Pesto & Chicken Zucchini Roll-Ups
This healthy and tasty dish is great for a special weeknight meal and is gluten, dairy and grain free, making it both Whole 30 and Paleo friendly.
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Servings: 4
Ingredients
- 1 pound cooked ground chicken or turkey reserving leftovers for another meal
- 1 batch of cashew cream see recipe link for ingredients & directions
- 1 container dairy free store bought pesto or if making your own, note ingredients below
- 2 cups soft greens including basil arugula or baby spinach
- ½ cup olive oil
- ½ cup mild nuts like cashews or pine nuts
- 3-4 medium size zucchinis
- ⅛ cup olive oil for brushing zucchini
Instructions
- Preheat the oven to 375 degrees.
- Begin by cooking your ground turkey or chicken, by simply sauteing on the stove top, and set aside.
- Slice or mandolin your zucchinis, placing them on a baking sheet.
- Brush zucchinis with a light coat of olive oil, then place in the oven and bake for 7-10 minutes.
- Add your filling ingredients to the zucchini slices, starting with the cashew cream, then the pesto, then sprinkle the chicken or turkey on top. Gently roll up each zucchini and place topping side up, nestling each roll into each other, to help them stay together.
- Bake at 375 for 10 minutes, then broil for ½ minutes to help them set.
- Serve with a side salad.
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