Back when I first published this recipe, it was a “mea culpa” for taking so long to publish my cookbook full of delicious zoodle recipes. Well, I’m happy to tell you that the wait is OVER! Oodles of Zoodles: Your Jumpstart Guide to Zucchini Noodles is now available. Click the button below to learn more about it – after you check out this fabulously yummy sample recipe!
Anyhoo. You all have seen Zoodle Lasagna, right? It’s the low-carb darling dish. Mostly because it gives you everything you want out of lasagna without really sacrificing anything. Yeah, it doesn’t have noodles but so what? Noodles technically don’t even taste like anything! The star of any good lasagna is the meat sauce and the ricotta and the cheese. Everybody knows that.
The first time I made this recipe was on a day when I just didn’t feel like making a whole lasagna. The kids were off somewhere and I was having a veg-out day. I should also mention this was right before I got thrown into the tornado that is called the final-final weeks of graduate school. So I needed the respite.
And anyway, I’d bought these super-thin cut chicken breasts and I had to do something with them. Do you guys ever get meat panic? That’s when you buy meat intending to cook it right away so you stick it in the fridge and then three days later you are panicked that if you don’t eat it RIGHT NOW everyone in your house is going to get scurvy? (By the way, scurvy is my catch-all term for any really bad ailment.) Well I had meat panic so I really needed to cook this chicken but I wanted lasagna but I didn’t feel like making an entire lasagna so…
This was a compromise of sorts.
Now I’m not new to rolling up some chicken. No, no! My regular and Alfredo chicken roulades are favorites amongst the two not-picky eaters in my household. So when I started thinking about this chicken I had to use and how I wanted lasagna, I decided to play with my food. This is the result!
A few notes:
- If you don’t have thin sliced chicken breasts at your local grocery store, you can pound regular chicken breasts until they are about 1/4 inch in thickness. If you do that, cut them in half length-wise because if you don’t you’ll end up with a HUGE roll-up!
- The amount of zucchini to use depends on who you are feeding. When doing zoodles I usually say it takes one zucchini (of about 8 inches in length) for every non-op you are feeding. If you are making it just for yourself, start with one zucchini of that size and it will probably make between 4-6 portions for you!