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Delicious Chicken Alfredo Zucchini Lasagna topped with creamy sauce and cheese.

Chicken Alfredo Zucchini Lasagna

A deliciously rich and comforting dish that uses zucchini instead of noodles for a low-carb twist on traditional lasagna.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Low Carb
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium zucchinis Sliced lengthwise
  • 2 cups cooked chicken, shredded Use warm cooked chicken
  • 2 cups Alfredo sauce
  • 1 cup shredded mozzarella cheese For layering
  • 1/2 cup grated Parmesan cheese For topping
Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Slice the zucchinis lengthwise into thin strips.
Assembling the Lasagna
  1. In a baking dish, layer the zucchini strips, followed by a layer of shredded chicken, a layer of Alfredo sauce, and a layer of mozzarella cheese.
  2. Repeat the layers until all ingredients are used, finishing with a layer of Alfredo sauce and mozzarella cheese on top.
  3. Sprinkle Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper over the top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
  3. Let cool for a few minutes before serving.

Notes

Slice zucchinis thin and even for better cooking. Pat zucchini strips dry to reduce extra water. Cover with foil for the first baking phase to keep the dish moist, then remove the foil for browning. Adjust salt and pepper to taste before baking.