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Zucchini-Wrapped Chicken and Potato Layered Rolls
1 hServes 4Nutri-Score B€€
B
1 h
1 hZucchini-Wrapped Chicken and Potato Layered Rolls
what you need
Ingredients
zucchini (sliced into thin ribbons with a peeler)Produce2 pieces
potatoes (peeled and thinly sliced)Produce500 g
chicken breast (cut into thin slices)Meat400 g
grated cheese (grated)Dairy150 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
vegetable oil (for frying and drizzling)Pantry30 ml
butter (for melting in the pan)Dairy20 g
garlic (crushed)Produce2 pieces
per serving
Nutrition
340kcal
- Carbs
- 24 g
- Proteins
- 26 g
- Fat
- 16 g
what you’ll use
Tools
Peeler
Frying pan
Baking tray
Oven
step by step
Method
- Step 1
Prepare the zucchini ribbons
- Slice the zucchini into thin ribbons with a peeler.
- Line the ribbons around the rim of a glass to form a cup.
- Step 2
Layer the filling
- Peel the potatoes and slice them thinly, then place them inside the zucchini-lined glass.
- Season to taste.
- Add the sliced chicken breast and sprinkle with grated cheese.
- Repeat the layers until the glass is filled.
- Step 3
Wrap and fry
- Wrap the filled layers with zucchini ribbons to close them.
- Heat vegetable oil in a pan and melt the butter.
- Fry the rolls for 3 minutes, add the garlic and drizzle with oil.
- Step 4
Bake
- Place the rolls on a baking tray lined with baking paper.
- Bake for 30 minutes.