Mexican Zucchini Lasagna Bake

Ingredients for Crust

• 4 cups shredded zucchini
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup egg whites
• 2 tablespoons Parmesan
• 1/3 cup mozzarella
• 1 teaspoon Italian seasoning

Ingredients for Topping

• 4 cups chopped cooked chicken (rotisserie is fine)
• 1/2 package chicken taco seasoning
• 1 jar salsa
• 14 oz can petite diced tomatoes
• 1/2 cup mozzarella cheese

Directions

Mix first 7 ingredients together and flatten into a 9×13 pan. Bake at 400 for 30 minutes or until completely set. While that is cooking, toss chicken with taco seasoning and mix with salsa and canned tomatoes. Remove zucchini crust from oven and top with chicken/tomato/salsa mixture and top with mozzarella. Return to oven for 10-15 minutes or until heated throughout.

Recipe makes 6 servings. Each serving contains 196 calories, 6.3 grams of fat, 2.4 grams saturated fat, 63 mg cholesterol, 11 grams of carb, 3.3 grams of fiber, 6.6 grams of sugar, and 25 grams of protein.