Chicken Zucchini Enchilada

I made this chicken enchilada as a low carb alternative to the regular one.

Here's the recipe. It's quick and very easy!

One pound chicken breast

Six zucchini's

Half an onion

One can of diced tomatoes 

One cup parmesian cheese

Cook the chicken breast with some salt and pepper and set aside

Cook the zucchini's for ten minutes or until soft

Chop the onion into small peieces and sauté with olive oil

Meanwhile cut the zucchini's the long way and take out the flesh with a spoon

Add the flesh to the onions

Shred the cooked chicken and add it to the onion mix. Add your favorite seasoning at this point. 

Next set the zucchini's side by side in a pirex. Pour the chicken mix over the zucchini's. 

Add the can of diced tomatoes over the mixture. 

Top with the shredded parmesian cheese and bake at 350 degrees for 15 min.