Ricotta Chicken Over Riced Zucchini

Ricotta Chicken Over Riced Zucchini 👇

4 Thin Chicken breasts or 2 large breast cut thin

16 oz ricotta cheese

1 cup Parmesan cheese

3 garlic cloves

1/2 tsp Italian seasoning

2 cups low carb marinara

2 cups mozzarella

Basil

Preheat oven to 350.  Season chicken with salt and pepper. Pour half the marinara in a 9x13 casserole dish.  Place chicken side by side in casserole dish

Mix and pour over top of chicken:

Ricotta

Parmesan

Garlic

Italian

Pour remaining marinara right over the ricotta cheese mix.  Tightly cover your casserole dish with aluminum foil and bake 20 minutes.

Remove aluminum foil, adding mozzarella cheese and continue baking uncovered until cheese is melted.  Add fresh basil if you desire.

Riced zucchini 👇

2 zucchini

1-2 tbs butter

Cheese grater

Salt/pepper/garlic powder/Italian seasoning

1/4 cup heavy cream

Slice the end of one zucchini.  “Rice” with cheese grater making small sliced “riced” zucchini.

Add butter to a skillet and begin cooking zucchini. Add seasonings (measure with your heart) and simmer until zucchini starts to soften.  Add heavy cream and simmer until soft and thickened.