Tag Archives: Lasagne

Zucchini Chicken Rollatini ~ with a cool name, leftover chicken sounds awesome

Zucchini Chicken Rollatini ~ with a cool name, leftover chicken sounds awesome

The last several days were like a blur.  I made too many cookies, ate things other people made that I didn’t like (green bean casserole with little hot dog chunks, bad jello salad with beet pieces and funeral potatoes – that’s a Utah thing ), skipped meals, ran around doing a million things.  It was busy, it was hectic, it was crazy.  But today, I wanted to come home and eat something I made because dang it, my worst effort had to be better than a casserole made of  macerated hot dogs (I have HUGE issues with hot dogs, it’s a long story).  I had leftover baked chicken from last night and a couple of Zucchinis in the fridge.  I decided it would be great to take out my mandolin (the cooking kind, not the musical instrument) and use the zucchini as the noodle and make some kind of a filling with the chicken and other veggies.  It turned out pretty great and it was fast too.  Total time with prep and baking under 45 minutes.  It sure beats the beet jello salad (pun intended).

Heat a couple of tablespoons of butter in a pan

Add 2 tablespoons of flour to the butter and stir until smooth

Stir fry a few minutes to get the flour taste out

Add milk and bring to a gentle simmer until sauce thickens. Season with salt, pepper and nutmeg

Add Parmigiano Reggiano cheese and stir to melt

Slice a couple of Zucchini lengthwise into thin slices using a mandolin

Veggies I used for the filling, you can use whatever you have on hand

Saute all vegetables and spices in about 4 tablespoons of olive oil

Mix sauteed vegetables with cooked chopped chicken

Add 2/3 of the Bechamel sauce to the chicken mixture, reserve a third for the topping

Roll about 2 tablespoons of filling into each zucchini slice and place in a baking dish

For individual servings, place about three rollatinis inside a ramekin

Put the remaining sauce on the rollatini and sprinkle with a little Parmigiano Reggiano cheese

Do the same with if using ramekins

Bake and serve!

Serve and enjoy!

Here’s the recipe:

Zucchini Chicken Rollatini

4 tablespoons olive oil

2 young zucchini, sliced thin lengthwise (use ends and pieces chopped up as part of the filling)

1/4 cup red onions, chopped

1/2 red bell pepper, chopped

1 carrot, shredded

salt to taste

1 tsp dried basil

2 cloves garlic, minced

1 cup cooked chicken

Bechamel or White Sauce

2 cups 1% milk

2 tablespoons butter

2 tablespoons flour

1/2 tsp kosher salt

fresh ground pepper

pinch of nutmeg

1/4 cup grated Parmigiano-Reggiano Cheese and a little extra to sprinkle on top

Begin by making the sauce

In a small sauce pan heat butter and add flour.  Stir until flour is blended and smooth and floury taste is gone (a couple of minutes). Slowly add in the milk and keep stirring.  Sauce should thicken as it gently comes to a simmer.  Don’t let it get too thick since it will be cooked again in the main dish.  Add salt, pepper and nutmeg stir well and turn off the heat.  Add grated Parmigiano Reggiano cheese and stir until melted (the residual heat will melt all the cheese).  Set aside.

Making the Rollatini and Filling:

Slice the zucchini lengthwise using a mandolin.  It should be nice and thin (bending easily).  Don’t get too close to the end because you’ll chop off your fingers, even with a blade guard!  The extra zucchini ends and pieces can be chopped up and used in the filling.

In a skillet heat the olive oil and add all the vegetables, including the zucchini extra pieces.  Add salt, pepper, garlic and basil and stir fry for a few minutes until vegetables are tender.  Add cooked vegetables to the cooked, chopped chicken and mix well.  Add 2/3 of the Bechamel sauce to the mixture reserving about a 1/3 for the topping.

Place about 2 tablespoons of chicken mixture at one end of the zucchini strip and roll into a little roll.  Place each rollatini in a small 8 x 8 baking dish or if making individual servings, place 3 rollatinis in individual ramekins. Cover the rollatini with the remaining Bechamel sauce and sprinkle a little Parmigiano-Reggiano over the top.  Bake at 350 degrees F for 20-25 minutes or until the cheese is bubbly and slightly brown on the top. (Ramekins will only take about 18-20 minutes to bake).  Enjoy.