1 medium zucchini or Mexican zucchini, sliced into 12 thin lengthwise slices (about 12 oz)
1½ chicken breast, boneless, skinless
1/3 c. ricotta cheese
1 c. shredded mozzarella cheese
3/4 c. shredded Parmesan cheese
3/4 c. Lucini low-carb spaghetti sauce (or other low-carb sauce)
VARIATION: Use thin slices pounded turkey or beef instead of chicken.
DIRECTIONS: Cover a baking sheet with foil. Preheat oven to 350º. Slice chicken into 12 thin, long, lateral slices. Pound with the flat side of a meat tenderizer. Set aside. Slice zucchini lengthwise into 12 thin slices. I used a knife to do this, but if you have a mandolin or tool that will do it, go for it. You want 12 slices total. Place slices on the pan and avoid them touching. Lay a strip of the pounded chicken on top of each. With the back of a teaspoon, spread 1 tsp. ricotta down each chicken strip. Dot each strip with 1 T. of the sauce. Sprinkle 1 T. mozzarella shreds on next. Finally sprinkle each with 1 T. of the Parmesan shreds. Lay a sheet of foil loosely over the top to avoid cheese over-browning while cooking. Bake for about 30 minutes. Remove and ever so slightly slightly tilt pan over sink to allow any water bleeding out to drain off the pan. Replace in the oven and bake 15 more minutes. Serve at once with your favorite salad or green veggie.
130 calories 6.78 g fat 2.92 g carbs, 0.65 g fiber, 2.27 g NET CARBS 13.9 g protein 315 mg sodium