Mexican Chicken and Zucchini Low Carb 'Lasagna'

Try our Mexican version of lasagna! We've swapped lasagna sheets for zucchini and added salsa, peppers and beans to make it Mexican.
265 Reviews
Cals 981 · Prot 81 · Carbs 83 · Fat 43
Low-Carb
Try Hello Chef Now
60 min
Mexican Chicken and Zucchini Low Carb 'Lasagna'
Try our Mexican version of lasagna! We've swapped lasagna sheets for zucchini and added salsa, peppers and beans to make it Mexican.
265 Reviews
Cals 981 · Prot 81 · Carbs 83 · Fat 43
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lasagna
Chicken mince
400 Grams
Yellow pepper
1 Piece
Red onion
1 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Large zucchini
1 Piece
Vegetable oil
1 Tbsp
Salt
1 Tsp
Smoked paprika powder
2 Grams
Fajita seasoning
5 Grams
Black pepper
0.5 Tsp
Tomato passata
200 Grams
Mild tomato salsa
60 Grams
Brown sugar
5 Grams
Chicken stock cube 5*
0.5 Piece
Grated orange cheddar 4*
60 Grams
Grated mozzarella 4*
100 Grams
To serve
Fresh coriander
15 Grams
Sour cream 4*
60 Grams

Allergens

*5 Eggs, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. De-seed and finely slice the yellow peppers. Peel and finely chop the onions and garlic. Drain the red kidney beans. Cut the zucchini in half, then slice it lengthwise. Set aside.
Fry

2 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Add the onions and peppers with a pinch of salt and fry for 5 min until softened. Add the garlicsmoked paprika and fajita seasoning and cook for 1 min further.
Simmer

3 Simmer

Add the chicken mince and fry for 5 min further or until cooked through. Season with a pinch of salt and pepper. Add the tomato passatasalsa, red kidney beans, sugar and 0.5/1/1 stock cube and cook for 4 min further. 
Bake

4 Bake

Spread 1/3 of the chicken mixture over the bottom of a baking dish. Top with half of the zucchini slices. Repeat. Finish with a final layer of the chicken mixture. Sprinkle with the grated cheddar and mozzarella. Bake for 25 min. 
Tip! Use the grill setting on your oven for the last 5 minutes of baking time! Got any leftover zucchini? Add leftovers to your omelette the following morning!
Prep garnish

5 Prep garnish

Meanwhile, roughly chop the coriander leaves.
Serve

6 Serve

Allow the lasagna to cool for 5 min before serving. Divide among bowls and top with the sour cream and fresh coriander.
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