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Preheat your oven to 375°F (190°C).

Slice the zucchini into 1/4-inch thick quarter-moon shapes. Place the sliced zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss gently to coat. Let the zucchini sit for 15 minutes to draw out excess moisture. This will help prevent the bake from becoming watery.

While the zucchini is resting, heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.

Add the ground chicken to the skillet with the vegetables. Break up the chicken with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.

Stir in the paprika, Italian seasoning, garlic powder, and black pepper. Cook for 1 minute until fragrant. Add the can of diced tomatoes (undrained) and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Gently pat the salted zucchini dry with paper towels to remove the released moisture.

Begin layering the ingredients in four individual oven-safe bowls or a single 8x8 inch baking dish. Start with a layer of the dried zucchini on the bottom. Top with a layer of the cooked chicken mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.

Add another layer of zucchini, followed by another layer of the chicken mixture. Top with the remaining shredded mozzarella cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender. If desired, you can broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese.

Remove from the oven. Sprinkle with grated Parmesan cheese, chopped green onions, and red pepper flakes before serving.


Preheat your oven to 375°F (190°C).

Slice the zucchini into 1/4-inch thick quarter-moon shapes. Place the sliced zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss gently to coat. Let the zucchini sit for 15 minutes to draw out excess moisture. This will help prevent the bake from becoming watery.

While the zucchini is resting, heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.

Add the ground chicken to the skillet with the vegetables. Break up the chicken with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.

Stir in the paprika, Italian seasoning, garlic powder, and black pepper. Cook for 1 minute until fragrant. Add the can of diced tomatoes (undrained) and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Gently pat the salted zucchini dry with paper towels to remove the released moisture.

Begin layering the ingredients in four individual oven-safe bowls or a single 8x8 inch baking dish. Start with a layer of the dried zucchini on the bottom. Top with a layer of the cooked chicken mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.

Add another layer of zucchini, followed by another layer of the chicken mixture. Top with the remaining shredded mozzarella cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender. If desired, you can broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese.

Remove from the oven. Sprinkle with grated Parmesan cheese, chopped green onions, and red pepper flakes before serving.
