Rotisserie Chicken Zucchini Roll Ups

For this is why the gospel was preached even to those who are dead, that though judged in the flesh the way people are, they might live in the spirit the way God does. - 1 Peter 4:6

4 long large Zucchini, using a vegetable wide mouth hand held peeler, cut into wide strips resembling a lasagna noodle

Filling

1 beaten egg

2 c chopped rotisserie chicken
1 diced shallot

1 full fat tub of ricotta 15 or 16 oz

1/2 c Italian cheese blend for filling plus extra for topping, I used Belgioioso 4 cheese blend 

2 T roasted garlic
1 T each fresh rosemary, oregano, chopped

Smoked salt and cracked Malabar black pepper, to taste

Topping

Fresh mozzarella slices

1/2 c 4 cheese blend

1/4 c Fresh basil, that you chiffonade (roll leaves and slice giving you a ribbon appearance)

Jar of Marinara, you will have left over sauce

I had filling left over which I used in another dish.

In a 13x9 pan, spread a little marinara.

This prevents sticking.

Lay 2 slices of Zucchini, overlapping, in 2 directions giving you a shape resembling a cross.

Put a teaspoon of filling in the middle.

Fold over sides to make a little bundle.

Place seam side under.

Fill pan with bundles.

Spoon more marinara over tops, cover with a slice of mozzarella and sprinkle with a little 4 cheese mixture.

Bake preheated 375 degree oven for 30 minutes, then under broiler just to slightly brown.

Based on:

https://www.delish.com/cooking/recipe-ideas/recipes/a48392/zucchini-ravioli-recipe/