Keto Chicken Zucchini Lasagna

Created by

Gretchen

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(2)

Notes

Read our recipe notes below (0)

Meal prep just got really easy with this mouthwatering chicken zucchini lasagna. Add it to the weekly routine and you’ll have dinner plus leftovers for the lunchbox. We’ve cut down on carbs by removing the pasta and replacing with super thin zucchini slices. You’ll never miss the fact that there’s no pasta inside this, but just in case, you can always add one layer of lasagna pieces to have that pasta experience. We love to batch out a second lasagna at the same time and keep it in the fridge for the weekend. Just bake per instructions when you need it.

Ingredients

Yield: 8-10 servings

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Directions

Step 1

If you’re using a whole roasted chicken, remove the bones, then shredded the meat on a cutting board. Use two knives to go about shredding the meat.

Step 2

Preheat oven to 400℉. Use a mandoline to shave zucchini* thin. Alternatively, you can cut zucchini into thin pieces with a knife, but a mandolin will get a thinner cut, is much quicker, and the end product is so much more mouthwatering then if you have thick pieces of zucchini.

*if you have grown extra large zucchini, this is a fabulous way to use them. Shave into large circles with the mandolin. If you have smaller zucchinis, you can shave in longer strips, as opposed to small circles.

Step 3

Compile the lasagna. Use a large casserole dish and spread some tomato sauce across the bottom. Layer the zucchini slices across the bottom, then a bunch of shredded chicken*, cheese, and parsley. Start the next layer with 3 pieces of dried lasagna pieces (if you’re using these), then proceed in the same order with the second layer: tomato sauce, zucchini, chicken, cheese, parley. The 3rd layer will have zucchini, tomato sauce, and finish with shredded cheese.

*add the bulk of the chicken in the first layer and add less in the second layer.

Step 4

Cover with unbleached parchment paper or a silicone baking sheet (so as to avoid aluminum foil) and place in the preheat 400℉ oven. Bake for 45 minutes and then removed the paper or silicone baking sheet and bake another 15 minutes to allow the top to crisp up. Remove from oven and allow to cool for 5-7 minutes before cutting into. Serve immediately.

Tip #1

Thin zucchini slices are the key to creating a satiating, mouthwatering zucchini lasagna. When the slices are too thick, you may feel like you’re biting into a zucchini, but when they’re perfectly thin, the layers melt perfectly into each other.

Tip #2

If you’re looking for keto-friendly, gluten free, and low carb meal ideas, this chicken zucchini lasagna is a great option to add to your routine. You can also try this keto zucchini lasagna which is made with beef.