Italian Chicken and Zucc Lasagna

Italian Chicken and Zucc Lasagna

I sure do love a good piece of lasagna! It must be the Italian in me, or maybe because it’s just good eating! Here is a fun GAPS-version of a lasagna dish. Clearly the sheets of pasta are missing, so the experience will be a little different, but the flavor and even texture are similar to a good old piece of Italian pasta lasagna!





4-5 zucchinis- use food processor to make smallest width circle/or cut by hand

¼ C homemade sour cream/yogurt (optional)

8 eggs

1.5 t each dried basil/oregano (fresh would be wonderful too! Just use more)

 3/4 C red sauce ( or 1 cup diced tomatoes, drained)

1.5 t real salt and fresh cracked pepper

2 c shredded chicken-cooked (or no chicken and 1 lb ground sausage)

1/2 C sausage,bacon or ground beef-cooked and crumbled (optional- great flavor addition!)

1 C cheddar cheese (or parmesan/romano)- shredded



  1. Pour zucchini circles into greased (fat of choice) 8×13 glass dish.
  2. Beat well cream, eggs, salt and basil/oregano together.
  3. Mix bacon, chicken, cheese and tomatoes into egg mixture. Pour over zucchini.
  4. Sprinkle with more Italian seasoning, pepper and extra tomatoes for pretty color.
  5. Bake on 350 degrees for 30-45 minutes, or until center is firm and set.



  • Cut/scoop and serve like a big old piece of lasagna. YUM!
  • My zucchini’s diameter didn’t fit into food processor so they didn’t end up being circles. No biggie.
  • When you pour the egg over, push the ingredients down a bit so the egg comes up over it. The zucchini are full of water, so even if it doesn’t look like it will be enough ‘liquid’ to form a casserole, it will be.
  • If you have any handy, a little red sauce to drizzle over might be a nice added flavor, it really didn’t need it though.
  • 1/4 C of sundried tomatoes in place of the diced tomatoes, along with 1/2 C red sauce to create enough liquid is a great variation.


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