Zucchini Lasagna Rolls

Serves 4

Make these lasagna rolls for your next party of get together, they will be sure to be a big hit! We used zucchini instead of pasta and we’re not missing the carb crash from days before going Keto!

Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
1 tablespoon ghee or butter
2 ounces of boneless & skinless chicken breast, diced
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 cups tomato sauce
3 tablespoons olive oil
½ cup fresh basil leaves, chopped
3 medium zucchinis
½ cup grated cheese

Instructions:

Preheat oven to 400 degrees Fahrenheit.

Add ghee or butter to a skillet and set to medium heat.

Add diced chicken breast and season with sea salt, black pepper and garlic powder.

Sauté, stirring occasionally, until it is cooked through, about 10 minutes.

While chicken is cooking, peel zucchini lengthwise and arrange stacks of 4-5 slices on a cutting board.

Drain excess liquid from the chicken and stir in 1 ½ cups tomato sauce, olive oil and chopped basil.

Spoon chicken mixture on edge of the zucchini stacks and carefully roll up. Place on an oven-proof baking dish.

Pour remaining tomato sauce over the tops of the rolls and sprinkle with grated cheese.

Bake in the oven until the cheese has started to bubble, about 10 minutes.

Store any leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Calories: 351
Carbs: 14
Net Carbs: 8
Protein: 11
Fat: 17

Zucchini Lasagna Rolls

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