Stuffed Zucchini Rolls

Finely chop the chicken (or mince it), sprinkle with spices, and sauté in olive oil. Once cooked, add the cream, parsley, grated garlic, bring to a boil, and remove from heat.

Wash the zucchini thoroughly and cut into thin slices. The easiest way is to cut it in half lengthwise, then slice it with a vegetable peeler.

Fill the zucchini slices with the chicken ragout and arrange the resulting rolls upright in a baking dish, leaving a palm-sized space in the middle, where I place larger pieces of tomato.