Keto zucchini roll-ups with chicken and herb butter

Keto zucchini roll-ups with chicken and herb butter

Wonderful zucchini roll-ups and butter-fried chicken with hot Spanish flavors. Perfect for lunch or dinner, and keto all the way!

Keto zucchini roll-ups with chicken and herb butter

Wonderful zucchini roll-ups and butter-fried chicken with hot Spanish flavors. Perfect for lunch or dinner, and keto all the way!
USMetric
4 servingservings

Ingredients

Zucchini roll-ups
  • 1½ lbs 650 g zucchini
  • ½ tsp ½ tsp salt
  • 3 oz. 75 g butter
  • 6 oz. 175 g mushrooms, finely chopped
  • 6 oz. 175 g cream cheese
  • 6 oz. 175 g shredded cheese
  • 1 1 green bell pepper, finely choppedgreen bell peppers, finely chopped
  • 2 oz. 50 g air-dried chorizo, finely chopped
  • 1 1 eggeggs
  • 1 tsp 1 tsp onion powder
  • 2 tbsp 2 tbsp fresh parsley, chopped
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp pepper
Chicken
  • 4 4 chicken breast, bone-in with skin (about 6 oz each)chicken breasts, bone-in with skin (about 6 oz each)
  • salt and pepper
  • 1 oz. 30 g butter, for frying
Herb butter
  • 4 oz. 110 g butter, at room temperature
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp fresh parsley, finely chopped
  • 1 tsp 1 tsp lemon juice
  • ½ tsp ½ tsp salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Slice the zucchini lengthwise into half-inch slices and place them on a baking sheet lined with parchment paper. Season with salt and let sit for ten minutes. Dry off the liquid with a paper towel.
  3. Bake in the oven for 20 minutes ur until the zucchini is soft. Remove from the oven and let cool on a rack. Dry off some more liquid if needed.
  4. Heat up a large frying pan with butter fry the mushrooms until browned. Let cool.
  5. Add all other ingredients, except for a third of the shredded cheese, to a bowl. Add mushrooms and mix well.
  6. Place a generous amount of cheese batter on top of each zucchini slice. Roll up and place the roll-ups seam down in a baking dish. Sprinkle the rest of the cheese on top.
  7. Increase the temperature to 400°F (200°C). Bake for 20 minutes or until the cheese has got some color
  8. In the meantime, season your chicken and fry in butter over medium heat until golden on the outside and completely cooked through.

Herb butter

  1. Mix all the ingredients thoroughly in a small bowl. Serve together with the chicken roll-ups.
  2. [/steps_item]

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Adapted for 16:8 fasting #3

Whether you have experience with the 16:8 intermittent fasting approach or would like to try it for the first time, this keto meal plan is for you.

With this plan, you’ll enjoy two satisfying meals per day while staying beneath 17 grams of net carbs daily.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

11 comments

  1. Steve
    Any suggestions on a substitution for the mushrooms? (My wife is not very fond of them!)
  2. Vesna
    Maybe increase amount of peppers? Red, yellow?
  3. Mimi
    I am not fond of them either but I can deal with using cremini or baby portabella mushrooms. For some reason they are not a 'woodsy' tasting to me.
  4. Luke
    Do we have smaller sized zucchini's here in Australia? I tried making these but there just simply wasn't enough zucchini to roll up anything. Maybe I need to shop around for larger ones...

    Despite the roll up issues, this was delicious. I used thigh chicken instead of breast and didn't bother with the herb butter, instead just seasoning the chicken really well before cooking.

    Reply: #9
  5. Angie
    This is delicious. To be fair this takes a bit longer to prepare than suggested on the recipe, but worth the trouble.
    Reply: #8
  6. Penny-Laine
    Absolutely delicious! My husband ordered it for his birthday meal.
  7. Susan
    Cut the zucchini in thinner slices - closer to 1/4" or you will never get it rolled up. Also, you don't need a side salad with this... the recipe is plenty of food - and I like large portions.
  8. Susan
    Agreed on the time! Closer to 1 1/2 hours by the time you do all the prep - and I had help.
  9. Bradford
    You can cut extra pieces of smaller zucchini and overlap them (like roofing shingles) until they are the size of a larger zucchini.

    Do we have smaller sized zucchini's here in Australia? I tried making these but there just simply wasn't enough zucchini to roll up anything. Maybe I need to shop around for larger ones...
    Despite the roll up issues, this was delicious. I used thigh chicken instead of breast and didn't bother with the herb butter, instead just seasoning the chicken really well before cooking.

  10. Danielle
    I made a cheat's version ZUCCHINI LASAGNA :) After taking the eggplant out of the oven (couldn't be bothered doing the roll ups as I had hungry mouths to feed!) so just layered half the zucchini in an oiled oven dish - spooned half the mix on top, layered with cheese, then the other half of the zucchini in a layer, topped with remaining mushroom mix and balance of cheddar and a bit of Parmesan. Baked for another 20 minutes and came out AMAZING - I've had rave reviews from family all night and the left overs for lunch were devoured. Will be making that one again for sure!
  11. Dawn
    I made chicken thighs instead of breasts. Next time I think I'll just chop the zuchinni and mix with everything to make a casserole type thing or layer like a lasagna. The end result of the rolled zuchinni wasn't worth the time and effort to me. Tasted great though! Thanks for the recipe.

Leave a reply

Reply to comment #0 by