Noodle-less Chicken & Zucchini Lasagna

1. Wash & thinly slice 2-3 organic zucchinis.
2. Have 2 cups of shredded hormone & antibiotic free chicken breast & 3 cups of organic marinara sauce ready.
3. Spray a baking dish with organic avocado oil.
4. Place a thin layer of marinara sauce on the bottom of the dish, followed by a layer of sliced zucchini.
5. Sprinkle the zucchini with black pepper & garlic powder, then lightly cover with marinara sauce.
6. Next, layer the shredded chicken breast and sprinkle with black pepper and garlic powder & marinara.
7. Repeat again with a zucchini layer.
8. Top with vegan mozzarella & Parmesan cheese and sprinkle with parsley.
9. Bake in oven at 350°F (175°C) for one hour.
10. Drain any excess water from the baking dish.
11. Bake again at 350°F (175°C) for an additional half hour.
12. Drain any remaining water, cool slightly, and serve.