Ingredients
1large thick zucchini
2cupschicken,shredded
2cupsalfredo sauce,homemade or store-bought
1¼cupmozzarella cheese,shredded
¼cupparmesan cheese,shaved
1tspdried parsley,or fresh parsley
Preparation
Preheat oven to 375 degrees F. Lightly spray a 9×5-inch or 8×8-inch baking dish with cooking spray, set aside.
Using a mandolin or a large chef’s knife, slice the zucchini lengthwise into ⅛-inch thick slices.
Place shredded chicken over the top of a zucchini slice, then top with 1 tablespoon of the alfredo sauce. Roll up tightly and place into the pan. Repeat with the remaining ingredients.
Pour the remaining sauce over top, then sprinkle cheese over.
Place in the oven and bake for 25 minutes or until the sauce is bubbly and the zucchini “noodles” are fully cooked.
Remove and garnish with parsley. Let rest for 10 minutes before serving.
