More Great Recipes: Dinner | Poultry

Chicken Rollatini stuffed with Zucchini and Mozzarella

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Serves 4-6 | Prep Time 25 | Cook Time 25

Why I Love This Recipe

I think I found this recipe online somewhere, and made it for Andrew. He loved it, so now its on our regular menu! I like to serve it with smashed red potatoes and salad.

Submitted by: Katie Connolly Bell

Ingredients You'll Need

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


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 1 tbsp oil on medium-high heat. When hot, saute the garlic 1 minute, or until golden. Add shredded zucchini, 1/4 cup Romano cheese, salt and pepper, and saute about 3-4 minutes, stirring occasionally. Set aside to cool. Once its cooled a bit, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and divide the zucchini-cheese mixture across each cutlet. Loosely roll each one and keep seam side down.

Put breadcrumbs in one bowl and in a second bowl, combine remaining 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.

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