It’s zucchini season around here, and sometimes a giant zucchini stays hidden for a bit too long before it’s picked.
Now that’s a monster zucchini. You can feed like 16 people with this thing. I was originally going to make zucchini lasagna, but then I decided to make some buffalo-chicken stuffed zucchini rolls.
Yup. I definitely made the right choice. They’re even pretty danged easy to make.
4-5 T. flour
1/3-1/2 c. milk
1T. pepper paste
1 chicken breast
2 T. parmesean cheese
Mozzarella cheese, for topping
First you need to slice the zucchini into thin slices. If you have a really old zucchini, peel it first. Then you need to salt those suckers to draw out the water.
See the water beading out of that? You skip the salting and you may get stuck with soggy rolls. Ugh. To salt the zucchini, just pour salt on each side, lay the slices on some paper towel, and draw the water out of each side for about 30 minutes. Pat each slice dry with paper towels and you’re good to go.
While the zucchini is being prepared, cook up the chicken. You can shred it or just cut it into small pieces. At the same time, in a saucepan, melt the butter. Add the flour and whisk in the milk very gradually to make a roux.
The sauce will thicken as it cooks. Add the parmesean and then the pepper paste.
Pepper paste is awesome. It’s sort of like curry paste, but with peppers. If you don’t have pepper paste, throw in some red pepper, garlic, and onion powder. Mix about 2/3 of the sauce into the prepared chicken and simmer over low while you prepare the zucchini.
Preheat the oven to 350.
In the center of each slice of zucchini, lay some of this filling and roll it up.
Place in a 9×13 glass baking dish.
Pour the remaining sauce over the top, put the mozz on top, and cover with foil. Bake for 30 minutes.
Take the foil off and bake another 15 minutes.
I like these served with Mexican rice. Or plain. They’re good on their own too.