by Olena

Chicken Zucchini Casserole

by Olena

Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.

When heat wave strikes, I’m obsessed with making layered low carb casseroles like zucchini lasagna and this chicken zucchini casserole with enchilada sauce. They are time consuming but I don’t care because it’s a creation, a piece of art, a healthy lab experiment. I just love to throw everything together and see what happens (many food Gods prayers are usually involved). And then I end up with delicious veggie, protein and flavour packed casserole that is low in carbs. Isn’t that every mom’s summer dream?! Besides “is it school yet?!”

Tips for Best Low Carb Chicken Zucchini Casserole

  • Zucchini noodle sheets replace high in carbs tortilla or pasta. I highly recommend to get yourself a sharp mandoline, cut resistant gloves and take advantage of dirt cheap, healthy and filling zucchini the 2 months of summer it’s in abundance.
  • Gigantic garden zucchini would be perfect for this chicken and zucchini casserole – just slice in rounds.
  • Any type of chicken works – breast, thigh, leftover grilled chicken breast, baked chicken breast, rotisserie chicken etc.
  • Ground turkey or shredded leftover turkey would be great (especially if you are reading this recipe Thanksgiving/Christmas time).

Enjoy!Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.

MY LATEST RECIPES

How to Make Chicken Zucchini Casserole

  1. You can slice zucchini using mandoline or grater with slicing blade. I highly recommend to wear cut resistant glovesLow Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  2. In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery chicken and zucchini casserole. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  3. Sprinkle chicken with taco seasoning and using tongs toss to coat. Preheat large skillet on medium heat, swirl oil to coat and add chicken. Cook for 5 minutes or until white edges appear, turn and cook for 5 more minutes or until cooked through. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  4. Transfer to a cutting board and shred with 2 forks. Set aside. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  5. In a medium bowl, add tomato sauce, taco seasoning, jalapeno, cumin, garlic powder, salt and pepper; stir to combine and set aside. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  6. Preheat oven to 375 degrees F. Pat dry each zucchini layer with paper towels transferring to another dish (plate). You want to absorb moisture between each zucchini layer as much as possible. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  7. Wipe dry the baking dish, spread a few tablespoons of enchilada sauce and sprinkle with quinoa. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  8. Place sliced zucchini overlapping a bit to create a single layer. Top with 1/3 of shredded chicken, then a bit of cheese (reserving a bit more than half for the top) and 1/3 of enchilada sauce. Inside layers of zucchini don’t have to look perfect.Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  9. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of enchilada sauce, then sprinkled with remaining cheese. If you would like a nice weave of zucchini on top, reserve a bit more zucchini noodles than for a regular layer.Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
  10. Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot. Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.
Print

Chicken Zucchini Casserole

4.5 from 2 reviews

Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodle sheets and super easy healthy enchilada sauce. Lots of fiber, vegetables and protein in this dish.

  • Author: ifoodreal.com
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

  • 2 lbs zucchini, cut lengthwise into 1/8″ thick slices
  • 1 lb chicken thighs or breasts, boneless & skinless
  • 28 oz tomato sauce, low sodium
  • 3 tsp low sodium organic taco, divided
  • 1 tbsp jalapeno, minced
  • 2 tsp maple syrup or honey
  • 1 tsp cumin, ground
  • 1 tsp garlic powder
  • 1/4 tsp salt + more for zucchini
  • 1/4 tsp black pepper, ground
  • 1 tsp avocado oil
  • 1/4 cup quinoa, uncooked
  • 1 1/2 cups (7 oz) any hard cheese, shredded

Instructions

  1. In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery chicken and zucchini casserole.
  2. Sprinkle chicken with 1 tsp taco seasoning and using tongs toss to coat. Preheat large skillet on medium heat, swirl oil to coat and add chicken. Cook for 5 minutes or until white edges appear, turn and cook for 5 more minutes or until cooked through. Transfer to a cutting board and shred with 2 forks. Set aside.
  3. In a medium bowl, add tomato sauce, 2 tsp taco seasoning, jalapeno, maple syrup, cumin, garlic powder, salt and pepper; stir to combine and set aside.
  4. Preheat oven to 375 degrees F. Pat dry each zucchini layer with paper towels transferring to another dish (plate). You want to absorb moisture between each zucchini layer as much as possible.
  5. Wipe dry the baking dish, spread a few tablespoons of tomato sauce mixture and sprinkle with quinoa (helps to absorb liquids). Place sliced zucchini overlapping a bit to create a single layer. Top with 1/3 of shredded chicken, then a bit of cheese (reserving a bit more than half for the top) and 1/3 of tomato sauce. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of tomato sauce, then sprinkled with remaining cheese.
  6. Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.
  1. Store: Refrigerate in an airtight glass container for up to 5 days.

    Make Ahead: Assemble and refrigerate tightly covered for up to 24 hours, then bake.

    Freeze: Do not.

Notes

You can use any cooked chicken.

You can slice zucchini using a mandoline or grater with a slice blade (I highly recommend to wear cut resistant gloves). If you would like a nice weave of zucchini on top, reserve a bit more than for a regular layer.

If using not low sodium tomato sauce, reduce salt.

 Did you make this recipe? Please give it a star rating in the comments.

30 Healthy Zucchini Recipes

30 Healthy Zucchini Recipes

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

42 comments on “Chicken Zucchini Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I’m confused… ingredients calls for tomato sauce but instructions list enchilada sauce??? Pls clarify 🙂 Thx!

    1. Fixed. Tomato sauce combined with all those spices in step 3 makes homemade enchilada sauce. And I would like to be kissing dolphins right now as well.:)

  2. Delicious and nutritious! I made this with sliced zucchini that I then halved and thought it worked well. If I made it again, I would use fresh tomatoes and garlic, since I rarely use canned goods, but all in all, this was something I would definitely make a again! Took about one hour to prepare and slightly more than one hour to cook.

  3. I currently have 2 large pans of these in oven now. I added some chopped olives, corn and sauteed onions and made homemade roasted green chile enchilada sauce as I had a mess of green chiles I picked from the garden. Of course zuchinni from garden as well. Yummy smelling as we wait for eclipse this morning in the totality zone. ( I would rather be quilting and cooking though!?)

    1. Those are great additions! Totality zone was good for a few minutes and now let’s move on to more fun stuff haha. I get you. Solar eclipse was great but it’s a quick fun.

  4. All ready for oven…can’t wait to try this…I didn’t have pepper jack cheese so I spread Pace jalape~o pepper jack dip on it with other cheese!

  5. Love the idea of a casserole with zucchini and uncooked quinoa where the quinoa will obsorb the extra water from the zucchini. You could take this idea in a hundred directions. I can’t wait to experiment with this!

  6. I saw this recipe and it is great for someone like me with celiac disease and is watching her carbs. My friends and I loved it for brunch!! Delicious ?. I read the other comments and I used my mandolin to slice the zucchini and wrapped them in towels overnight in the fridge to get some of the moisture out of the zucchini without salt. It turned out awesome!! Thank you for being this delicious, gluten free and healthy recipe!!
    Liz

  7. I am making this recipe again today. It’s delicious. I made my own taco seasoning, it’s so easy and worth it. Zucchini has high water content, so I am going to salt it, let it sit, and pat dry to avoid all the excess liquid. I am also using eggplant and zucchini this time.

  8. I made this tonight for the family because I didn’t have much time and had many chicken breast and zucchinis. It was DELICIOUS. Everyone loved it.

    We are dairy free so I used Daiya shredded cheese in place of the cheese and added chopped cilantro to the enchilada sauce.

    Will make again!

  9. You can make your own enchilada sauce, like store bought, but way better. Just add 2 TBLS oil, 2 TBLS flour,(cook for one minute) then add 4 TBLS Chili powder to the above sauce recipe. It will make a thicker more traditional sauce.

    1. I love this recipe! I use leftover crock-pot taco chicken for my meat, and this suggestion for the enchilada sauce is spot-on!

  10. OH MY YUM!!! I made this tonight and it was so flavorful and filling. Thank you for sharing this recipe. I will definitely be making this often.