Cheesy Chicken & Broccoli Zucchini Roll-ups

Cheesy Chicken &  Broccoli Zucchini Roll-ups

Thin slices of zucchini are stuffed and rolled up with a chicken and broccoli filling then baked in sauce until hot and bubbly. The filling is flavored with red onion, garlic, roasted red pepper, mozzarella and white cheddar cheese plus a little cream cheese to act as the “glue” to hold everything together.

For best results the zucchini should be salted and laid out on a wire rack to leach out some of the water. This makes them pliable and easier to roll up plus they won’t be as soggy. If you don’t like zucchini, cooked lasagna noodles can be used instead. They’re way too long as is so I would cut them in half first.

The zucchini has to be cut lengthwise making it a little tricky to cut. I’ve made this twice now and can tell you the first time was a disaster. I threw out almost as many slices as were usable. I found that using a big chef’s knife, one who’s blade is as long as the zucchini, works the best for getting even slices. And taking your time helps too – slicing them slowly gives you better control. If the slices are uneven or too thick you can lay them flat and carefully shave off some of the thicker pieces. If they’re too thick they’ll be difficult to roll.

Cheesy Chicken Zucchini Roll-ups

This is kind of like a deconstructed lasagna collided with a deconstructed chicken Parmesan and had a baby. A food baby, not a baby baby. Silly.

It has the same decadence but with a lighter air because it’s made with zucchini instead of carby pasta making it the perfect warm weather meal. The strange thing about is the zucchini doesn’t turn to mush and has the texture of al dente pasta so you won’t miss it at all.

In fact, you might find yourself wondering what else you can stuff into them. Or maybe not. Maybe that’s just a food blogger thing.

Leave it to me then.

Zucchini Lasagna Noodles

Cheesy Chicken & Broccoli Zucchini Roll-ups

Rating: 51

Prep Time: 40 minutes

Cook Time: 50 minutes

Yield: 4 - 5 servings

Cheesy Chicken & Broccoli Zucchini Roll-ups

Thin slices of zucchini are stuffed and rolled up with a cheesy chicken and broccoli filling then baked in sauce until hot and bubbly.


butter, for greasing the pan
3 - 4 medium zucchini
coarse salt
2 cups marinara sauce
1/2 cup half & half, divided
4 ounces cream cheese (regular or low-fat)
1/4 cup diced red onion
1/2 (jarred) roasted red pepper, diced
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 + 1/2 cups chopped, cooked chicken
12 ounces cooked broccoli florets
1 + 1/4 cups shredded mozzarella cheese, divided
3/4 cup shredded sharp white cheddar cheese
grated Parmesan cheese, for serving


  1. Slice the zucchini lengthwise into 1/4-inch slices using a large chef's knife (discard the end slices). You need about 17 - 18 slices.
  2. Spread them out on a wire rack set over newspaper and sprinkle each side with salt. Let them sit 20 minutes to 1 hour.
  3. Meanwhile grease a 9x13 casserole or roasting pan with butter. Add the sauce to the bottom of the pan and drizzle 1/4 cup half & half over it.
  4. Melt the cream cheese in the microwave 15 - 20 seconds until it is easy to mix. Mix the remaining 1/4 cup half & half into it. Add the rest of the ingredients (except 1/2 cup of the mozzarella - save for the top) and mix until combined. Season with 1 teaspoon coarse salt or 1/2 teaspoon fine and 1/4 teaspoon black pepper.
  5. Preheat oven to 400 degrees F. Pat the zucchini with paper towels to get the excess water and salt off them.
  6. Working one at a time scoop up 2 heaping tablespoons of the mixture and place it on one end of the zucchini. Gently roll up and stand up in the pan. Repeat, setting them close together so they help each other stay rolled up.
  7. Cover with foil and bake 25 minutes. Remove the foil, sprinkle with the remaining mozzarella and bake 20 - 25 minutes longer until golden brown on top and bubbly.
  8. Let sit 5 - 10 minutes to set up. Serve with Parmesan cheese.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Chicken Roll-ups

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  1. says

    Our little produce stand near my house has zucchini now so I am happy to see a different recipe for it! I love cooking it with a tomato sauce. These look delicious…my zucchini hating children would even eat this one:-)

  2. Ellen Rozsa says

    Okay, I can’t wait to make these. I’ve been looking for recipes to satisfy my baked pasta cravings but without all the sugar and carbs from wheat pasta.

  3. says

    What a beautiful dish! It does look difficult to cut the zucchini length wise but it looks so worth it too! You always amaze me with your creativity Reeni!

    Moon, hope you enjoyed a lovely weekend! Purrs, Angel & Isabella

  4. says

    first thing that came to mind when I saw these was WOW, that looks good. I love anything with chicken and broccoli has got to be one of my favorite vegetables

  5. says

    Hi Reeni, these look delicious, love meals like this. So much lighter using the zucchini, perfect for summer. Happy week-end!

  6. says

    You had me at cheesy! And then I realized, this is a lighter option – love your step by step photos and what a creative use of zucchini! You disguised it so well and the whole dish is so pretty. I’m going to have to try this, I’ve always wanted to try the zucchini noodles. Pinning!

  7. says

    It’s like zucchini rollatini! What a fun summery comfort food. Love how it’s so veggie-stuffed but also cheesy delicious.

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