Updated July 26, 2024
Quick and easy chicken zucchini lasagna is a great alternative lasagna recipe, that uses sliced zucchini to replace pasta sheets.
Moreover, this recipe contains fewer carbohydrates, making this dish a great choice if you are looking for a low carb recipe.
Another reason to try this variation is that zucchini has high water content, which makes this lasagna recipe juicy.
Also, towards the end of this post, you will learn that there is one more surprise in this recipe.
Gluten Free Lasagna
As noted previously, this lasagna is healthier, compared to traditional, because zucchini replaces regular lasagna pasta leaves.
However, this recipe is definitely tasty and many of you, who will try this gluten free lasagna may find that this variation is even tastier than regular lasagna.
But we will go further to make this chicken zucchini lasagna even lighter.
Instead of using Bechamel sauce, we will resort to quick and easy, flour less Greek yogurt sauce.
So this is great gluten free, low carb lasagna recipe.
Zucchini For Everyday?
By the way, zucchini is recommended for everyday consumption, as it has many health benefits.
It is rich in nutritional value, especially when it’s in season!
It helps to loose weight and protects from infections and diseases.
We really like zucchini recipes and if you also like to use zucchini in your meals, you should definitely check out one of our popular seasonal zucchini breakfast recipes – Easy Zucchini Fritters.
Also, check our quick and low carb snack – Grilled Zucchini Roll Ups.
Zucchini consists 95% of water.
We didn’t mind when it released all the juice, covering chicken lasagna and making it very moist.
However, not everyone will like it that moist, and in some cases, it can become even watery.
Here’s what you can do about it:
| Pro Tip: Set aside zucchini slices sprinkled with salt for 10-20 mins to remove the excess liquid. |
Quick And Easy Chicken Zucchini Lasagna
Actually we wanted to have a lasagna for dinner, but I didn’t want to spend much time at the stove.
So this quick and easy recipe was a great idea and it was juicy and delicious too!
Also this homemade lasagna does not require a lot of ingredients to make, which is really nice. I used store-bought ground chicken, but you can mince it at home too.
Mandolin also helps a lot to prepare zucchini much faster, if you have one.
Secret Ingredient
Yes, there is a secret ingredient to add even more of a twist!
It is alternative lasagna after all, so why use tomato sauce, when you can try Plum Sauce instead?
Yes, homemade plum sauce can add a completely new taste and feel to this chicken zucchini lasagna.
Sometimes, it is nice to experiment in the kitchen.
In this case we blended in some Asian flavours to this no pasta lasagna.
Let’s admit, it may sound strange to replace regular tomato sauce with plum sauce for lasagna.
However, when we tasted finished dish, we were pleasantly surprised with the added spicy and tangy flavor of plum sauce.
This chicken zucchini lasagna has a lot of twists from the traditional version, but we hope that you and your family will like this healthy comfort food.
Storing Leftovers
If there is some chicken zucchini lasagna left after your family dinner, you can store it in the fridge for 2-3 days. Just make sure to place leftovers in the airtight containers.
For longer storage time you can freeze this recipe. When lasagna is completely cool you can place leftovers in the freezer bags or airtight containers. Frozen lasagna can be stored for up to 3 months.
In case with frozen chicken zucchini lasagna, when ready to eat, place it in the fridge for a few hours before reheating in the oven for about 30 mins.
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Chicken Zucchini Lasagna
- A pan
- chopping board and knife
- 800 g ground chicken
- 100 g cheese (light)
- 400 g zucchini 1 zucchini
- 80 g carrot 1 carrot
- 1 egg medium
- 125 g shallot 1 shallot
- 4 tbsp Greek yogurt
- 3 tbsp plum sauce or tomato sauce
- 1/2 cup water
- 1 tbsp olive oil for frying
- salt to taste
- pepper to taste
- Finely dice shallot, grate carrot.125 g shallot, 80 g carrot
- Fry shallot and carrot on the pan for few minutes with olive oil, add ground chicken and water (if needed). Cook on a low heat for 10 minutes, stirring.800 g ground chicken, 1 tbsp olive oil, 1/2 cup water
- Add plum sauce, cook 3 minutes more. Add salt and pepper to taste. Remove from heat.3 tbsp plum sauce, salt, pepper
- Preheat the oven to 200 C / 390 F.
- Thinly slice zucchini lengthwise. Place zucchini slices on the bottom of the baking tray, slightly cover one side with another.400 g zucchini
- Put about half of the cooked chicken on zucchini slices.
- In a separate bowl whisk egg, yogurt, a little bit of salt and pepper.1 egg, 4 tbsp Greek yogurt, salt, pepper
- Grease chicken layer with half of egg and yogurt mix.
- Repeat all 3 layers.
- Grate cheese on top and bake for about 30 minutes.100 g cheese
What a great recipe for garden zucchini!
Thanks, Tanya!
What a wonderful way to get more veggies into your family! Thanks for the tip about the water content.
You’re welcome! Veggies play an important role in our diet.
What a great way to make a classic healthier with zucchini without sacrificing flavor.
Thank you! You’re absolutely right!
Yum! My whole family gobbled this one up!
Happy to hear that!
this is such a great idea – love the use of zucchini instead of noodles!
Zucchini makes a healthier dinner, right?