Zucchini rolls with chicken

Delicious baked zucchini rolls stuffed with chicken fillet in tomato sauce.

Ingredients

• Zucchini - 4 pcs.
• Chicken fillet - about 350 g
• Bulb onion (large) - 1 pc.
• Garlic - 3 cloves
• Tomato sauce - 300 ml
• Mozzarella cheese - 100 g
• Cheddar cheese - 100 g
• Vegetable oil - 1 tbsp. l.
• Ground cumin - 2 tsp
• Chili flakes - 1 tsp
• Lemon juice - 1 tbsp. l.
• Salt - to taste
• Sour cream (for serving)
• cilantro (for serving)

Directions

1. Boil the chicken fillet and divide into thin fibers.
2. Cut the onion.
3. Heat oil, add chili pepper flakes, fry lightly, stirring occasionally.
4. Add onion, salt and fry until translucent.
5. Squeeze the garlic, mix.
6. Add tomato sauce to the onion (leave some sauce), lemon juice and cumin.
7. Add chicken fillet, stir and turn off the heat.
8. Cut the zucchini in half and cut into thin strips with a vegetable peeler.
9. Lay out three strips of zucchini overlapping along the length, put the filling on them from one edge (about 1 tablespoon) and roll the zucchini with the filling into a roll. In the same way, make all the rolls of zucchini with chicken.
10. Grate cheddar cheese and mozzarella cheese.
11. Grease the bottom of the baking dish with a little tomato sauce. Lay the zucchini rolls in a mold.
12. Top the rolls with the remaining tomato sauce (3-4 tablespoons) and sprinkle with grated cheese.
13. Bake zucchini rolls in the oven, preheated to 180 degrees, 20 minutes.
14. Chicken zucchini rolls are ready. When serving, add sour cream and fresh cilantro leaves.
15. Bon appetit!