Chicken  Zucchini  Casserole

Comfort meets healthy in Chicken Zucchini Casserole with layers of shredded chicken, zucchini noodle sheets and easy homemade sauce. Loaded with fiber, vegetables, and protein, this will be a weeknight dinner favorite.

Zucchini Chicken thighs or breasts Tomato sauce Taco seasoning Jalapeno Honey or maple syrup Cumin Garlic powder Salt Ground black pepper Oil Quinoa Any hard cheese, shredded

Ingredients You Need

In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeat with remaining zucchini. Set aside for 30 minutes so the salt can pull away moisture from the zucchini.


Sprinkle chicken with 1 tsp taco seasoning and toss to coat. Preheat skillet with oil 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, 2 tsp taco seasoning, jalapeno, maple syrup, 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. You want to absorb moisture between each zucchini layer as much as possible.


Wipe baking dish dry, spread a few tablespoons of tomato sauce mixture 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 and 1/3 of tomato sauce. Repeat until you run out of ingredients and sprinkle the top with remaining cheese.


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.



Refrigerate in an airtight glass container for up to 5 days.

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