Do you ever crave lasagna without all the calories and gluten? I found this delicious recipe and with a few easy upgrades, I can now enjoy homemade Italian lasagna! These amazing zucchini pockets are filled with creamy, gooey cheese wrapped in a healthier substitute. Instead of rice noodles, I use zucchini ribbons that aren’t heavy on the stomach and don’t weigh me down during the day. I love these for the convenience and creativity. They are fun to make and easy to enjoy!

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Ingredients:

1 15 oz can tomato sauce

1/2 6 oz can tomato paste

1/4 tsp garlic powder

1/4 tsp salt 

1/4 tsp pepper

1/2 tsp oregano

1/2 chopped white onion

2 chicken breasts

3 fresh zucchini

Sliced mozzarella 

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Directions:

1. Combine tomato sauce, paste, chopped onion, salt, pepper, garlic, and oregano in a medium sauce pan. Bring to a boil then reduce heat and simmer for minimum 20 minutes (okay to leave for longer). Stir occasionally.

2. Thin the chicken breasts by slicing in half lengthwise with a sharp knife. Brush oil on raw chicken breaths. Season with salt and pepper. Place in skillet  on the stove. Cook both sides evenly until done. There will be no pink inside when fully cooked.

3. Cut zucchini into ribbons using a non serrated vegetable peeler. Lay zucchini flat on cutting board and cut from one end to the other to create perfect ribbons.

4. Create lasagna pockets by taking 2 ribbons of zucchini and laying them next to each other. Add 2 more laying perpendicular so they make an X. Add mozzarella slice to center. Then fold zucchini around the center into a box. 

5. Lay the finished sauce into a 9×13 oven safe pan. Add the cooked chicken breasts to the bottom of the pan, laying them out flat. Place each pocket on top of sauce. Place in preheated 425 degree oven and cook until cheese is melted about 10-12 minutes.

6. Remove from oven and serve individually with sauce. Enjoy!

 

 

 

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