Chipotle Chicken and Zucchini Casserole is an easy, low-carb dinner packed with smoky chipotle flavor, tender chicken, and fresh zucchini. This simple casserole is perfect for busy weeknights, meal prep, or anyone looking for a satisfying low-carb comfort meal without sacrificing flavor.
I love this Chicken and Zucchini casserole. This simple make-and-bake recipe was inspired by a friend, Sailor Bailey! If you enjoy easy chicken and zucchini recipes like this one, be sure to check out her other amazing dishes at www.sailorbailey.com.
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Ingredients
To make Chicken and Zucchini Casserole, you'll need these easy-to-find ingredients.
- Chicken Thighs -Thighs work best. They stay juicy, tender, and delicious!
- Zucchini - Can be swapped for yellow squash.
- Onion - Can use a sweet onion, white or red. I suggest a white onion since red can be a bit overpowering for some.
- Bell Pepper - Color doesn't matter. You choose!
- Seasonings - Salt, Cumin, Garlic, and Oregano.
- Chipotles in Adobo Sauce - Keep these on hand! You'll be surprised how often you use them. They are easily found in the Hispanic section of the grocery store.
- Canned Petite Diced Tomatoes - can also use 3 Roma tomatoes or 1 large tomato
- Mozzarella Cheese - I used a smoked cheese for extra flavor, and it was GREAT! Can also use Parmesan instead.
- Green Onion and Lime - Used for ending flavor and to finish with a topping of lime zest.
See recipe card for quantities.
Step-By-step Instructions
How to make Chipotle Chicken and Zucchini Casserole
Everything you need to know is laid out in the easy-to-follow steps. These step-by-step instructions show you exactly how to make Chipotle Chicken and Zucchini Bake with perfect results every time.
Prep Ingredients
- Preheat oven to 350°F. Wash zucchini. Cut in ½ long ways and salt it. Place to the side for 30 minutes while you prep the rest of the ingredients.
- Puree chipotles. Chop bell pepper, onion, and green onion. Zest and juice a lime. Drain the can of tomatoes. Shred cheese.
- Season chicken thighs with pureed chipotles, salt, cumin, and garlic powder.
- In a heated skillet on medium-high heat with olive oil, cook chicken for 5 minutes on each side. Remove and set aside.
- In a heated skillet on medium heat with olive oil, sauté the onion and bell pepper until tender. Add in tomatoes, garlic powder, oregano, and lime juice. Cook for 2 minutes. Then, add and mix in cooked chicken and lime zest.
- With a paper towel, wipe off excess water from the zucchini. Slice into ½ moon pieces.
ProTip: Salting the zucchini and patting it dry before baking will help remove excess moisture, keeping the casserole thick and flavorful.
- Layer the baking dish with a layer of uncooked zucchini on the bottom, followed by a layer of chicken mixture. Add a second layer of zucchini and top with a layer of shredded cheese. Bake uncovered for 20-25 minutes or until zucchini is slightly tender.
- Remove from oven and let cool for 10 minutes. Top with scallions and enjoy!
More Meal Prep Favorites
If you are looking for more easy, make-ahead meals, try one of these family favorites. They are simple, flexible, and great for busy nights.
- Sheet Pan Roasted Vegetables - a perfect side dish or base for bowls and protein-packed meals. This dish pairs well with chicken and zucchini casserole.
- Crock Pot Shredded Chicken - One of our most versatile meal prep staples for salads, wraps, and bowls.
- The Best Grilled Chicken for Wraps - Juicy, flavorful chicken that works for lunches all week long.
- Chicken and Pasta Afredo Bake - A comforting, family-friendly casserole that is great for leftovers.
Substitutions
Simple additions to make Chicken and Zucchini casserole your own
Make this dish yours by swapping ingredients to better fit your family's tastes and needs. There are always options, and this recipe is very forgiving!
- Meat Options -
- Don't feel stuck with chicken! Pork tenderloin and a tender cut of steak both work beautifully and add a different flavor profile.
- Vegetarian -
- Skip the meat altogether and substitute with your choice of beans instead. Red Beans work perfectly, but black or pinto beans are great too!
- Swap the Flavors-
- If chipotles aren't your jam, turn this into an Italian-style bake. Swap mozzarella cheese for parmesan and replace the chipotle with basil and red pepper flakes. Same method, totally different vibe!
Equipment and Supplies
- Knives - My best friend for prep! A good knife makes cooking better!
- Souper Cubes - Perfect for portioning leftovers or meal prep!
- Staub Bakeware- Heavy-duty bakeware that looks beautiful.
- Skillet - Essential for building flavor in a recipe!
- Glass bowl - Great for seasoning and tossing ingredients!
- Wooden Spoon - Gentle on your cookware and perfect for stirring.
- Citrus Juicer - Makes getting every drop of lime juice easy.
Storing Leftovers
How to Refrigerate Chicken and Zucchini
Allow the casserole to cool completely, then transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days.
Freezing
This chicken and zucchini meal freezes well. Once fully cooled, portion into freezer-safe containers. Freeze up to 2-3 months. Thaw overnight in the refrigerator before reheating for the best texture.
How to reheat Chicken and Zucchini
- Microwave - You can reheat individual portions in 30-45 second intervals until warmed through.
- Oven - Place leftovers in an oven-safe dish, cover loosely with foil, and reheat at 350°F for 15-20 minutes, or until hot.
Low Calorie / Low Carb
Looking for other recipes like this? Try these:
Frequently Asked Questions
Yes, you can assemble the casserole up to 24 hours in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it sit out for about 15 minutes, then bake as directed.
Chicken breast works well, just be careful not to overcook it, as it is leaner and can dry out faster than thighs.
It has a mild to medium heat. You can easily adjust the spice level by using more or less chipotle in adobo, or by removing the seeds before blending.
Video of recipe
Recipe
Baked Chicken and Zucchini
Equipment
- Oven
Ingredients
Chicken Seasonings
- 1 lb Chicken Thighs
- 3 tablespoon Chipotles in Adobo Sauce pureed
- 1 teaspoon Salt
- ½ teaspoon Cumin
- 1 teaspoon Garlic Powder
Zucchini Mixture
- 3 Zucchinis
- 2 teaspoon Olive Oil
- ½ Medium Onion diced
- 1 Bell Pepper diced
- 1 Lime zested and juiced
- 14 oz Can of Petite Diced Tomatoes drained
- 1 Cup Mozzarella Cheese shredded
- ½ teaspoon Garlic Powder
- ½ teaspoon Oregano
- 1 Stock Green Onion for garnish
Instructions
- Prepare the Ingredients: Preheat oven to 350°F. Wash zucchini, cut in half lengthwise, and sprinkle with salt. Set it aside for 30 minutes while preparing the remaining ingredients. Puree the chipotles, chop the bell pepper, onion, and green onion. Then zest and juice a lime. Drain the tomatoes and shred the cheese.3 Tbsp Chipotles in Adobo Sauce
- Season and Cook the Chicken: Season chicken thighs with pureed chipotles, salt, cumin, and garlic powder.Heat olive oil in a skillet over medium-high heat and cook chicken for 5 minutes per side. Remove and set aside. 1 lb Chicken Thighs 3 Tbsp Chipotles in Adobo Sauce1 Tsp Salt ½ Tsp Cumin 1 Tsp Garlic Powder
- Make the Chicken Mixture: In the same skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until tender. Add diced tomatoes, garlic powder, oregano, and lime juice. Cook for 2 minutes, then stir in the cooked chicken and lime zest. 2 Tsp Olive Oil ½ Medium Onion 1 Bell Pepper 14 oz Can of Petite Diced Tomatoes ½ Tsp Garlic Powder ½ Tsp Oregano 1 Lime
- Prepare the Zucchini: Pat the zucchini dry with a paper towel to remove excess moisture. Slice into half-moon pieces. 3 Zucchinis
- Assemble and Bake: Layer uncooked zucchini in the bottom of a baking dish, followed by the chicken mixture. Add another layer of zucchini and top with shredded cheese. Bake uncovered for 20-25 minutes, or until zucchini is slightly tender and cheese is melted. 1 Cup Mozzarella Cheese
- Finish and Serve: Remove from oven and let cool for 10 minutes. Top with green onions and enjoy! 1 Stock Green Onion
Notes
- Don't skip the salting of the zucchini step. Salting for 30 minutes draws out excess moisture so that your bake isn't watery.
- Shred the cheese yourself. It's best to avoid pre-shredded cheeses since they are tossed in an anti-caking agent that can make them gritty in texture.
- Cook the chicken until it's 165ºF on a meat thermometer. It's difficult to overcook boneless chicken thighs, which is one of the reasons why we find them foolproof for this chicken and zucchini bake.
- Swap chicken thighs for breast meat. You can use boneless, skinless chicken breasts. Just make sure they are on the smaller side when cooking so they don't become too dry. They will take longer to cook than thighs, but use your thermometer to know when they are done.
- For the quickest prep, use rotisserie chicken. As always, if you don't want to cook the chicken at all, you can toss shredded rotisserie chicken with the spices, and it's just as delicious. This cuts the prep time down by half!
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