Grilled Zucchini Rolls Stuffed with Chicken and Ricotta

🥒 Keto Rolls: Flavor and Lightness in Every Bite

Substituting traditional pasta (like in cannelloni) for zucchini slices is the master trick to enjoy a gratinated or stuffed dish without the heaviness of refined carbohydrates. The chicken filling provides high-quality lean protein, while the ricotta cheese gives it an unmatched creamy texture with much less fat than other spreadable cheeses.

🍗 Why it is exceptionally healthy

• Tasty Caloric Deficit: Zucchini is 95% water, providing visual volume that tricks the stomach, keeping you in a caloric deficit easily.
• Calcium and Dairy Protein: Ricotta cheese is made from whey, being very low in fat but high in fast-assimilating proteins and calcium.
• Smart Leftovers: It is the perfect recipe to use up leftover roasted or boiled chicken, giving them a gourmet second life.

📝 Step-by-Step Preparation

1. Zucchini Slices: Wash 2 medium zucchinis (1.1 lbs / 500g). With the help of a mandoline or a very sharp knife, cut lengthwise slices about 0.1 inches (3 mm) thick. Discard the first slices which are all skin.
2. Softening: Brush the slices with a little EVOO and pass them through a hot griddle for 1 minute on each side. This will make them flexible enough to roll. Put them on paper towels.
3. Creamy Filling: In a bowl, mix 7 oz (200g) of previously cooked and finely flaked (or finely chopped) chicken breast, 5.3 oz (150g) of ricotta cheese, 1 very finely chopped garlic clove, salt, black pepper, and oregano.
4. Rolling: Lay out a zucchini slice. Put a generous tablespoon of the filling at one end and roll carefully forming a cylinder. Repeat until the filling is finished.
5. The Final Touch: You can eat them like this (cold or warm) or place them in a dish, sprinkle a little parmesan cheese on top, and broil in the oven at 400°F (200°C) for 5 minutes.
6. Plating: Serve 4 or 5 rolls per portion accompanied by a base of homemade natural tomato sauce.