Ingredients:
6 oz shredded chicken breast
2 Tbs taco seasoning mix
1 Tbs extra virgin olive oil
2 oz white onion, chopped
2 cloves garlic, grated
14.5 oz can diced tomatoes, drained
4 oz can diced green chiles, drained
8 oz can tomato sauce
1 tsp cilantro
1/2 tsp cumin
6 oz queso fresco
2 oz shredded mozzarella
16 oz zucchini, sliced 1/8 inch thin, longways
First you will need to lay your sliced zucchini out on a clean kitchen towel and salt generously to pull the moisture out. Let it sit until right before you start building your lasagna layers and then pat dry with paper towels or another clean kitchen towel.
Preheat oven to 350° F
Mix the shredded chicken and the taco seasoning in a small skillet with 1/4 cup water. Heat through and stir until the water evaporates.
Heat EVOO in a medium sauce pan and saute the onion until soft. Add tomatoes, chiles, tomato sauce, cilantro, cumin and salt & pepper to taste. Bring to a boil, reduce heat and simmer for 30 minutes. Combine with the chicken mixture and set aside.
Spray a 9X9 casserole with cooking spray. Layer zucchini, then the meat mixture and then crumble the queso fresco evenly. Repeat with two more layers and then top with the mozzarella. Sprinkle cilantro lightly over the top and cover with foil. Bake for 30 minutes, then remove the foil and broil on HI for 4 more minute to brown the cheese.
Serves 6
Macros 11f/7nc/15p
