Chicken Alfredo Zucchini Lasagna
This Chicken Alfredo Zucchini Lasagna is a creamy, low-carb twist on a classic favorite. Layers of tender zucchini, juicy chicken, and rich Alfredo sauce make this a satisfying and guilt-free dinner option.
Ingredients
Main Ingredients
- 3 medium zucchini sliced lengthwise into thin strips
- 2 cups cooked chicken breast shredded
- 2 cups Alfredo sauce store-bought or homemade
- 2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- to taste salt and pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice zucchini lengthwise into thin strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.
- In a mixing bowl, combine shredded chicken, 1 cup Alfredo sauce, Italian seasoning, garlic powder, salt, and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Layer zucchini slices over the sauce, slightly overlapping. Top with half of the chicken mixture, followed by mozzarella cheese.
- Repeat the layers: zucchini, chicken mixture, mozzarella. Finish with a final zucchini layer, remaining Alfredo sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
For a richer flavor, use homemade Alfredo sauce. To avoid a watery lasagna, salt the zucchini slices and pat dry before layering.
Nutrition Information
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 580mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Net Carbs: 8g
- Total Sugars: 6g
- Added Sugars: 0g
- Protein: 28g
- Vitamin A: 15% DV
- Vitamin C: 25% DV