Hey there, food lovers! Ever craved lasagna but wanted a healthier, low-carb twist? Well, you're in for a treat! My Chicken Pesto Zucchini Lasagna is the answer to your cravings. It's packed with flavor, loaded with veggies, and skips the heavy pasta sheets. One time, I tried making a version of this with eggplant, and let's just say...it didn't go over so well with the kids. But this zucchini version? Gone in minutes! Think layers of tender zucchini, savory chicken, creamy ricotta, and fragrant pesto, all baked to golden perfection. It’s the perfect dish for a cozy family dinner or a potluck with friends. Plus, it’s so much lighter than traditional lasagna, you won’t feel guilty going back for seconds (or thirds!). What does this mean for you? Guilt-free indulgence!
What's more, this recipe is super versatile. Don't have chicken? Ground turkey or sausage works great too! Vegetarian? Tofu or extra veggies will do the trick. And if you’re feeling adventurous, throw in some sun-dried tomatoes or artichoke hearts. The possibilities are endless! When I first started making this dish, I was intimidated by the layering process. But honestly, it's as simple as layering a cake. And the results are totally worth it. Imagine the aroma of fresh basil and melted cheese wafting through your kitchen. Pure bliss. I know what you might be thinking, is it difficult to make? Not at all!
Required Equipments
- Baking Dish (9x13 inch)
- Large Skillet
- Mixing Bowls
- Cheese Grater
- Mandoline Slicer or Sharp Knife
Chicken Pesto Zucchini Lasagna: Low Carb Indulgence: Frequently Asked Questions
Chicken Pesto Zucchini Lasagna: Low Carb Indulgence
Indulge in a healthy, low-carb Chicken Pesto Zucchini Lasagna featuring layers of zucchini, savory chicken, creamy ricotta, and fragrant pesto. This guilt-free dish is perfect for a cozy family dinner and offers a lighter, veggie-packed alternative to traditional lasagna.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Get that oven ready; we're about to make some magic happen!
- Prepare the zucchini: Wash the zucchini and trim off the ends. Using a mandoline slicer or a very sharp knife, slice the zucchini lengthwise into thin, even slices, about 1/8 inch thick. Place the zucchini slices in a colander, sprinkle with salt, and let them sit for about 20-30 minutes to draw out excess moisture. This is crucial! I once skipped this, and it was a watery mess. After 20-30 minutes, pat the zucchini slices dry with paper towels. We're trying to avoid soggy lasagna here folks!
- Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and Italian seasoning to taste. Set aside.
- Prepare the ricotta mixture: In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, minced garlic, chopped basil, salt, and pepper. Mix well until everything is nicely combined. This is where the magic truly begins.
- Assemble the lasagna: Spread a thin layer of pesto sauce on the bottom of the baking dish. Arrange a layer of zucchini slices over the pesto, overlapping slightly. Spread half of the ricotta mixture over the zucchini layer. Sprinkle half of the cooked chicken over the ricotta. Top with a layer of mozzarella cheese slices. Repeat layers: zucchini slices, pesto, remaining ricotta mixture, remaining chicken, and mozzarella cheese. Finish with a final layer of zucchini slices, spread a thin layer of pesto on top, and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The cheese should be lookin' beautiful at this point.
- Let it rest: Remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. Trust me, patience is a virtue here!
📝 Notes
- For a richer flavor, use whole milk ricotta cheese.
- Add a layer of sliced mushrooms for extra veggies.
- If you don't have fresh basil, you can use 1 teaspoon of dried basil.
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 22g
Carbohydrates: 15g
Fiber: 4g
Calcium: 300mg
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