Ingredients:
8 zucchini noodles
12 oz cooked, shredded chicken breast (about 3 cups)
1 ¾ cup zero-point tomato pasta sauce
1/2 cup fat-free shredded mozzarella
2 tablespoons fat-free Parmesan cheese
1 tablespoon low-fat bread crumbs (optional)
Dried parsley
Instructions:
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in the bottom of a 9×13 baking dish.
Lay one zucchini noodle on a flat surface. Top with ⅓ cup chicken, a thin layer of sauce, and a small amount of mozzarella. Sprinkle with parsley.
Repeat with remaining noodles, chicken, sauce, cheese, and parsley.
Roll up noodles tightly and place seam side down in the baking dish.
Pour remaining sauce over the rolled noodles and sprinkle with remaining mozzarella.
Bake for 30-35 minutes, or until heated through.
Sprinkle with Parmesan cheese and a light dusting of bread crumbs (if using).
Serve immediately.
Revised PointsPlus: Approximately 2-3 points per serving (depending on specific ingredients and portion sizes).
