Oven-Baked Zucchini Chicken Bundles Directions:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Arrange the zucchini ribbons in overlapping layers inside 8 lightly coated, oven-safe 8-ounce ramekins, allowing the ends to hang over the sides.
Whisk the eggs, Greek yogurt, salt, and black pepper together until smooth.
Add the chicken and mozzarella, then stir until evenly combined.
Divide the chicken mixture evenly among the zucchini-lined ramekins.
Place one onion ring and one tomato slice over each portion, then sprinkle with Parmesan.
Fold the overhanging zucchini ribbons over the filling to form sealed bundles.
Carefully invert the ramekins onto the prepared baking sheet and lift them away.
Bake for 30–35 minutes, until the zucchini is lightly browned and the chicken reaches 165°F in the center.
Let the bundles rest for 5 minutes before serving.
Finish with fresh rosemary sprigs and cherry tomatoes for presentation, if desired.
WW Points Calculation
Zucchini, 6 medium: 0.00 points
Boneless skinless chicken breast, 1 1/2 pounds: 0.00 points
Eggs, 4 large: 0.00 points
Nonfat plain Greek yogurt, 1/2 cup plus 1 tablespoon: 0.00 points
Reduced-fat mozzarella cheese, 1 cup: 10.00 points
Yellow onion, 1 medium: 0.00 points
Tomato, 1 large: 0.00 points
Parmesan cheese, 2/3 cup: 8.00 points
Salt and black pepper: 0.00 points
Points Information
Total Points: 18.00 points
Servings: 8 servings / 1 zucchini chicken bundle
Points per serving: 2.25 points
Nutrition Information
Calories: 255
Protein: 31 g
Carbohydrates: 9 g
Fat: 10 g
Fiber: 2 g
Sugar: 5 g
Sodium: 430 mg
I'm waiting for your comments! Enjoy!
