Mexican Zucchini Bake

Serves 4. Ready in 45 mins.

Ingredients

• 500g chicken mince

• 4 zucchinis

• 16 roma tomatoes

• 2 teaspoon cumin seed

• 1 teaspoon chilli

• 1 teaspoon parsley

• 1 teaspoon paprika

• 1 teaspoon pepper

• 1 teaspoon salt

• 2 teaspoons olive oil

• ¼ cup sour cream

• 1 avocado

Method

1. Pre heat oven to 180 degrees. Line baking tray with baking paper and drizzle with one teaspoon of olive oil.

2. Slice zucchinis longways down the middle and place on baking tray, skin up. Season with salt and bake in oven for 25 mins.

3. Add one teaspoon olive oil to pan on medium heat. Add to pan chicken mince, cumin seed, chilli, paprika, parsley and pepper. Brown chicken and remove from heat.

4. Take zucchinis from oven,  turn over to skin down. Sprinkle browned mince over the top then place roma tomatoes between the zucchinis.

5. Return the tray to the oven for 20 minutes.

6. Mash avocado and sour cream in a bowl, ready to serve.

7. Serve and top with mashed avocado mixture.

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NUTRITION

Calories: 359 (Kilojoules: 1503)

Protein: 34g

Fat: 22g

Saturated Fat: 7.5g

Carbs: 4.5g

Fibre: 4g