Low Carb Chicken Zucchini Roll Up Lasagna

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1/2 cup or 1 stick of butter

8 oz cream cheese (room temp softened)

1 pint heavy cream

6 oz grated parm cheese

2 teaspoons garlic powder


8 oz cream cheese (softened) (shredded chicken mixture)

1 cup mozzarella (have about a half a cup more for topping) (shredded chicken mixture)

1 cup shredded parmesan (shredded chicken mixture)

2 tsp garlic powder (shredded chicken mixture)

2 tsp Italian seasonings (shredded chicken mixture)

Salt and pepper to taste (shredded chicken mixture)


1. Melt your butter on medium heat, add your garlic stir together until fragrant, add in softened cream cheese and stir together pretty good--it might seem lumpy but the milk will help it! then slowly whisk in your heavy cream, this will start to become pretty thick just make sure you keep stirring it! add your pepper. Viola! the yummiest creamiest alfredo.

2. For the zucchini roll ups. Slice your zucchini roll ups about 1/8 in thick.

3. The chicken. You can do a rotisserie or have 2 large frozen chicken breasts and throw them in the pressure cooker. Add about a cup of chicken broth and a package of spinach, parm seasoning packet from Aldi's and some mushrooms. 30 minutes later it was done. Shred the chicken when it's done.

4. To the shredded chicken mixture mix well. Grab a 9x13 pan and put a small layer of alfredo in the bottom then lay your zucchini flat, add 1/4 of chicken then roll it up! lay it it in the pan. You'll cover the rest of your roll ups with the alfredo then sprinkle on top some more shredded parm and mozzarella.

5. Bake at 375 for about 15 minutes, then want cheese toasty and broil for a few minutes.

Bon Appetit!

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