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Baked garlic parmesan zucchini wrapped chicken rolls with golden bubbly melted mozzarella cheese and fresh parsley garnish in a baking dish.

Garlic Parmesan Zucchini-Wrapped Chicken Rolls

Juicy chicken breast chunks wrapped in salted zucchini ribbons and baked in a velvety garlic-parmesan Greek yogurt sauce under a bubbly mozzarella crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

Roll-Ups:
  • - 1.5 lbs approx. 4-6 small boneless skinless chicken breasts, cut into bite-sized chunks
  • - 3 large zucchini sliced lengthwise into 1/8-inch ribbons
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp Italian seasoning
  • - ½ tsp garlic powder
  • - ½ tsp sea salt
  • - ¼ tsp freshly cracked black pepper
Garlic Parmesan Sauce & Topping:
  • - 1 tbsp extra virgin olive oil
  • - 4 cloves garlic finely minced
  • - ¾ cup plain Greek yogurt room temperature
  • - ¼ cup low-sodium chicken broth
  • - ½ cup finely grated Parmesan cheese divided
  • - 1 cup shredded mozzarella cheese
  • - 2 tbsp fresh Italian parsley finely chopped (for garnish)

Method
 

  1. Slice zucchini lengthwise into 1/8-inch ribbons using a mandoline or Y-peeler. Lay ribbons on paper towels, sprinkle with salt, and let rest for 10-15 minutes. Firmly pat dry.
  2. Preheat oven to 375°F (190°C).
  3. Place cut chicken chunks in a bowl. Add 1 tbsp olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated.
  4. Wrap a zucchini ribbon tightly around each seasoned chicken chunk. Place seam-side down in a baking dish.
  5. In a small pan over medium-low heat, warm 1 tbsp olive oil and sauté minced garlic for 1 minute until fragrant. Remove from heat and cool slightly.
  6. In a bowl, whisk plain Greek yogurt, chicken broth, and ¼ cup Parmesan cheese until smooth. Whisk in the garlic oil mixture.
  7. Pour the garlic parmesan yogurt sauce evenly over and around the zucchini chicken rolls in the baking dish.
  8. Top with shredded mozzarella cheese and the remaining ¼ cup Parmesan cheese.
  9. Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese top is bubbly and golden brown.
  10. Garnish with chopped fresh parsley and let rest for 5 minutes before serving.

Notes

- Ensure Greek yogurt is at room temperature prior to mixing to prevent curdling.
- Do not skip the salting and pat-drying step for the zucchini ribbons; this is essential to prevent excess liquid in the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F.