Creamy Zucchini Chicken And Leek Rolls

Creamy Zucchini Chicken And Leek Rolls
The perfect summer comfort food

Celebrate the season with this delicious recipe for Creamy Zucchini Chicken and Leek Rolls.

Cook zucchini slices until softened, and fill with creamy chicken mince, mushroom and leeks and roll them up.

Place rolls on ready-made tomato pasta sauce, drizzle remaining cheese sauce, sprinkle with extra cheese and bake.

Creamy Zucchini Chicken And Leek Rolls Recipe

Serves 4


6 large zucchini (1.2kg)

400g ready-made tomato pasta sauce

1/4 cup grated tasty cheese

3 tbsp grated parmesan

Flat-leaf parsley leaves, to garnish

Tossed salad, to serve

Cheese Sauce

50g butter

2 tbsp plain flour

2 cups milk

1/4 cup grated tasty cheese

Chicken, Mushroom and Leek Filling

40g butter

2 garlic cloves, chopped

1 leek, sliced

100g button mushrooms, sliced

500g chicken mince


Trim ends from zucchini, then cut lengthways into 4mm-thick slices (you will need 24 nice slices). Bring a large saucepan of water to the boil. Cook zucchini slices for 1 minute or until softened. Drain into colander, rinse with cold water, drain well.

To make cheese sauce, melt butter in a saucepan over a medium heat. Add flour, whisking to incorporate, then gradually add milk. Cook for 3-4 minutes or until sauce begins to bubble and thickens. Add tasty cheese then set aside.

To make filling, melt butter in a medium frying pan over a medium heat. Cook garlic and leek for 2 minutes or until softened. Add mushrooms and cook for a further 3 minutes or until browned. Add mince and cook, breaking up clumps with a wooden spoon, for 4-5 minutes. Stir through 3/4 cup of the cheese sauce. Season with sea salt flakes and freshly ground black pepper.

Preheat oven to 180°C conventional. For each roll, lay out 3 zucchini slices, overlapping slightly. Spoon on approx. 1/cup of the filling and roll up. Continue with remaining zucchini and filling. Pour pasta sauce into an ovenproof dish large enough to fit all rolls in a single layer (approx. 30 x 25cm). Place rolls in a single layer over sauce. Drizzle remaining cheese sauce over the top, sprinkle with tasty cheese and parmesan. Bake for 20-25 minutes or until golden brown and bubbly. Garnish with parsley and serve with tossed salad.


Rolls can be made in advance, just cover and place in fridge. Uncover and cook as per recipe. Alternatively, make sauces ahead of time and assemble rolls on the day.


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