Slice the zucchini into thin, even rounds and lightly sprinkle them with salt, then let them sit for about 10–15 minutes to release excess moisture before patting them dry.

Heat olive oil in a large skillet over medium heat and add the ground chicken, cooking it until fully browned and no longer pink while breaking it apart with a spoon.

Add the minced garlic to the skillet and cook for about one minute until fragrant, stirring continuously to prevent burning.

Pour in the tomato sauce and add Italian seasoning, mixing everything well and allowing it to simmer for a few minutes so the flavors combine.

Lightly grease a baking dish and begin layering by placing a layer of zucchini slices at the bottom, followed by a layer of the meat mixture.

Repeat the layers until all ingredients are used, finishing with the meat mixture on top.

Sprinkle mozzarella and parmesan cheese evenly over the top layer.

Place the dish in a preheated oven at 180°C (350°F) and bake for 25–30 minutes until the cheese is melted, bubbly, and slightly golden.

Remove from the oven and allow it to rest for about 5–10 minutes before serving so it sets properly and slices cleanly.