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!

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How to Make Chicken Zucchini Casserole

You can slice zucchini using mandoline or grater with slicing blade. I highly recommend to wear cut resistant gloves.
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.
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.
Transfer to a cutting board and shred with 2 forks. Set aside.
In a medium bowl, add tomato sauce, taco seasoning, jalapeno, cumin, garlic powder, salt and pepper; stir to combine and set aside.
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.
Wipe dry the baking dish, spread a few tablespoons of enchilada sauce and sprinkle with quinoa.
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.
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.
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.