Chicken-Stuffed Zucchini Cannelloni

Ingredients you'll need for this recipe

• 1 zucchini
• 1 leek
• Shredded chicken
• 40g grated protein cheese
• Himalayan pink salt
• Onion powder
• Ground cayenne
• Sun-dried tomato and basil sauce

Tools

• Mandoline slicer

Method

1. 1Preheat the oven to 200ºC.
2. 2Wash and trim the leek, then slice it into small pieces.
3. 3Sauté the leek gently in a skillet until soft and translucent.
4. 4Meanwhile, use a mandoline to cut the zucchini into thin ribbons and set them aside.
5. 5Once the leek is tender, add the shredded chicken and season to taste with pink salt, ground cayenne, and onion powder.
6. 6Cook for a couple of minutes, stir in a pinch of grated protein cheese, and turn off the heat.
7. 7Assemble the rolls by spooning the chicken filling onto each zucchini ribbon, rolling them up, and placing them in an oven-safe dish.
8. 8Spoon the tomato sauce and remaining cheese over the top and bake at 200ºC for about 20 minutes.
9. 9Done! Our chicken-stuffed zucchini cannelloni are ready to enjoy.