I replaced the noodles with layers of roasted zucchini slices and loved the intense flavor that the pesto and feta brought to this low carb, family friendly dish! What you'll need:First I sliced my zucchinis about 1/4" thick and cleaned my mushroom tops with a damp cloth. Then drizzled a little olive oil and topped with salt and pepper and popped into a 400 degree oven for about 10 minutes. As the veggies were roasting I diced my chicken breasts. and tossed them with a couple tablespoons of pesto. I bought this pesto at the store but watch out this summer for my homemade pesto tutorial which I also add spinach to for added veggies. With my veggies just slightly cooked I am ready to layer. I am using the pesto chicken, low fat cottage cheese and some feta, but use Parmesan if you prefer it. First layer is roasted zucchini. Followed by pesto chicken... more zucchini... mushrooms... and finally cottage cheese with feta sprinkled on top as well as Italian seasoning. Don't let the cottage cheese scare you here if you don't like cottage cheese. I hate cold cottage cheese I cannot eat it. But with baked pasta dishes, especially with feta on top, it's well disguised. If you really hate it you can substitute ricotta (which I find grainy) or even mozzarella (which is not as healthy), but I implore you... try it this way before you knock it. Check out those pretty layers! Baked at 350 for 30 mins and then another 10 at 400 to brown the top. There are no noodles to soak up the water that the veggies let off, and if you wanted to layer in noodles as well you certainly could. Delicious all the same!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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