These miniature lasagna delights were so good when I created them some years back, I remembered them this week and am having them for dinner tonight. They fit OK into my Chronic Kidney Diet (provided I haven’t overeaten phosphorus, potassium or sodium in the first two meals of the day). Dinner doesn’t get any easier, folks, and you know I’m all about easy in the kitchen! These are in the oven in just minutes and ready to eat in around 30-45 min baking.  They taste very much like chicken parmesan to me!  You could use thinly sliced beef pounded tender with a meat mallet for this recipe instead of the chicken for more of a lasagna flavor.  These are suitable for all phases of Atkins, Keto diets, and Primal folks who eat a little cheese on occasion.

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NGREDIENTS:  

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 or Rao low-carb spaghetti sauce (or other low-carb sauce)

VARIATION:   Use thin slices pounded turkey or beef instead of chicken. I imagine lightly broiled shrimp would be a possibility for this dish as well. Remember to recalculate nutritional info for those changes.

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 mallet or cleaver. 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 a salad or a fresh green vegetable.

NUTRITIONAL INFO:   Makes 12 Lasagna Strips, each contains:  (We found 3 filled us up)

130 cals, 6.78g fat, 2.92g carbs, 0.65g fiber, 2.27g NET CARBS, 13.9g protein, 315 mg sodium