Ingredients
12 medium zucchini, spiralized
1½ lbs boneless skinless chicken breasts, shredded
1 cup mozzarella, shredded
½ cup parmesan, grated
½ cup heavy cream
¼ cup butter
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp flour
1 tsp salt
½ tsp black pepper
1 tbsp fresh lemon juice
6 no-boil lasagna sheets or parchment paper
1 cup sliced green onion (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Pat zucchini noodles dry and set aside.
Sauté onion and garlic in butter until translucent. Add flour and stir for 1 minute.
Gradually whisk in heavy cream, parmesan, salt, pepper, and lemon juice. Cook until thickened.
Layer zucchini noodles in a 9×13-inch dish. Spread half the chicken, mozzarella, and white sauce. Repeat layers. Top with remaining sauce and cheese.
Bake for 25–30 minutes until golden and bubbly. Let cool slightly before serving.
Notes
Salt zucchini noodles for 10 minutes, then pat dry to remove excess moisture.
Use parchment paper between layers if zucchini tends to stick.
Store leftovers refrigerated for up to 3 days.
For a crustier top, broil for 2–3 minutes after baking.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired keto
- Diet: Keto
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 20g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg