Zucchini, chicken, and mint rolls. A light but very pleasant dish that combines the delicate flavor of zucchini and chicken with the stronger taste of prosciutto and the freshness of mint. Zucchini combats water retention and is an ally for urinary tracts and intestines, as it also helps against constipation. It is recommended for weaning babies. Just place two thin slices of green zucchini on the eyes to counteract dark circles and provide relief to tired eyes.

These are thought for you:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

361.16 Kcal

calories per serving

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Energy 361.16 (Kcal)
Carbohydrates 22.78 (g) of which sugars 0.27 (g)
Proteins 33.29 (g)
Fat 17.13 (g) of which saturated 4.91 (g)of which unsaturated 4.05 (g)
Fibers 4.74 (g)
Sodium 842.81 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4 zucchini
10.5 oz chicken breast (whole)
3/4 cup flour
3.5 oz prosciutto
1 clove garlic
to taste Parsley (chopped)
10 leaves mint
to taste salt
to taste extra virgin olive oil
1/2 cup Parmigiano Reggiano PDO
to taste pepper

Zucchini, chicken, and mint rolls

what we need to make the

Mandoline
Cutting board
Skewers
Knife
Pan

Preparation: Zucchini, Chicken, and Mint Rolls

Zucchini, chicken, and mint rolls.
Wash the zucchini and trim the ends.
Using the mandoline, slice them thinly, being very careful not to cut your hands. Keep the pieces you can’t slice and set them aside as they will be used to prepare the sauce.
Lay the zucchini slices on a surface and season them with salt, pepper, and parsley.
Next, cut the chicken breast into pieces.
Now, place a piece of chicken breast on the zucchini slices, add half a slice of prosciutto, and sprinkle with Parmigiano.
Roll the slices up and thread them onto a skewer.
Meanwhile, stew the garlic and zucchini pieces you couldn’t slice in a pot, cut them into cubes, and add salt, oil, 2 tablespoons of water, and cook covered.
Once cooked, blend everything and add the mint leaves, making the sauce on which you’ll place the skewer. (You can also use this cream to dress pasta)
Now take a non-stick pan, add a little oil, and heat it well; otherwise, the zucchini will taste boiled, and fry for 3 minutes on each side.
Once cooked, absorb the oil using some absorbent paper.
On a plate, place some sauce in the center and around, and place the rolls on top, scattering a few mint leaves here and there. Here are the Zucchini, Chicken, and Mint Rolls ready.