The only difference between this and regular lasagna is that zucchini are veryyyyyyyyy moist vegetables so after slicing them you have to either grill them on both sides or salt them to get out that excess moisture. After that you use them just like lasagna noodles. I usually use chicken sausage or ground turkey or no meat at all I'm my lasagna and have all kinds of veggies but I had a carnivore to please and two chicken breasts on hand so I figured why not try something new.
First thing I did was cut 1/4" slices lengthwise. I laid them out on paper towels and salted them them. I let them sit for 15 mins, wiped the moisture that was drawn out, flipped them and did the same for the other side.
While that was going on I cooked 2 chicken breasts and also began sautéing my peppers, onions and garlic. Once my chicken was cooked I shredded it and added it to my onion mix. Seasoned it with salt, pepper, crushed red peppers, garlic powder, parsley, basil and oregano. I then added the sauce and let it simmer for 5 minutes.
Put a little sauce in the bottom of the baking dish then begin layering zucchini, meat and cheese.
We're heading out of town so I wanted to use up the stuff we had in the fridge and luckily that included fresh mozzarella.
Since I won't be here for dinner time I wrapped it in foil with instructions and put it in the fridge for my love.
Hopefully I can get a decent picture of it before he destroys it. Happy, healthy eating.
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