Chicken Zucchini Casserole is the perfect combination of hearty protein, fresh vegetables, and bold flavors all baked into one comforting dish. This low-carb, gluten-free recipe is a delicious way to enjoy a satisfying meal without feeling weighed down. With tender slices of zucchini layered between juicy chicken, seasoned tomato sauce, and melted cheese, it’s a dinner the whole family will love. Whether you’re meal prepping for the week or making a wholesome dinner for tonight, this casserole is as easy to prepare as it is flavorful. Plus, it’s a great way to sneak in extra veggies without compromising on taste.
Why You’ll Love This Chicken Zucchini Casserole
- Healthy & Wholesome: A nutrient-rich meal packed with lean protein and fresh zucchini.
- Low-Carb & Gluten-Free: Perfect for those watching carbs or avoiding gluten.
- Meal-Prep Friendly: Make ahead and bake when ready for an easy weeknight dinner.
- Bold Flavors: Taco seasoning, jalapeños, and a touch of maple syrup add a unique twist.
- Family-Friendly: Even picky eaters will enjoy this cheesy, layered casserole.
Ingredients
- 2 lbs of zucchini, cut lengthwise into thin 1/8″ slices
- 1 lb boneless, skinless chicken thighs or breasts
- 28 oz low-sodium tomato sauce
- 3 tsp low-sodium taco seasoning, divided
- 1 tbsp jalapeño, finely minced
- 2 tsp maple syrup or honey
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp salt (plus extra for zucchini)
- 1/4 tsp black pepper
- 1 tsp oil (for frying)
- 1/4 cup quinoa, uncooked
- 1 1/2 cups (around 7 oz) shredded hard cheese of choice
Step-by-Step: How to Make Chicken Zucchini Casserole
- Prep the Zucchini: Lay zucchini slices in a single layer in a 9×13 baking dish. Sprinkle with salt and let rest for 30 minutes to release excess moisture.
- Cook the Chicken: Coat chicken with 1 tsp taco seasoning. Heat oil in a skillet over medium heat, cooking for 5 minutes per side until fully cooked. Transfer to a cutting board and shred with two forks.
- Make the Sauce: In a bowl, combine tomato sauce, remaining taco seasoning, jalapeño, maple syrup, cumin, garlic powder, salt, and pepper.
- Preheat the Oven: Set oven to 375°F. Pat zucchini slices dry with paper towels to remove excess moisture.
- Assemble the Casserole: Spread a few spoonfuls of sauce and sprinkle quinoa at the bottom of the dish. Layer zucchini slices, 1/3 of the shredded chicken, some cheese, and 1/3 of the sauce. Repeat layers, finishing with zucchini, sauce, and the remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20 minutes until bubbly and golden.
- Rest & Serve: Let the casserole rest for 20 minutes before slicing. Serve hot.
Helpful Tips
- Use a mandoline slicer for perfectly even, thin zucchini slices.
- Shred your own cheese for the best melt and flavor.
- For extra heat, add more jalapeños or a pinch of red pepper flakes.
Substitutions and Variations
- Protein swaps: Try ground turkey, beef, or rotisserie chicken instead.
- Cheese: Use mozzarella, Monterey Jack, or a Mexican blend.
- Zucchini alternative: Replace with eggplant or yellow squash.
- Grains: Substitute quinoa with cooked rice or omit for a lower-carb dish.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Do Not Freeze: Freezing is not recommended as zucchini releases too much water.
Nutritional Information
- Serving Size: 1 slice
- Calories: 234 kcal
- Carbohydrates: 15g
- Protein: 21g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 59mg
- Sodium: 458mg
- Fiber: 3g
- Sugar: 7g
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables.
- Add garlic bread or a light quinoa salad on the side.
- Serve with a sparkling water or a crisp white wine.
Frequently Asked Questions About Chicken Zucchini Casserole
Can I use pre-cooked chicken? Yes! Rotisserie chicken or leftover cooked chicken works perfectly.
Do I have to use quinoa? No, it’s optional. It helps absorb moisture, but you can skip it for a grain-free version.
Can I make it spicier? Definitely! Add extra jalapeños or cayenne pepper for more heat.
How do I prevent watery zucchini? Salt and pat dry the slices before layering. This step is essential.
Can I make it dairy-free? Yes! Use a dairy-free cheese alternative.
Conclusion
Thank you for trying this Chicken Zucchini Casserole recipe! It’s one of my favorite go-to dinners because it’s simple to make, full of flavor, and perfect for sharing with family or friends. I love how the layers of zucchini, chicken, and cheesy tomato sauce come together for a wholesome and hearty dish. I hope this becomes a regular on your dinner table, too. Happy cooking! Thank you for being part of our food-loving community — enjoy every flavorful bite!
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Chicken Zucchini Casserole
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Chicken Zucchini Casserole is a wholesome, cheesy, low-carb dinner layered with tender zucchini, shredded chicken, flavorful tomato sauce, and melted cheese. Perfect for weeknight meals or meal prep, this gluten-free casserole is hearty, healthy, and family-approved.
Ingredients
2 lbs zucchini, sliced lengthwise into 1/8″ thick strips
1 lb boneless, skinless chicken thighs or breasts
28 oz low-sodium tomato sauce
3 tsp low-sodium taco seasoning, divided
1 tbsp jalapeño, finely minced
2 tsp maple syrup or honey
1 tsp ground cumin
1 tsp garlic powder
1/4 tsp salt, plus more for zucchini
1/4 tsp ground black pepper
1 tsp oil, for frying
1/4 cup quinoa, uncooked
1 1/2 cups (about 7 oz) shredded hard cheese of choice
Instructions
- Prep the Zucchini: Lay zucchini slices in a single layer in a 9×13 baking dish. Sprinkle with salt and let rest for 30 minutes to release excess moisture.
- Cook the Chicken: Coat chicken with 1 tsp taco seasoning. Heat oil in a skillet over medium heat, cooking for 5 minutes per side until fully cooked. Transfer to a cutting board and shred with two forks.
- Make the Sauce: In a bowl, combine tomato sauce, remaining taco seasoning, jalapeño, maple syrup, cumin, garlic powder, salt, and pepper.
- Preheat the Oven: Set oven to 375°F. Pat zucchini slices dry with paper towels to remove excess moisture.
- Assemble the Casserole: Spread a few spoonfuls of sauce and sprinkle quinoa at the bottom of the dish. Layer zucchini slices, 1/3 of the shredded chicken, some cheese, and 1/3 of the sauce. Repeat layers, finishing with zucchini, sauce, and the remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20 minutes until bubbly and golden.
- Rest & Serve: Let the casserole rest for 20 minutes before slicing. Serve hot
Notes
Use a mandoline for perfectly thin zucchini slices.
Shred your own cheese for better melting and flavor.
Substitute chicken with ground turkey, beef, or rotisserie chicken.
Replace quinoa with cooked rice or omit for a lower-carb version.
Store leftovers in an airtight container in the fridge for up to 5 days.
Assembled but unbaked casserole can be refrigerated for up to 24 hours.
Not freezer-friendly due to zucchini’s high water content.
- Prep Time: 40 minutes (includes salting zucchini)
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 234 kcal
- Sugar: 7 g
- Carbohydrates: 15 g
- Protein: 21 g