Chicken Zucchini Lasagna Bake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 299.2
- Total Fat: 18.8 g
- Cholesterol: 75.8 mg
- Sodium: 523.8 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.2 g
- Protein: 25.4 g
View full nutritional breakdown of Chicken Zucchini Lasagna Bake calories by ingredient
Introduction
Low Carb - High Protein Low Carb - High ProteinNumber of Servings: 9
Ingredients
-
1 medium Zucchini, baby
15 ounces Chicken Breast (cooked), no skin, roasted
30 leaves Basil
3 clove Garlic
.75 cup Parmesan Cheese, grated
.125 cup Olive Oil
18 serving Galbani Mozzarella Fresca (1 oz, 28 g) (by TYLFAMILY)
5 cup Marketside Broccoli Slaw
1 serving Lemon, fresh squeezed, juice of one whole lemon
.5 tsp Salt
.125 tsp Pepper, black
Directions
1) Roast or boil chicken.
2) Shred chicken in food processor, then place in mixing bowl
3) Add the fresh basil, diced garlic, lemon zest, and Parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds.
4) Add half of the fresh lemon juice and 1/8 cup olive oil. Process until the mixture is evenly combined. Taste and add more lemon juice based on your personal preference. Add more olive oil if you would like the pesto to be thinner. Process again until just combined.
5) Add the salt and pepper. Process, taste, and add more if desired.
6) Sautee broccoli slaw
7) Slice zucchini with a mandoline slicer to make lasagna noodle.
8) Oil an 8x8x2 baking pan.
9) Layer zucchini on the bottom
10) spread a light amount of pesto on the zucchini
11) top with chicken
12) top chicken with sauteed broccoli slaw
13) place fresh mozzarella slices on broccoli slaw
14) repeat starting with layering the zucchini until the pan is full.
15) bake for 40 minutes
Serving Size: Makes 9 - 2.5 inch squares
Number of Servings: 9
Recipe submitted by SparkPeople user KIKERS41.
2) Shred chicken in food processor, then place in mixing bowl
3) Add the fresh basil, diced garlic, lemon zest, and Parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds.
4) Add half of the fresh lemon juice and 1/8 cup olive oil. Process until the mixture is evenly combined. Taste and add more lemon juice based on your personal preference. Add more olive oil if you would like the pesto to be thinner. Process again until just combined.
5) Add the salt and pepper. Process, taste, and add more if desired.
6) Sautee broccoli slaw
7) Slice zucchini with a mandoline slicer to make lasagna noodle.
8) Oil an 8x8x2 baking pan.
9) Layer zucchini on the bottom
10) spread a light amount of pesto on the zucchini
11) top with chicken
12) top chicken with sauteed broccoli slaw
13) place fresh mozzarella slices on broccoli slaw
14) repeat starting with layering the zucchini until the pan is full.
15) bake for 40 minutes
Serving Size: Makes 9 - 2.5 inch squares
Number of Servings: 9
Recipe submitted by SparkPeople user KIKERS41.