Food Pharmacy: Where Food Is Medicine
Ms. Ibarra’s Zucchini and Chicken Lasagna
When Ms. Ibarra’s doctor informed her that she had prediabetes, she dedicated herself to making changes in her diet to improve her health. Ms. Ibarra attended nutrition classes, removed high carb foods from her household, and experimented with making her favorite recipes more diabetic-friendly. One delightful result is her mouth-watering zucchini and chicken lasagna. Simple yet flavorful, the recipe has become a regular dish in her kitchen. Staying true to her Mexican roots, Ms. Ibarra recommends serving the dish with slices of avocado and onions and habanero peppers marinated in lemon juice. Ms. Ibarra’s commitment to healthy habits, along with supportive resources from the Food Pharmacy at the Redwood City clinic, has helped in lowering her blood sugar levels significantly. She hopes you enjoy her recipe!
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Nutrition Facts:
Servings: 3
Carbs per serving: 2.4 g
Calories per serving: 374
Ingredients:
- 4 zucchini (approximately 14 ounces), sliced into ⅛ inch thick strips
- 1 pound shredded chicken
- 6 ounces Mexican style 4 cheese blend
- Salt, to taste
- Garlic, to taste
- Ground pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut zucchini into ⅛ inch thick strips. For uniform slices, use a mandolin slicer.
- Season shredded chicken with salt, garlic, and ground pepper to taste.
- Begin assembling the lasagna in a 9×12 inch pan, ensuring eachlayer is spread evenly:
- Layer 1: Half of the zucchini strips
- Layer 2: Half of the seasoned chicken
- Layer 3: Remaining zucchini strips
- Layer 4: Remaining chicken
- Layer 5: Cheese blend
- Cover the pan with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.