Cheesy Chicken, Zucchini & Corn Bake

Ingredients

• 14 oz (400 g) ground chicken
• 3 zucchinis (500 g)
• 1 1/2 cups (230 g) frozen sweetcorn
• 1 onion (120 g)
• 3 garlic cloves (9 g)
• 3/4 cup (90 g) mozzarella
• 2 tbsp (30 ml) olive oil
• 2 tsp (4.6 g) smoked paprika
• 1 tsp (2 g) dried oregano
• 1/2 tsp (1.2 g) black pepper
• 1/2 cup (15 g) chopped fresh parsley
• 3 tbsp (20 g) whole-wheat breadcrumbs
• 1 lemon (45 ml)

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Method

1. Heat the oven to 400°F (200°C). Cut the zucchini into thick rounds, toss with half the oil and bake in a 9 by 13 inch dish 10 minutes, until the edges dry.
2. Brown the chicken hard in the rest of the oil, leaving it undisturbed between stirs, 6 minutes.
3. Add the onion and garlic for 4 minutes, then the paprika, oregano and pepper for 30 seconds.
4. Stir in the corn, tip it all over the zucchini and turn once.
5. Scatter the mozzarella and breadcrumbs over and bake 20-22 minutes, until blistered and crisp on top. Finish with parsley and squeeze the lemon over at the table.