Mexican Zucchini Bake ~ Pasta Free!

Okay so for years I have made this yummy Mexican pasta bake, it's loaded with flavor and of course calories. So I attempted to remake this yummy dish using zucchini (aka noodles) instead of pasta and it was delish!

One thing I didn't do that I should have done is roast the strips of zucchini first. Just spray a cookie sheet with non stick spray and throw these in the oven for like 15 minutes first.

Ingredients

• 4 servings skinless chicken breast
• 3 1/2 servings black beans goya
• 26 servings mild salsa
• 2 medium whole tomatoe
• 1 tbsp olive oil
• 2 cups corn
• 3 medium zucchini
• 1 medium red pepper
• 1 1/2 cups shredded mozz cheese

Directions

1. Cook chicken, slice the zucchini into long slices about 1/4 inch thick and roast on 350 for about 15 minutes (just until they start to soften up and brown up. Spray 9x13 baking dish with non stick oil.
2. Mix up 2 jars of salsa, a can of black beans, 2 cups of frozen corn nibblets in a bowl, spread a layer onto of the zucchini noodles. Cut cooked chicken into thin shredded pieces and sprinkle over the salsa mix. Add the shredded mozz cheese and repeat creating another layer. Finish the top off with fresh cut tomatoe slices

• bake for 35 minutes on 325.