After I made Zucchini Lasagna and everyone loved it, I was super eager to make another casserole using zucchini instead of other heavier layers. I made my own version using sliced zucchini instead of corn tortillas, however zucchini + corn tortillas make delicious crustless zucchini pie. Gigantic garden zucchini would be perfect for that. I was always amazed at a difference between store-bought perfect shape zucchini and garden giants. You could even use sliced rounds if your zucchini is huge, like I did in baked zucchini Parmesan.
I used organic chicken thighs but any chicken meat works. Ground turkey or shredded cooked turkey would be great (especially if you are reading this recipe Thanksgiving/Christmas time). I used whole jalapeño (seeded) and it was a bit too spicy for the kids. So, use half or use whole not seeded if you can stand the heat.
I used all organic ingredients for this chicken zucchini casserole. Especially, I urge you to buy meat, dairy and spices organic. Especially taco seasoning as conventional ones contain many additives and preservatives. I used Splendor Garden which is becoming widely available in many health food stores. It is organic and affordable, or you can make you own => 3 must have healthy homemade spices.
- 24 oz tomato sauce (passata, strained or crushed tomatoes)
- 2 tsp organic taco seasoning
- 1 tsp cumin, ground
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 1.5 lbs chicken thighs or breasts, boneless & skinless
- 1/2 tsp organic taco seasoning
- 1/2 tsp cumin, ground
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 large zucchini, cut lengthwise into 1/8" thick slices
- 3 tbsp quinoa, uncooked & divided
- 1 1/2 cups (6 oz) mozzarella/cheddar/pepper jack etc. cheese, shredded
- 0.5 - 1 jalapeno pepper seeded, diced (for kids version use 0.5)
- In a medium bowl, stir Enchilada Sauce ingredients and set aside.
- In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 - 10 minutes while you are slicing zucchini.
- Preheat large skillet on medium heat and add chicken. Cover and cook for 10 - 12 minutes, turning once. Let cool a bit, transfer to a cutting board and shred using 2 forks.
- Preheat oven to 375 degrees F. In a medium 8" x 11" baking dish add a few tablespoons of Enchilada Sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini widthwise (cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
- Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.