Mexican Zucchini & Chicken Lasagna


1 cup finely diced peppers

3 Zucchini

1 cup ricotta cheese

1 cup cottage cheese

2 eggs

1 tsp cumin

3 cups salsa chicken

2 cups shredded / thinly sliced melting Mex cheese

1  cup crushed tomatoes

1 cup green salsa (can use red)



  • Preheat the oven to 425°
  • Slice zucchini into thin slices lengthwise. Coat with olive oil. Put on parchment paper (optional) and cook for 8 minutes. Remove zucchini and turn oven down to 350°.
  • Mix together crushed tomatoes, salsa & cumin
  • Mix cottage cheese, ricotta and eggs together
  • Cover the bottom on an 8 x 8 baking pan with sauce to prevent sticking
  • Lay down one layer of Zucchini to cover bottom of pan and cover with 1/2 the peppers, 1/2 of shredded chicken
  • Spread 1/2 of cheese mixture over chicken
  • Cover with shredded / sliced cheese
  • Pour 1/2 of salsa and tomato mixture over cheese.
  • Repeat with a layer of zucchini, chicken and peppers, ricotta and cottage cheese mixture
  • Lay one more layer of zucchini on top and pour remaining salsa and tomato mixture over it
  • Cover with foil and cook for 30 minutes
  • Add remaining shredded cheese and broil until cheese is melted.
  • Serve topped with fresh cilantro
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