▢1 large thick zucchini ▢2 cups shredded chicken (rotisserie works great) ▢2 cups alfredo sauce (homemade or store bought) ▢1 1/4 cup shredded mozzarella cheese ▢1/4 cup shaved parmesan cheese ▢1 tsp dried parsley or fresh parsley
Pre-heat the oven to 375 degrees Celsius. Spray a baking dish measuring 9 by 5 or 8 by 8 inches with cooking spray and set aside.
By utilizing a mandolin or a sizable chef's knife, longitudinally cut the zucchini into segments that are ⅛-inch thick. There will be about 12 required.
After scattering minced chicken over a zucchini slice, drizzle 1 tablespoon of alfredo sauce over the chicken. Consolidate the roll and position it into the pan. Proceed in the same manner using 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.