Step 1

Remove white and dark meat from cooked chicken and shred into smaller pieces. Discard skin and set chicken pieces aside.

Step 2

Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture.

Step 3

Broil both sides of zucchini slices 2-3 minutes to cook a bit and remove more moisture. Set aside.

Step 4

In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.

Step 5

Preheat oven to 375° F. Lightly grease a 10x14 glass baking or casserole dish. Spread ⅔-cup of sauce over the bottom.

Step 6

Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining alfredo sauce. Sprinkle with 1-½ cups of mozzarella cheese.

Step 7

Top with remaining zucchini slices, repeating the process for the second layer.

Step 8

Cover with foil (leave space between the top of cheese and foil). Bake for 20 minutes.

Step 9

Remove foil and bake 20 minutes more or until cheese is melted and lightly browned.

Step 10

Cool on a wire rack about 10 minutes before cutting and serving.