Low Carb Chicken and Zucchini

Preheat the oven to 200°C/180°C fan. Chop the zucchini into 1 cm slices. Arrange the slices on a lined baking tray. Drizzle with oil and sprinkle with salt. Roast in the oven for 20 min.

Meanwhile, peel and finely chop the red onion and garlic. Rinse and drain the sweet corn kernels. 

Heat a pan with a drizzle of oil over a high heat. Once hot, add the chicken mince and red onion with a pinch of salt and fry for 5 min. Add the garlic, corn, taco seasoning (spicy!), tomato paste, sugar and black pepper. Fry for 1-2 min further. Add the measured water and simmer for 2 min. Finally, fold in the sour cream.

Pour half of the chicken mince mixture into a baking dish. Top with half of the roasted zucchini slices. Repeat this process with the remaining chicken mince and zucchini slices. Top with the tomato salsa (spicy!), followed by the grated cheeses.

Bake the "tortilla" lasagna for 15 min or until the cheese is golden and bubbling. Rest for 5 min before serving. Portion the lasagna using a sharp, thin-bladed knife.