Ingredients
4 boneless, skinless chicken breasts
1 cup freshly grated ricotta (or store-bought low-moisture)
1/2 cup basil pesto (homemade or store-bought)
2 large zucchinis
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon fresh basil, chopped
Salt and freshly ground black pepper
1 teaspoon dried oregano (optional)
Non-stick cooking spray or olive oil for greasing
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish
Thinly slice zucchini into ribbons (use a mandoline for even thickness)
Season chicken breasts with salt, pepper, and oregano
Arrange half the zucchini ribbons in the baking dish
Spread half the ricotta evenly over zucchini
Spoon half the pesto over ricotta
Place chicken breasts on top
Add remaining zucchini ribbons, ricotta, pesto, and garlic
Drizzle with olive oil
Sprinkle Parmesan and basil on top
Bake 25-30 minutes until chicken reaches 165°F (75°C) and zucchini is tender
Let cool slightly before serving
Notes
Zucchini roasts best when sliced thinly and evenly
For extra moisture, add a splash of water or chicken stock to the ricotta layer
Substitute Parmesan with nutritional yeast for a dairy-free version
Store leftovers in an airtight container for up to 3 days
Best when served warm but can also be enjoyed at room temperature
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg