Chicken Rollatini Stuffed with Zucchini

NOTE:  This is not corn/dairy free as is.  Cheese has cultures which could include corn.  I am working on a different recipe.

This was amazing!  Even the toddler loved it.  I probably have the only toddler I've ever known who prefers the green veggies.  She picks the spinach out of lasagna and she went crazy over the pieces of chicken with zucchini on them.

Ingredients:
olive oil
4 cloves garlic, minced (garlic powder is good in this too if you don't have fresh)
1 medium sized zucchini (shredded)
¼ cup Parmesan or Romano cheese
2 Tbsp. Parmesan or Romano cheese
3 oz. part skim shredded mozzarella (again, I didn't measure)
salt and pepper
4 chicken breasts (I only made 3 and really stuffed the chicken)
½ cup Italian Breadcrumbs (You can use my homemade version HERE)
Juice of 1 lemon
olive oil spray

Directions:
Preheat oven to 450°F.  Lightly spray a baking dish with the olive oil spray.  In a large skillet, pour in enough olive oil to lightly cover the bottom of the pan for sauteing.  When the oil is hot, add garlic.  When the garlic turns golden add in zucchini, ¼ cup Parmesan or Romano, salt and pepper. Saute for 3-4 minutes.  While the zucchini mixture is cooking, pound the chicken breasts down to ¼-½ inch thick.  Salt and pepper both sides of the chicken.  Take the zucchini mixture off of the heat.  Add in the mozzarella cheese.  In a bowl, mix the breadcrumbs with the rest of the parmesan or romano cheese.  Put the breadcrumbs aside for now.  Spread the zucchini mixture over the chicken breasts and roll up.  Place the chicken roll seam side down on the baking dish.  Bake the chicken rolls for 20 minutes.  Take the chicken out and drizzle with olive oil.  Then sprinkle breadcrumbs over the top.  Bake for 5-10 more minutes.  Serve immediately.