Ingredients

1.

Zucchini, raw
1 lb
2.

Salt
¼ teaspoon
3.

Black Pepper
¼ teaspoon
4.

Unsalted Butter
1-½ tablespoon
5.

Garlic
1 teaspoon
6.

Paleo Baking Flour
2 tbsp
7.

Cream Heavy Whipping
5 tbsp
8.

Vegetable broth, bouillon or consomme
7 tbsp
9.

Cheddar Cheese
1 cup, shredded
10.

Cheddar Cheese
1 cup, shredded
11.

Frozen Diced Butternut Squash
8 oz
12.

Spinach, raw
2 oz
13.

Salt
¼ teaspoon
14.

Black Pepper
¼ teaspoon
15.

Cream cheese, brick
2 oz
16.

Chicken Breast Boneless Skinless Raw
20 oz
17.

Salt
¼ teaspoon
18.

Black Pepper
¼ teaspoon
19.

Onion Powder
¼ teaspoon
20.

Garlic Powder
¼ teaspoon
21.

Italian Seasoning
½ teaspoon
22.

Parmesan cheese, fresh (hard)
1 tbsp, grated

Instructions

1.
Prepare your zucchini for about an hour before you want to bake them. Use a vegetable slicer or slice by hand ¼-inch thick slices. Arrange your zucchini slices on a flat surface and press paper towels over them to soak up excess moisture. Lay clean paper towels over the zucchini slices and lay a heavy cutting board or plates over them for 30 minutes. Once done, toss the zucchini slices in a large mixing bowl with salt and pepper.
2.
While the zucchini is being pressed, you can make the cheese sauce for the dish. Melt the butter in a small pot over low heat and stir in the garlic. Let the butter turn a golden brown and sprinkle in the paleo flour. Whisk this mixture over low heat as the flour also turns golden.
3.
Once you have a golden roux, whisk in the cream and vegetable broth. Whisk over medium heat as you bring the liquid to a simmer. Once the liquid has thickened, reduce the heat back down to low. Whisk in the first amount of cheddar cheese until you have a melted cheddar sauce. Again, whisk over low heat as the sauce reduces and thickens for 2-3 minutes.
4.
Set the sauce aside to cool and finish its thickening process. Preheat your oven to 350 degrees. Use an 11x7-inch or medium-sized glass baking dish to layer the scalloped zucchini. Create the first layer of zucchini by overlapping the slices by about ¼-inch across the bottom of the pan. Spread about ¼ of your cheese sauce across the layer. Follow this process by arranging a second layer of zucchini slices and cheese sauce. The original recipe here makes about 3 layers of zucchini and cheese sauce.
5.
Wrap the baking dish in aluminum foil and bake for 30 minutes in the oven. Unwrap the dish and bake openly for another 15 minutes. Then, sprinkle the final amount of cheddar cheese over the top of the scalloped zucchini and bake openly for a final 30 minutes. This is 1 hour and 15 minutes of total baking time. Let the dish cool for 10 minutes before serving.
6.
While the scalloped zucchini is baking, you can prepare the chicken. In a mixing bowl, use a fork to smash THAWED butternut squash from a frozen bag. You can use unprepared butternut squash, but you will need to roast it beforehand. After mashing the butternut squash, stir in diced spinach, salt, pepper, and cubed cream cheese. Fold the ingredients so the cream cheese maintains its cube form.
7.
Prepare large, boneless chicken breasts by butterflying them. Try to choose thick breasts that are similar in size. Each full breast makes two servings. Stuff each butterflied breast with the butternut squash filling. Press the filling down into the chicken because there will be a lot. Use several toothpicks per breast to secure each one closed. Arrange the stuffed chicken breasts on a seasoned sheet pan or a pan lined with parchment paper.
8.
Season the top of each chicken breast with salt, pepper, onion powder, garlic powder, and italian seasoning. You can bake the chicken while your scalloped zucchini is still in the oven. Bake for 40 minutes. After 40 minutes, sprinkle the parmesan cheese over the top of the chicken breasts and bake for another 15 minutes. Let the chicken cool for 5 minutes before slicing the stuffed chicken breasts in equal halves and removing the toothpicks for serving.