Low Carb Chicken and Zucchini

"Tortilla" Lasagna

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Instructions

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1 Roast 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.

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2 Prep filling

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

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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 garliccorntaco 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.

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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 (spicy!), followed by the grated cheeses.

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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 759 · Prot 64 · Carbs 48 · Fat 39

Gluten-Free

Ingredients

Number of people

Zucchini

Zucchini large 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp

Filling

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Sweet corn kernels 145 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Tomato paste 50 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Water 100 ML
Sour cream 60 Grams

Topping

Tomato salsa, hot 60 Grams
Grated mozzarella 60 Grams
Grated cheddar cheese orange 60 Grams

Enjoy Mexican flavours in this indulgent supper which swaps tortillas for sliced zucchini!

Cooking Time: 45 min

Cals 759 · Prot 64 · Carbs 48 · Fat 39

Gluten-Free

Instructions

photo

1 Roast 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.

photo

2 Prep filling

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

photo

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 garliccorntaco 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.

photo

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 (spicy!), followed by the grated cheeses.

photo

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

Number of people

Zucchini

Zucchini large 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp

Filling

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Sweet corn kernels 145 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Tomato paste 50 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Water 100 ML
Sour cream 60 Grams

Topping

Tomato salsa, hot 60 Grams
Grated mozzarella 60 Grams
Grated cheddar cheese orange 60 Grams
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