Low Carb Chicken and Zucchini
"Tortilla" Lasagna
Instructions
1 Roast zucchini
Preheat the oven to 200°C/180°C fan. Chop the zucchini into 1 cm thick slices. Arrange the slices on a lined baking tray. Drizzle with oil and sprinkle with salt. Roast in the oven for 20 min.
2 Prep filling
Meanwhile, peel and finely chop the red onion and garlic. Rinse and drain the sweet corn kernels.
3 Fry filling
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, 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.
4 Layer lasagna
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, followed by the grated cheddar cheeses.
5 Bake lasagna
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.
Tips for fussy eaters
Prepare a mild chicken stir-fry for them. Top with cheese and serve over regular tortillas or cooked rice.
Pro tip
Prep ahead! Get the lasagna oven-ready and store it in the fridge. Bake just in time for dinner!
Enjoy Mexican flavours in this indulgent supper which swaps tortillas for sliced zucchini!
Cooking Time: 45 min
Cals 801 · Prot 57 · Carbs 54 · Fat 34
Gluten-Free
Ingredients
Zucchini
Filling
Topping
Enjoy Mexican flavours in this indulgent supper which swaps tortillas for sliced zucchini!
Cooking Time: 45 min
Cals 801 · Prot 57 · Carbs 54 · Fat 34
Gluten-Free
Instructions
1 Roast zucchini
Preheat the oven to 200°C/180°C fan. Chop the zucchini into 1 cm thick slices. Arrange the slices on a lined baking tray. Drizzle with oil and sprinkle with salt. Roast in the oven for 20 min.
2 Prep filling
Meanwhile, peel and finely chop the red onion and garlic. Rinse and drain the sweet corn kernels.
3 Fry filling
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, 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.
4 Layer lasagna
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, followed by the grated cheddar cheeses.
5 Bake lasagna
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.
Tips for fussy eaters
Prepare a mild chicken stir-fry for them. Top with cheese and serve over regular tortillas or cooked rice.
Pro tip
Prep ahead! Get the lasagna oven-ready and store it in the fridge. Bake just in time for dinner!
Ingredients
Zucchini
Filling
Topping
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