Preheat the oven to 350 degrees F. Shred zucchini and cheese using a grater. Heat oil in a saute pan and saute zucchini, onion powder, and garlic powder for about 10 minutes. Set aside.
Stir together the ricotta, pesto, and egg in a small bowl. Set aside.
Shred chicken. Set aside.
Spray a 9 x 13-inch pan with spray oil. Place 8 Palmini noodles on the bottom of the pan. Spread a layer of 1/4 of the chicken and 1/4 of the zucchini mixture. Gently dollop 1/4 of the ricotta mixture and sprinkle with 1/4 of the cheese. Repeat three more times, ending with the cheese.
Place the pan in the oven and bake uncovered for about 30-40 minutes until heated through and bubbling.
Cool slightly then cut it into 8 portions and freeze individually, or serve immediately.