Chicken and Tomato Sauce Zucchini Cannelloni

Ingredients

• Zucchini1 count (200 g)
• Chicken200 g
• Leek1/4 cup (25 g)
• Onion1/2 count (75 g)
• Garlic1 clove (3 g)
• Cream Cheese2 tablespoon (30 g)
• Tomato Sauce4 tablespoon (56 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, remove, drain, shred and set aside.

2. 2

   Step 2

   Chop the leek, garlic and onion (set aside half for the sauce and the other half for the filling).

3. 3

   Step 3

   Heat half of the oil in a pot over medium-high heat. Once heated, stir-fry half of the onion and garlic. Add leek and a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   In a bowl mix the shredded chicken, cooked vegetables and cream cheese. Season with salt and pepper to taste.

5. 5

   Step 5

   Meanwhile, cut the zucchini into thin slices and microwave for 1 minute per side.

6. 6

   Step 6

   If you do not have a microwave, you use a griddle pan. Heat a pan over high heat and once heated, add the zucchini, lower the heat to medium and cover. Cook for 3 minutes per side.

7. 7

   Step 7

   Place some filling at the end of one of the slices and roll up to form the cannelloni.

8. 8

   Step 8

   Repeat until all the ingredients are used and place in a baking pan.

9. 9

   Step 9

   For the sauce: Stir-fry the remaining onion and garlic in the remaining oil with a pinch of salt for 5 minutes over medium heat.

10. 10

    Step 10

    Add the tomato sauce, cook for 5 more minutes over low heat. Add some water if required.

11. 11

    Step 11

    Pour the sauce over the cannelloni in the baking pan and bake in the oven at 356 °F (180 °C) for 10-15 minutes. Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Tomato Sauce Zucchini Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.