Wash and peel the zucchini. Slice it into rounds.

Bring a pot of lightly salted water to a boil. Add the zucchini slices and cook for 1 minute after the water returns to a boil.

Transfer the zucchini to a bowl of cold water to stop the cooking.

Cut the chicken breast into small pieces.

In a skillet, sauté the sliced onion in a little olive oil.

Add the chicken and cook gently until lightly browned, then set aside.

Preheat the oven to 400°F (200°C).

In a baking dish, arrange the zucchini slices, then layer the chicken on top, and finish with pieces of creamy gorgonzola.

Sprinkle with breadcrumbs and add a small pat of butter.

Bake for 15 to 20 minutes, watching closely, until golden brown.