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3-4 6” (15.25 cm) zucchini, cut lengthwise into ¼” (.6 cm) strips (12 strips in total)
Pinch of oregano, salt and pepper
1 tbsp (15 mL) olive oil
½ cup (125 mL) finely chopped onion
2 cloves garlic, minced
1 large (250 mL) goat cheese roll
2 cups (500 mL) marinara sauce
¼ cup (75 mL) grated gruyere or cheddar cheese
¼ cup (50 mL) dry whole wheat bread crumbs, finely crushed
2 cups (500 mL) cooked chicken, finely diced
¼ tsp (1 mL) freshly ground pepper
Pinch sea salt
½ cup (125 mL) chopped fresh herbs: basil, thyme, parsley, rosemary
½ cup (125 mL) grated parmesan


Lightly brush zucchini strips with olive oil; season with salt and pepper and pinches of oregano. Grill both sides until lightly charred. Remove to a paper-lined tray.

In a small sauté pan, melt olive oil; sauté onion and garlic until fragrant. Reduce heat to warm and add goat cheese in ½” slices. Heat until goat cheese melts. Remove contents of pan to a bowl; add gruyere or cheddar, chicken, herbs, parmesan and crumbs. Season with freshly ground pepper and salt to taste. Chill mixture until ready to prepare rolls.

Spoon 1½ cup (375 mL) marinara sauce (thin if necessary with white wine or water) into a deep dish rectangular baking dish (9”x7”), which has been sprayed with olive oil. Working with one zucchini strip at a time, place about ¼ cup scoop of the chicken mixture onto one end. Roll up the zucchini and stand the roll on end in the sauce-coated baking dish. Repeat to make 12 rolls.

Spread remaining sauce around the rolls. Lightly cover with a sheet of tinfoil.

Bake at 350°F (180°C) about 45-50 minutes. During the last 5 minutes of baking time, remove tinfoil and sprinkle some parmesan on top, allow to bake until bubbly around the sides of the pan. Enjoy with crusty rolls or a baguette.

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