Hello, people of Lowcarbunda! I bring you greetings and experimentation results!
Today on Facebook, I ran across a most delicious looking recipe for chicken alfredo lasagna. Not only did it look good, but it required no extra special ingredients. I could even just use my leftover baked chicken. Right up my alley! What wasn’t up my alley was the carb-y lasagna noodles, so I decided to give it a go with the handy dandy alternative: zucchini!
I had intended to get a little funky with it because, as T will tell you, I like to mix things up a bit. Unfortunately that part of the experimentation went all the way left. The good news, though, is I may have “accidented” upon a pretty tasty low carb pancake that doesn’t require cream cheese! Keep your fingers crossed for the kitchen testing to come.
Chicken Alfredo “Zuccagna”
1 medium zucchini, sliced length-wise
1 c alfredo sauce (I used Bertolli mushroom alfredo, yum!)
1 c cooked, shredded chicken (I pulsed mine in the Ninja)
Italian seasonings, to taste
Granulated garlic, to taste
Black pepper, to taste
6 slices provolone
Preheat oven to 350. Mix the italian seasonings, garlic and pepper into the shredded chicken. Spray bottom and sides of loaf pan with no stick. Lay half of the zucchini on the bottom. Top with 1/2 c of shredded chicken, followed by 1/2 c alfredo. Top with 3 slices of the provolone. Repeat the layers: zucchini, chicken, alfredo, provolone. Bake for 35-40 minutes. Let set for 5 minutes or so before serving, then enjoy!
Sorry, forgot to use the flash on the photo! I think this would be just as tasty with a tomato-based sauce but wouldn’t look as neat and orderly. Give the recipe a try and let us know what you think, or any changes you’d make. Thanks for reading and losing with us!