Fancy up your Crockpot chicken and make dinner-for-two with these impressive stuffed zucchini rosettes. Valentine’s Day is just 2 days away.
It’s the day when love is in the air and couples everywhere enjoy a romantic dinner-for-two at a fancy restaurant.
Me, on the other hand, will be staying home cramming in some romance between kids’ carpool and a pile of laundry.
I’m totally cool with that though because the truth is, I really don’t need one day to celebrate my love for Bill. He’s my Valentine every day. Awwwwww.
I certainly don’t disapprove of the holiday, but when it doesn’t fall on a weekend, then in reality, it’s just business as usual around here.
Sure, we exchange cards, wear some red, and give the kids some chocolates, but a little PDA at a restaurant on a hectic weeknight is just not happening.So, in an attempt to embrace the chaos of a typical weekday evening with 3 kids on the 14th of February, I have an easy and delicious dinner solution to satisfy everyone in my family. My Crockpot Italian Chicken takes little effort to make and is ready to eat in shifts. Yes, shifts. Because for this holiday, the kids will eat it first. Plated over pasta or rice or even piled on a bun, they’re totally satisfied with this dinner.
Then, step aside kiddies, it’s time to set the mood for a special night-in. I’m taking this chicken to the next-level and turning it into something impressive. The tasty shredded chicken gets piled on thin ribbons of zucchini. A little mozzarella to top it off and then it’s rolled up into little rosettes and baked in small casserole dishes.
I’ll light some candles, turn over that laundry, pour some wine, heck, maybe I’ll even get out of my pajama pants and back into my jeans! It’s time for a beautifully presented dinner-for-two.
How could these baked zucchini rosettes not inspire the romantic in you?It’s the perfect amount for a dinner date. Besides, a homemade meal like this is the real way to my Valentine’s heart. Check out my Seriously Simple Salsa Chicken in the Crockpot for another versatile dish the whole family enjoys.
Are you cooking a special dinner for Valentine’s Day?
Fancy up your Crockpot chicken and make dinner-for-two with these impressive stuffed zucchini rosettes.
- 2 lbs boneless, skinless chicken breasts
- 15 ounce can petite diced tomatoes drained
- 1 cup Italian dressing
- 3 tbsp tomato paste
- 2 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- fresh ground pepper to your liking
- 2-3 zucchinis sliced into vertical pieces using a mandolin or peeler
- shredded mozzarella cheese
- basil cut into ribbons for garnish
Place the chicken breasts in the bottom of a slow cooker. Pour the tomatoes over the top.
In a small bowl, combine the dressing, tomato paste, sugar, salt, and red pepper. Whisk until well combined.
Pour over the chicken. Top with desired amount of ground pepper and cover.
Cook on low for 6 hours or high for 4 hours. When done, shred the chicken with 2 forks, stir, and set to warm.
Preheat oven to 400 degrees.
Lay the zucchini slices out on a flat surface. (I use a piece of parchment paper for easy clean-up.)
In an individual casserole dish, spread a spoonful of chicken on the bottom.
Top each zucchini slice with a spoonful of chicken from the crockpot. Top the chicken with a sprinkling of shredded mozzarella.
Carefully, roll up the zucchini and place on end into your casserole dish. Continue squeezing in the rolls until packed tight.
Bake covered in foil for 25-30 minutes. Remove foil and bake for additional 5-8 minutes until the cheese is melted and the ends are starting to brown.
Carefully remove from the oven. Sprinkle with basil ribbons and serve immediately.
The zucchini rosettes can be served in a large casserole dish and then spooned on a plate. Cooking times may need adjusted.
The Crockpot Italian Chicken is so versatile and you'll have plenty of leftovers. It can be enjoyed over pasta or piled on a bun for a sandwich.