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Italian Chicken With Pepper
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⏲ ~24 min total · prep 17 · cook 7 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
Eighth-inch planks cook evenly, and a mandoline or a steady knife both get there. Rushed, uneven slices mean raw-crunchy layers beside collapsed ones. Two and a half pounds of zucchini looks like a mountain and cooks down, so trust it.
After the 20-minute salt rest, press the planks between towels until they feel dry to the touch. Water left in the planks is the one thing that ruins this dish. Extra pressing is cheaper than a watery bake.
Hot sauce poured onto the ricotta layer loosens it and starts the egg cooking early. Five minutes of cooling on the stove keeps the layers distinct. Assemble in that order, and the layers stay where you put them.
The covered 25 minutes steam the zucchini tender; the uncovered 15 brown the cheese and bubble the edges. Skip the second phase and you get a pale top. Watch for bubbling at the pan sides, which is the real doneness cue.
Cutting straight from the oven gives you a lava slide of sauce and cheese. The rest lets the layers set so squares lift clean. It also means the first serving is not the only intact one.
Cut into squares after the 15-minute rest and serve with the cheese still bubbling at the edges. A simple green salad or sauteed broccoli sits alongside without pushing past the 8.0 net carbs a square. This is the rare keto dish that satisfies people who never think about carbs, so serve it to a mixed table without comment. Leftover squares reheat well, which makes baking this on Sunday a rational move for the week's lunches.
Refrigerate covered squares for 3 to 4 days. They hold their layers better than most lasagnas because the zucchini stays relatively firm, and they reheat in a moderate oven or the microwave without falling apart. The bake freezes for 2 to 3 months, whole or in squares, thawed overnight and reheated covered. Some water collects in the container as it thaws, which is normal; drain and reheat as usual.
Yes. Zucchini is over 90 percent water, and salting draws it out during the 20-minute rest. Skipping the step is how zucchini lasagna earns its soupy reputation.
Usually under-drained planks, a loose sauce, or cutting before the 15-minute rest. All three are fixable. Drain until the planks feel dry, simmer the sauce until it thickens like Bolognese, and let the bake rest before the knife goes in.
Yes, through the layering, then cover and refrigerate overnight before baking. Add a few minutes to the covered bake since the dish starts cold. The zucchini releases a little more water overnight, so expect slightly juicier squares.
Baked squares freeze for 2 to 3 months wrapped well, thawed overnight in the fridge and reheated covered in the oven. Some water collects as it thaws, which is normal. Freeze after baking rather than before for the better texture.
You can, but check the label, since many jarred sauces carry added sugar that pushes the carbs up fast. The recipe's crushed tomatoes with Italian seasoning keep the count where it should be. If using jarred, look for one with no added sugar and simmer it down as directed.
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