Green Chile Zucchini Bake

This green chili zucchini bake is like a green chili infused lasagna, except we're swapping the noodles for some zucchini strips. It's light, low-carb but also satisfying. It's a perfect meal for summertime when you want something savory but not heavy. This zucchini bake is super customizable as well so have fun with it! You could switch up the cheese and meat and especially play with the toppings - sour cream, cilantro, green onions, salsa, pico de gallo, hot sauce, avocado - just to name a few. The zucchini bake is your oyster!

• 3-4 zucchinis 
• 1 cup tortilla chips
• Olive oil spray
• 1.5 cups shredded or diced cooked chicken
• 2 cups shredded cheese
• 1/3 jar of Cookwell Green Chile Stew
• Optional sour cream, cilantro for garnish

• Thinly slice zucchinis - you can use a slicer or a knife to make large, flat pieces. 
• Take a few handfuls of tortilla chips and put them in the blender. Blend until pulverized and the consistency of breadcrumbs. 
• Spray the zucchini strips in olive oil and dredge in the tortilla chip crumbs.
• In a greased 9x13 pan, put down a layer of zucchini strips. Top with chicken, cheese, and a few spoonfuls of Green Chile Stew.
• Repeat the process until you have 3 layers.
• Bake at 350 for 20 - 25 minutes. Serve the zucchini bake warm and with the toppings of your choice!

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