1 onion, diced
8 oz. sliced mushrooms
1.5 lbs ground chicken thigh
26 oz. tomato basil pasta sauce
4 large zucchini, peeled into noodles (I use this product, the Veggetti Spiral Vegetable Cutter to make the noodles.)
Saute onions and mushrooms until tender. Add chicken and cook until no longer pink and cooked through. Drain out any juices before adding half of the jar of marinara sauce, combine well and cook for several more minutes. Remove chicken mixture from heat and combine in a large bowl with 2 eggs and zucchini noodles. Mix well. Place some of the remaining sauce in bottom of a baking dish. (large round dish or 9×13) Place chicken zucchini mixture in dish. Top with remaining sauce. Cook in oven on 350′ for about an hour or until top is set and slightly crispy.
PLEASE NOTE: I have only made this dish once! It came out more watery than I would have liked. Next time I make it I might let the zucchini noodles sit in a colander in the sink to let them drain out for about 20 minutes. When done, gently wrap the zucchini noodles in paper towel to remove any excess moisture. The extra moisture from the zucchini caused it to spill over the pan, as you can see in the photo. I think baking it in a 9×13 would also help with that issue.