Ingredients
Scale
- 1 whole baked rotisserie chicken
- 3 large zucchinis
- 1 ½ cups ricotta cheese
- ¼ cup shredded Parmesan cheese
- 1 large egg
- 15.2-ounce jar of Bertolli® Creamy Alfredo Sauce
- 12 ounces shredded mozzarella cheese
Instructions
- Shred the rotisserie chicken and set aside.
- Wash and slice zucchinis lengthwise into ⅛-inch thick pieces. Sprinkle with salt and let sit for 10 minutes. Pat dry to remove moisture.
- Broil zucchini slices on a baking sheet for 2-3 minutes until slightly tender.
- In a bowl, mix ricotta, Parmesan, and egg until smooth.
- Preheat oven to 375°F and grease a glass baking dish. Spread a layer of Alfredo sauce at the bottom.
- Layer zucchini slices, half of the ricotta mixture, half of the chicken, half of the remaining sauce, and sprinkle with mozzarella. Repeat layers.
- Cover with foil and bake for 20 minutes; uncover and bake an additional 20 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg