Zucchini Rolls with Paprika Chicken and Ricotta Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a few drops of the olive oil.

2. 2

   Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin ribbons. Sprinkle them with a pinch of the salt and let them rest for 10 minutes on paper towels to release moisture.

3. 3

   Meanwhile, heat half of the olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground chicken breast, smoked paprika, oregano, the remaining salt, and black pepper. Cook for 6 to 8 minutes, breaking it up well, until the chicken is fully cooked and excess liquid has evaporated.

5. 5

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and let it cool for 5 minutes.

6. 6

   In a bowl, mix the ricotta, egg, half of the grated Parmesan, and the fresh basil. Fold in the warm chicken and spinach mixture and stir until evenly combined.

7. 7

   Pat the zucchini ribbons dry with paper towels. If you want them more pliable, sear them for 2 minutes per side in a hot skillet or bake them for 5 minutes at 200 °C / 400 °F.

8. 8

   Spread 3 tablespoons of the plain tomato sauce over the bottom of the baking dish. Place a small amount of filling on one end of each zucchini ribbon and roll up carefully.

9. 9

   Arrange the rolls in the dish seam-side down. Spoon the remaining plain tomato sauce over the top and sprinkle with the remaining grated Parmesan.

10. 10

    Bake for 20 to 22 minutes at 200 °C / 400 °F, until the sauce is bubbling and the top is lightly golden. Let rest for 5 minutes before serving.

11. 11

    Serve the rolls hot, garnished with extra fresh basil if desired.