Cheesy Chicken, Courgette & Corn Bake

Ingredients

• 3 (500 g) courgettes, cut into thick rounds
• 2 tbsp (30 ml) olive oil
• 14 oz (400 g) chicken mince
• 1 (120 g) onion, chopped
• 3 (9 g) garlic cloves, minced
• 2 tsp (5 g) smoked paprika
• 1 1/2 cups (230 g) frozen corn
• 3/4 cup (90 g) mozzarella
• 3 tbsp (20 g) whole-wheat breadcrumbs
• 1/2 cup (15 g) chopped fresh parsley
• 1 (45 ml) lemon

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Method

1. Heat the oven to 220°C (425°F). Toss the courgette with half the oil and bake in a 9 by 13 inch (23 by 33 cm) dish 10 minutes, until the edges dry.
2. Meanwhile brown the chicken hard over medium-high heat in the rest of the oil, leaving it undisturbed between stirs, 6 minutes, until golden. Add the onion and garlic for 3 minutes, then the paprika for 30 seconds.
3. Stir in the corn, tip it all over the courgette and turn once.
4. Scatter the mozzarella and breadcrumbs over and bake 12-15 minutes, until blistered and crisp on top and the chicken reads 74°C (165°F). Finish with parsley and the lemon juice at the table.