Low carb chicken zucchini enchilada bake with layers upon layers of creamy, flavorful goodness: Refried beans, cheese, chicken, zucchini and a homemade enchilada sauce!
Zucchini party should be a legit thing that people have. You get together with all your friends who have a zucchini surplus, make various zucchini recipes and walk aways with different delicious meals.
Only suggesting this because readers are often emailing me asking what to do with their zucchini. I’m not sure if you guys are buying it in bulk or what, but there’s my suggestion for you: an epic #zucchiniparty.
All jokes aside, one of the reasons I love zucchini is because it can replace various pasta and still holds up quite well. Take for example, this delightful zucchini enchilada casserole made with creamy refried beans, my favorite homemade enchilada sauce, corn, chicken and Go Veggie cheese. NOMS. It’s good for just about everything, including loading your chips up with. If you haven’t had Go Veggie cheese before, it’s a really wonderful alternative to regular cheese. They even make vegan versions for you to try out!
And here’s the kicker: zucchini slices are used instead of corn tortillas.
uhhhhh huh honey.
If you’re looking for an easy, veggie filled meal, then choose this one. And if you’re feeling lazy, that’s cool too — just chop up the zucchini and saute it a little, then throw everything in a casserole dish with some cheese on top. Guaranteed love at first bite.
Highly recommend topping with guacamole, hot sauce and cilantro too. Enjoy! xo
Low Carb Chicken Zucchini Enchilada Bake
Nutrition Information
- Serving size: 1/6th of recipe
- Calories: 207
- Fat: 10.2g
- Saturated fat: 4.2g
- Carbohydrates: 25.6g
- Sugar: 8.5g
- Fiber: 6.2g
- Protein: 27.7g
Recipe type: Mexican, Dinner, Chicken, Protein, Low Carb, Gluten Free
Prep time:
Cook time:
Total time:
Ingredients
- Enchilada Sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 - 15 oz can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the casserole:
- 2-3 large zucchini, cut lengthwise into 1/8" thick slices
- 2 cups shredded, cooked chicken breast (about 1 pound chicken breast)
- 1 small white onion, diced
- 1 medium red bell pepper, chopped
- 1 cup fresh or frozen sweet corn
- 1 cup refried beans (I like black bean)
- 1 1/2 cups Go Veggie Cheddar Shreds
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