Servings: 1 Serving
Calories: 300kcal
Ingredients
- ½ cup bell peppers diced
- 1 ½ zucchini
- ½ cup ricotta cheese
- ½ cup cottage cheese
- 1 egg
- ½ tsp cumin
- 1 ½ cup salsa chicken shredded; from FW recipes
- 1 cup Mexican cheese shredded
- ½ cup tomatoes crushed
- ½ cup green salsa can use red
Instructions
- Preheat the oven to 425°
- Slice zucchini into thin slices lengthwise. Coat with olive oil. Put the zucchini on parchment paper (optional) and cook for 8 minutes. Remove zucchini and turn oven down to 350°.
- Mix together crushed tomatoes, salsa & cumin in a bowl.
- Mix cottage cheese, ricotta, and eggs together in a seperate bowl.
- Cover the bottom of a baking pan with a bit of the tomato mixture to prevent sticking.
- Lay down one layer of sliced Zucchini to cover the bottom of the pan and cover with 1/2 the diced peppers, 1/2 of shredded chicken.
- Spread 1/2 of ricotta cheese mixture over chicken.
- Cover with half the shredded cheese.
- Pour half the remaining tomato mixture over the cheese.
- Repeat with a layer of zucchini, shredded chicken, diced peppers, and ricotta cheese mixture
- Lay one more layer of zucchini on top and pour the remaining salsa and tomato mixture over it.
- Cover with foil and cook for 30 minutes
- Add remaining shredded cheese and broil until cheese is melted.
- Serve topped with fresh cilantro.
Notes
Makes 4 servings.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 9g | Protein: 20g | Fat: 18g | Saturated Fat: 23g | Natural Sugar: 6g
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