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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

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Chicken Rollatini Stuffed with Zucchini and Mozzarella

4.93 from 26 votes
7
Cals:172
Protein:20.5
Carbs:8
Fat:6.5
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

Ingredients

  • 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

Instructions

  • 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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Nutrition

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

Categories:

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