181. WOW!!!!!! I made these for dinner last night and impressed my mom, dad, & husband with the yummiest zucchini dish they ever had. I pounded the chicken thin with my new meat pounder (excellent fun!). For those who haven't tried this dish yet, WHAT are you waiting for???? Even the leftovers are awesome. I will be making these again as soon as I can get my hands on more zucchini.

  182. I had an over-abundance of zucchini so i just had to try this – FABULOUS.
    I will def be stashing some in the freezer to make this later on.

    Thanks for all of the wonderful recipes…I have tried several and all have been "keepers" according to my husband.

  183. This was delicious! This will definately be made again in my house. I used the thin boneless chicken breasts and they came out so moist and flavorfull. This was the first time I've ever used the olive oil/lemon juice combo. Your website has become my go-to place for dinners now! I've been sharing your site with everyone! Thanks:)

  184. This looks delicious! I am going to fix it for dinner tomorrow night. I just found your web site through Pinterest and it is now on my favorites bar. Thanks!

  185. You succeed again!! I came across this one today and said to my hubs – this is a must being that I had all the ingredients in my house. It was delicious! Truly, thank you for always giving a healthy alternative and spicing up a menu? Cookbook????

  186. Avatar photo
    Gina @ Skinnytaste

    thanks fossette, yes I used thin sliced cutlets and spreaf the zucchini over the whole cutlet and gently roll. no need to pound it unless you want to.

    Any cheese would work, feta would be nice too.

  187. Anon, they sell thin cut breasts/cutlets at your grocery store, makes life very easy and you'll only need to pound if you want to.

    I plan to make this tonight but am going to use spinach and mozzarella and serve with tomato sauce and pasta and a salad.

    I'm not following WW, but am using to track fat and calories and change my life. I've lost 24lbs since July 19 with that and now with Gina's help I'll keep losing.

  188. LY–
    This looks amazing and I can't wait to try it. One question though…I have very little experience cooking but I'm trying. How do you prepare the cutlets? Do you just use a raw chicken breast and roll the zuccini-cheese mix? I imagine that is why a few has suggested pounding it to soften it and make it easier to roll? Thanks!

  189. I made this for dinner tonight and it was amazing! The only thing I didn't have on hand was the mozzarella, so I used cheddar instead. Still yummy! I don't follow weight watchers, but I enjoy making healthy meals for my family. I use your recipes at least once or twice a week, if not more!!! Thank you for sharing 🙂

  190. Avatar photo

    Oh I pounded the chicken too. It makes it so tender, easy to cut, and a bit longer so the rolls are bigger.

  191. Avatar photo
    Bison on a Diet

    I found these yesterday and went straight home and made them. I didn't have zucchini so I used yellow squash instead-just as good! Though not as pretty. Also I pounded the chicken out so it would be a little thinner and each serving would be longer and cook faster. This recipe is SO DELICIOUS. I can't believe it's only 4 points! Your website is my diet's saving grace!!

  192. these are SOOOOO delicoius! mine didn't look as pretty as yours, but they sure tasted good! I had about a dozen cherry tomatoes sitting in my fridge so I chopped them and added them to the filling, but they really didn't add much (aside from color). I served with some pasta in a very simple, organic tomato sauce and it was perfect. thank you…this one's a keeper!

  193. Avatar photo
    Tara @ The Butter Dish

    Lovely Gina. I really like new ideas and twists on chicken and even more I love portion sizes. – These are perfect!

  194. Avatar photo
    Victoria Gayle

    Looks and sounds so good! Will be making it next week. One question though, my hubby doesn't like zucchini so I'm curious how much the flavor of it you can taste? if it isn't too strong, I may just sneak it in 😉 Gina what do you think?

  195. Avatar photo
    Gina @ Skinnytaste

    Jamie, how strange! I would add more zucchini and maybe some onion in it's place.

    Anon- great question, I just fixed that in my directions.

  196. Looks great! Quick question: how much of the romano/parm do you put in the zucchini mixture and how much do you save for the breadcrumb coating? Can't wait to try these!

  197. These look so yummy. However, my husband hates all cheese. Do you think I can still make this without the cheese or will they not stay together. If there's another substitue for the cheese I'm all ears. Thanks!

  198. I made this last night for my husband and some friends – everyone loved it! Super easy to make and the stuffing was so yummy. Love your site!

  199. I made this for dinner last night and it was wonderful! The lemon flavor really comes through in this dish. My husband and 1 year old ate this all up 🙂

  200. If you do an Iphone app don't forget about us Android users! We'd like an app as well. Been using your website weekly. Always looking for great, healthy food with "real" ingredients. Passed it on to my friends as well. Keep making our mouths water, Gina!

  201. Avatar photo

    Hey there. I make a similar recipe with less fat but same flavors. I steam veggies and garlic using a strainer in a pan w a large lid. (cutting out the oil) and salt pepper them after steaming. Then I combine veggies and cheeses when cool. I just combine all including romano without sauteeing (less mess) i also do not put oil in the lemon juice. I do spray w pam olive oil after breading. This is such a tasty meal. I have added leftover raw spinach too