Ingredients
3 large zucchinis, spiralized into noodles
2 cups shredded cooked chicken
1 cup ricotta cheese
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
Zest and juice of 1 lemon
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix zucchini noodles with 1 tbsp olive oil and a pinch of salt
Spread half the noodles in a 9×13-inch baking dish
Top with shredded chicken, garlic, oregano, basil, and lemon zest
Combine ricotta, mozzarella, Parmesan, lemon juice, and pepper in a bowl
Spread ricotta mixture over chicken layer
Add remaining zucchini noodles and drizzle with olive oil
Top with a final layer of ricotta mix and mozzarella
Bake 30-35 minutes until bubbly and golden
Notes
Zucchini noodles can be prepped in advance and stored in a colander to drain excess moisture
Substitute fresh herbs for dried if preferred
Store leftovers in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Italian-American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg