Zucchini Chicken Taco Rolls
A healthy take on tacos! Fresh strips of zucchini filled and rolled with seasoned chicken, tender beans, bright corn and topped with melted cheese and velvety sour cream! Perfect for a light meal.
Servings 4 servings
Ingredients
- 1 large zucchini thinly sliced lengthwise
- 2 cups cooked shredded chicken
- 2 tsp taco seasoning
- 2 tsp seasoning salt I use RosaMae Seasonings
- 3 tablespoons corn kernels
- 3 tablespoons black beans drained
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 1 cup salsa
- cilantro or parsley to garnish
Instructions
- Preheat the oven to 400 degrees.
- Add zucchini to a sheet pan and bake for 5-10 minutes, remove from the oven.
- Pat excess water off with a paper towel.
- Put zucchini on a plate to the side.
- In a bowl, add chicken, beans, corn, and seasonings. Set aside.
- Add salsa to the bottom of a baking pan.
- Line up the zucchini slices, and add one tablespoon of chicken mixture to a slice of zucchini.
- Gently roll zucchini. Place zucchini, seam side down onto the pan.
- Repeat with remaining zucchini.
- Cover zucchini rolls with cheese.
- Bake for 20-25 minutes.
- Serve and enjoy!