Ingredients:

  • 3 large zucchinis, sliced lengthwise into 1/4 inch planks (approx. 2 lbs / 900g)
  • 1 tsp (5g) salt
  • 1 tbsp (14g) olive oil
  • 3 cups (450g) cooked shredded chicken breast
  • 15 oz (425g) ricotta cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Lay zucchini slices on paper towels and sprinkle with salt. Let sit for 10 minutes, then pat dry firmly. For a faster, firmer result, quickly sear the planks in a skillet with olive oil for 1 minute per side until just softened.
  2. In a large bowl, combine the ricotta, beaten egg, minced garlic, parsley, salt, and pepper. Fold in the shredded chicken until the meat is evenly coated in the cheese mixture.
  3. Spread a thin layer of heavy cream on the bottom of the baking dish. Arrange a layer of zucchini planks to cover the base. Spread half of the chicken-ricotta mixture over the zucchini, followed by a sprinkle of mozzarella and Parmesan.
  4. Repeat the layers: zucchini, remaining chicken mixture, and another layer of zucchini.
  5. Pour the remaining heavy cream over the top layer and cover with the remaining mozzarella and Parmesan.
  6. Bake at 375°F (190°C) for 30–35 minutes until the cheese is bubbly and the edges are mahogany-colored.
  7. Let rest for 10 minutes before slicing.