Delight in these vibrant courgette cannelloni, generously filled with tender chicken and a rich tomato sauce. A naturally gluten-free and wholesome twist on a classic, perfect for a satisfying and healthy meal.
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Thinly slice the courgettes lengthwise into strips using a mandoline or a sharp knife. Peel and finely chop the onion and mince the garlic. Dice the chicken breasts into small, even pieces. Grate the mozzarella.
Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the diced chicken to the pan and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Stir in the chopped tomatoes, oregano, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
Lay out the courgette strips on a clean surface. Place a spoonful of the chicken filling at one end of each courgette strip and carefully roll it up to form a cannelloni.
Arrange the courgette cannelloni in a single layer in a baking dish. Sprinkle the grated mozzarella evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the mozzarella is melted and golden brown and the courgettes are tender.
Carefully remove the baking dish from the oven. Let the cannelloni rest for a few minutes before serving.
For extra flavour, you can grill or griddle the courgette strips for a couple of minutes on each side before rolling to soften them slightly and add char marks.
If you prefer a creamier texture, you can add a tablespoon of cream cheese or a splash of milk to the chicken filling during the last few minutes of cooking.