Pesto Chicken Zucchini Lasagna

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What You’ll Need:

  • 1 lb boneless skinless chicken breast

  • 2 medium zucchini

  • 2 cups basil pesto

  • 2 cups mozzarella cheese

How To:

  1. Cook your chicken - i prefer to poach mine in salted boiling water, then shred! You could also use rotisserie chicken and shred that, to save time!

  2. Preheat your oven to 375ºF

  3. Slice the zucchini with a mandolin into very thin, “flat noodle like” slices

  4. in a bowl, mix the pesto and the shredded chicken

  5. Grease a baking dish and start layering! Start with the zucchini slices, then the pesto chicken, then the cheese and repeat until you have used all the ingredients or until your baking dish is full. End with a layer of cheese.

  6. Bake for 30 - 35 minutes

  7. Top with fresh basil if you have it, and serve!

Makayla Smucker