Keto zucchini roll-ups with chicken and herb butter

Ingredients

Zucchini roll-ups

• 1½ lbs zucchini
• ½ tsp salt
• 3 oz. butter
• 6 oz. mushrooms, finely chopped
• 6 oz. (¾ cup) cream cheese
• 1½ cups (6 oz.) shredded cheese, shredded
• 1 (5 oz.) green bell pepper, finely chopped
• 2 oz. air-dried chorizo, finely chopped
• 1 egg
• 1 tsp onion powder
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp pepper

Chicken

• 4 (2 lbs) chicken breasts, bone-in with skin
• salt and pepper
• 1 oz. butter, for frying

Herb butter

• 4 oz. butter, at room temperature
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• ½ tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the zucchini lengthwise into half-inch slices and place them on a baking sheet lined with parchment paper. Season with salt and let sit for ten minutes. Dry off the liquid with a paper towel.
3. Bake in the oven for 20 minutes ur until the zucchini is soft. Remove from the oven and let cool on a rack. Dry off some more liquid if needed.
4. Heat up a large frying pan with butter fry the mushrooms until browned. Let cool.
5. Add all other ingredients, except for a third of the shredded cheese, to a bowl. Add mushrooms and mix well.
6. Place a generous amount of cheese batter on top of each zucchini slice. Roll up and place the roll-ups seam down in a baking dish. Sprinkle the rest of the cheese on top.
7. Increase the temperature to 400°F (200°C). Bake for 20 minutes or until the cheese has got some color

Chicken (or get rotisserie chicken from store)

1. In the meantime, season your chicken and fry in butter over medium heat until golden on the outside and completely cooked through.

Herb butter

1. Mix all the ingredients thoroughly in a small bowl. Serve together with the chicken roll-ups.