When June rolls around and we're overloaded with the bounty of summer produce (aka too much squash and zucchini), this recipe is a great way to put it to use. It starts with canned roasted tomatillo sauce that gets zhushed up with fresh cilantro, cream, jalapeño and onion. Next, make strips of zucchini using a mandoline and lightly sear in a pan to remove excess water. Finally, you're ready to roll! Mix the chicken with the sauce and cheese and carefully roll into little pouches, place them in our large Ceramic Bakeware, top with more cheese, and bake. Top the whole thing with avocado, fresh cilantro, and diced red onion. Beautiful, dirty healthy, and delicious—this dish will be a showstopper at your next BBQ!
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