Zucchini rondelli with chicken

The zucchini rondelli with chicken is perfect to be served with a salad of fresh leaves for a light and healthy dish. You can make this same recipe using eggplants – but after making the eggplant slices, soak them in salted water for 30 minutes before stuffing and rolling.


  • 1 medium zucchini
  • 250 grams of mozzarella slices
  • 300 grams of shredded chicken, seasoned to taste
  • ½ cup of tomato sauce
  • chopped mozzarella

Preparation mode

  1. Remove the end of the zucchini and cut it in half.
  2. Slice the zucchini very thinly.
  3. Cut the mozzarella slices to the size of the zucchini slices.
  4. Stuff the zucchini slices with the mozzarella and shredded chicken.
  5. Roll up the stuffed zucchini slices and arrange them in a refractory.
  6. Pour the sauce over the rondels and then sprinkle with chopped mozzarella.
  7. Bake in a preheated oven at 180°C for about 20 to 25 minutes.
  8. Now just serve. Enjoy your meal.

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