High-Protein Zucchini Chicken Roll
Method
Preheat the oven to 400°F (200°C) and line a baking tray with high-quality parchment paper or a silicone baking mat.
Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons.
Spread the shredded cheese into a large rectangle on the prepared baking tray. Arrange the zucchini ribbons over the cheese, slightly overlapping them to form an even layer. Season lightly with salt and black pepper.
Bake for 15 minutes, or until the cheese is melted and golden around the edges.
Remove from the oven and allow the base to cool completely before lifting it from the parchment. This prevents the roll from tearing. If needed, briefly chill the underside of the parchment with an ice pack or cold towel to help release it more easily.
Meanwhile, prepare the garlic herb spread by mixing the Skyr, garlic, fresh herbs, and black pepper until smooth.
Spread the garlic mixture evenly over the cooled zucchini base. Top with the diced chicken, tomato, and sliced onion. Starting from one long side, gently roll everything into a tight log. Slice and serve immediately.
Cooling the zucchini base completely is the secret to a perfect roll. For clean slices, refrigerate the finished roll for 15–20 minutes before cutting. You can also customize the filling with roasted peppers, spinach, cucumbers, or smoked turkey for delicious variations.
Nutrition Facts
Per serving
