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Chicken Zucchini Lasagna

Wilma & Flo recently cooked the winning recipe for the 2012 Mar-Jac Chicken Cook-Off in Maysville, GA.   Thin slices of microwaved zucchini take the place of lasagna noodles.  It was delicious, healthy and the entire Mar-Jac family enjoyed. We rounded out the meal with garlic bread sticks and Tiramisu.


4 medium zucchini

2 cups cooked chicken, cubed or diced

1 can petite diced tomato

2 garlic cloves

1 tbs. olive oil

2 tbs. fresh basil

1 1/2 cup Greek yogurt

1 cup grated parmesan

1 cup grated mozzeralla

1 egg


Par-boil zucchini for 3 to 5 minutes and then transfer to ice bath to cool. Slice lengthwise 1/4 inch thick. Set aside.

Heat olive oil in skillet, add fresh garlic, and maintain until it barely starts to turn brown.  Add a can of tomatoes and simmer on medium low for 10 minutes. Add fresh basil.

Mix yogurt, cheeses, and egg.

Put a little of the tomato mixture in a baking dish. Place sliced zucchini next as the first layer. Spoon yogurt mixture over the zucchini as layer two. The tomato sauce becomes the third layer.

Repeat layers until all ingredients are used.

Bake at 375 for 45 minutes.