Low-carb courgette rolls with chicken and cheese

Low-carb courgette rolls with chicken and cheese: an oven dish with courgette, chicken breast, cream cheese, tomato sauce, mozzarella and basil.

At a glance

• Serves 3
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 340 kcal per serving
• Protein: 35 g
• Fat: 16 g
• Carbs: 10 g

Ingredients

• 2 courgettes
• 300g chicken breast fillet
• 150g cream cheese
• 400g passata
• 100g mozzarella
• 1 clove of garlic
• 1 tsp dried oregano
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Slice the courgettes lengthways into thin strips and set the outer slices aside.
2. Finely shred or chop the chicken breast and mix it with the cream cheese, garlic, salt and pepper.
3. Spread the passata in a baking dish and season with oregano, salt and pepper. Spread the filling over the courgette slices and roll them up.
4. Sit the rolls snugly in the tomato sauce and top with the mozzarella.
5. Bake at 200 °C for 20–25 min, until the cheese is golden brown and the courgettes are soft. Leave the rolls to rest briefly so they settle.
6. Serve the rolls with basil.

Good to know

When evenings need to be easy, this oven dish is just right. Juicy, savoury and pleasantly light. And it works really well with leftover chicken too.

Swaps

Cream cheese → ricotta (a little more protein, usually less rich) | Mozzarella → feta (more flavour, so you often need less) | Chicken breast → turkey breast (similar protein content and also lean) | Passata → unsweetened chopped tomatoes (usually a little more texture and fibre)

Allergens

Contains dairy. Usually well suited to children if the garlic and seasoning are mild. During pregnancy it's generally a good fit with well-cooked chicken and cheese made from pasteurised milk.