Chicken Rollatini Stuffed with Zucchini & Mozzarella

In the spirit of eating healthy, one of my coworkers pointed me in the direction of Skinnytaste. Not only does it have a huge catalog of healthy recipes, but each recipe has nutritional information, such as calories, fat content and even Weight Watchers points. I came across this Chicken Rollatini recipe and knew I had to try it because I love zucchini and mozzarella.

I’m happy to say it turned out really delicious! My fiance had low expectations (he’s suspicious of “healthy” recipes) but he loved it too. My only complaint was that it was a bit tricky to actually assemble the rolls and the prep time took a lot longer than I expected. It means it’s not exactly a “quick” weeknight meal unless you’re willing to eat a little later.

I imagine this would go really well over pasta and some tomato sauce. However, to try to keep it low-carb, I served it with sauteed zucchini and tomato, which turned out to be quite filling and delicious. (Plus, lots of delicious garlic everywhere, yum!)


  • 1 tsp + 1 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 medium zucchini, shredded (about 1 1/2 cups)
  • 1/4 cup + 2 tbsp Romano or Parmesan cheese
  • 3 oz part skim mozzarella cheese, shredded
  • 8 thin chicken cutlets (about 3 oz each)
  • 1/2 cup Italian seasoned breadcrumbs
  • Juice of 1 lemon
  • Non-stick cooking spray (preferably an olive oil one)
  • Salt and pepper


  1. Preheat your oven to 450 degrees.
  2. Spray a baking dish with the cooking spray.
  3. Wash and dry your chicken cutlets. Season them with salt and pepper.
  4. In a large skillet, heat 1 tsp olive oil.
  5. Add garlic and saute about 1 minute, until golden.
  6. Add zucchini, 1/4 cup Romano (or Parmesan) cheese, salt and pepper to the skillet. Saute for 3-4 minutes, stirring occasionally.
  7. Set aside mixture to cool. When cool, add the shredded mozzarella cheese and combine.
  8. Spread 3 tbsp of the zucchini mixture on one side of cutlet. Loosely roll each one.
  9. Combine breadcrumbs and 2 tbsp Romano (or Parmesan) cheese in a bowl.
  10. In another bowl, combine lemon juice, 1 tbsp olive oil and pepper.
  11. Dip the chicken roll in the lemon juice mixture and then dip in the breadcrumbs. Cover the chicken roll completely.
  12. Place each chicken roll in the baking dish, making sure to put the seam side down.
  13. When all chicken are in the baking dish, lightly spray the top of them with the cooking spray.
  14. Bake 25-30 minutes.

One thought on “Chicken Rollatini Stuffed with Zucchini & Mozzarella

  1. Pingback: Three Cheese Zucchini Stuffed Lasagna Rolls | Bun Cooks

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