Zucchini Rolls with Lemon Chicken and Herbed Ricotta

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Line a large baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin ribbons. Arrange them on the baking sheet, brush with 1 tablespoon of the olive oil, and season with half of the salt and some black pepper. Roast for 10 to 12 minutes at 425 °F / 220 °C, just until flexible. Remove and let cool slightly.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, half of the minced garlic, dried oregano, lemon zest, red pepper flakes if using, the remaining salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is fully cooked.

4. 4

   Add the lemon juice and fresh spinach to the skillet. Cook 1 to 2 minutes more until the spinach wilts and the liquid reduces slightly. Remove from the heat and let cool for 5 minutes.

5. 5

   In a bowl, mix the ricotta with the remaining grated or pressed garlic, chopped fresh basil, and chopped fresh parsley. Then fold in the chicken and spinach mixture and stir until evenly combined.

6. 6

   Spread the natural tomato sauce over the bottom of a medium baking dish. Take one zucchini ribbon, place 1 to 2 tablespoons of filling on one end, and roll it up gently. Repeat with the remaining ribbons and place the rolls seam-side down over the sauce.

7. 7

   Sprinkle the shredded mozzarella over the rolls. Bake for 15 to 18 minutes at 400 °F / 205 °C, until the cheese is melted and the sauce is bubbling around the edges.

8. 8

   Let rest for 5 minutes before serving. If desired, garnish with a little extra fresh basil and serve hot.