About This Recipe
Comfort-food meets low-carb with these cheesy pesto chicken zucchini roll-ups. Tender zucchini ribbons are rolled with creamy pesto chicken, topped with melty mozzarella, and baked to golden perfection — a family-friendly, 30-minute keto dinner you’ll crave on repeat.
Ingredients
- 3 medium zucchini, sliced lengthwise into thin ribbons
- 1 1/2 cups cooked shredded chicken (rotisserie works great)
- 4 oz (113 g) cream cheese, softened
- 4 tbsp basil pesto, divided
- 1 cup shredded mozzarella
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- Sea salt & black pepper, to taste
- Optional: fresh basil, red pepper flakes for serving
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a small baking dish.
- Use a mandoline to slice the zucchini lengthwise into thin ribbons. Lay on towels, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture; pat very dry.
- In a bowl, mix the shredded chicken with cream cheese, 2 tbsp pesto, garlic powder, and a pinch of salt and pepper.
- Make each roll-up by slightly overlapping two zucchini ribbons. Spoon 1–2 tbsp chicken filling near one end, then roll up and place seam-side down in the baking dish. Repeat with remaining ribbons and filling.
- Stir the remaining 2 tbsp pesto with the olive oil. Spoon over the roll-ups, then sprinkle mozzarella on top.
- Bake 12–15 minutes until the cheese is melted and the zucchini is tender. Broil 1–2 minutes for golden spots if desired.
- Rest 5 minutes. Garnish with fresh basil or a pinch of red pepper flakes and serve. Makes 4 servings.
Keto Focus
Zucchini ribbons replace pasta for a low-carb base while pesto and cheeses deliver satisfying fats with moderate protein from chicken. This swap keeps net carbs low without sacrificing comfort-food flavor.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 27g
- Fat: 31g
- Total Carbs: 8g
- Fiber: 2g
- Net Carbs: 6g
Tips & Variations
- Dry the zucchini well: Salting and patting dry prevents watery sauce and helps the roll-ups hold together.
- Nut-free pesto: Use sunflower seed pesto or a nut-free store-bought option. Check labels to keep added sugars at 0g.
- Extra creamy: Stir 1–2 tbsp grated Parmesan into the filling for richer flavor without many extra carbs.
- Meal prep: Assemble up to 1 day ahead and bake before serving, or bake and refrigerate up to 4 days. Reheat at 350°F (175°C) for 10–12 minutes.
- Air fryer option: Cook at 375°F (190°C) for 8–10 minutes until bubbly and tender.
- Add veggies: Fold a handful of chopped spinach or sautéed mushrooms into the chicken mixture for more texture and micronutrients.
Serving Suggestions
- Pair with garlicky cauliflower rice or a simple arugula salad with lemon vinaigrette.
- Finish with a squeeze of lemon over the top to brighten the pesto and cheese.