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Lowcarb Cannelloni

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In a partnership with

@delirec

By

@marifernandessbragia

View in original language

(Português)

30 min(s)

6 servings

Ingredients

• Zucchini | 1 unit(s)
• Shredded chicken breast | 200 g
• Light Cottage Cheese | 2 tablespoon
• Natural yogurt | 2 tablespoon
• Tomato sauce | 300 g
• Grated Parmesan Cheese |  to taste

Recipe

1. Slice the zucchini on the mandolin. Reserve.
2. Season the chicken breast to taste. I like to use salt, paprika, pepper, oregano, parsley. Add the cheese and yogurt and mix well.
3. Place 1 tablespoon of the chicken on top of the zucchini slice and roll up. (See video). Place the roll on a baking sheet with a little sauce at the bottom.
4. Pour tomato sauce over the zucchini cannelloni, sprinkle with grated Parmesan cheese and bake in a preheated medium oven for about 20 minutes.

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