Melty cheese, tender meat, yummy zucchini, and a little kick.
This easy dish is a hit, and any left over meat can be shredded for a lunch wrap the next day.
Ingredients (Serves 2)
- 2 chicken breast, halved to make it thinner
- 2 pork chops (I used the boneless ones)
- 1.5 cups medium salsa
- 1 cup mozzarella cheese
- Cumin powder
- 1 medium zucchini
- 2 tbsp EVOO
- Bunch of chopped parsley for garnishing
- Salt and Pepper
Preheat oven to 180*C
Marinade the chicken and pork with cumin, salt, and pepper on both sides
Cut the zuchinni length wise, and slice it to 1/2 inch pieces
Heat your pan at med-high with 1 tbsp of EVOO
Brown both sides of the pork and chicken
In a baking pan, spread 2 tbsp of salsa on the bottom of the pan
Lay the meat on top
Scoop salsa over the meat
Sprinkle cheese on top of the salsa covered meat
Tent the baking tray tightly with a foil
Bake for 40 minutes
Uncover the foil
Add more cheese if needed, and bake it for another 5-10 minutes to brown the cheese a little
Meanwhile, heat pan with EVOO to med-high heat, and pour in the zucchini
Season the zucchini with salt and pepper to taste.
I use this, as it has very nice spices blended together.
I got it in NTUC finest
When both sides of the zucchini browns, add about 1-2 tbsp of hot water, and sauteed well
This helps the zucchini cooks and have a more tender texture
The cheese should be nice, melty, and browned at some areas by now
Serve on the zucchini, and garnish with chopped parsley