Zucchini Cannellonis Filled with Broccoli and Chicken
“Are you looking for a light dinner that is full of delicious vegetables? Prepare these chicken and zucchini cannellonis without turning your oven on and without complications.”
Start by thinly slicing the zucchini using a wide peeler or a mandoline slicer.
Cook in a pan with hot oil until they become tender and easier to manipulate.
Chop the chicken using your food processor.
Add the yolk of the egg, the broccoli, salt, and any spice you'd like. Chop again for a few seconds.
Fill two slices of zucchini with the chicken and roll it.
Spread some tomato sauce on the bottom of an oven-safe dish as a base layer. Place the cannellonis on top. Sprinkle the cheese on top to cook au gratin and then cook in the airfryer at 365°F for approximately 25 minutes.
Tips & Tricks
You can use fish instead of chicken so that you give the dish variety.
These cannellonis should last about 3 days in the fridge, so you can prepare them ahead of time.