In my humble home, there’s a dish that has become a family favorite, one that I affectionately call “Lasagna.”

However, despite its name, this delightful creation is not your typical lasagna. Instead, it is a mouthwatering Chicken and Zucchini Tortilla Casserole that has won over the hearts and taste buds of everyone in my house.

I share the secret behind this delectable dish and why it has become a firm favorite on our dining table. The key to this scrumptious casserole lies in the careful selection of ingredients.

CHECK MY SIMPLE LASAGNA RECIPES

First and foremost, I prioritize using good quality, low-carb tortillas or wraps as the foundation of the dish. These tortillas not only provide a sturdy base but also ensure a guilt-free indulgence.

Layered between the tortillas are tender chicken pieces, thin zucchini slices, a generous amount of delicious marinara sauce, and a sprinkling of shredded cheese to create a harmonious blend of flavors.

Anyway, you can make this with ground beef. However, since we are not consuming red meat as before in my household I had to come up with recipes that would be lighter using chicken, turkey, or fish, but still filling and delicious.

I start by seasoning the chicken, which is then ready. I use a mixture of flavorful herbs and spices. The chicken has been cut into flavorful morsels after being cooked to perfection and is then prepared to be piled into the casserole.

To ensure equitable distribution throughout the dish, the zucchini is sliced into thin rounds or lengthwise then cut into smaller pieces, and combined with the chicken.

After slicing the zucchini thinly on a mandolin, I salt it generously. I squeeze out the excess zucchini juice after 15 or 20 minutes and pat tried with either paper towel or kitchen cotton towel. Zucchini can of course cook in advance, but it is not necessary.

Even while I enjoyed cooking zucchini rounds in my air-fryer to the crispy perfection, you are not required to for this casserole.

TAP HERE FOR MORE CASSEROLE RECIPES

Next comes the fun part – the layering process. I start by placing a tortilla at the bottom of the casserole dish, followed by a layer of zucchini slices.

On top of the zucchini, I generously spread a layer of the marinara sauce, chicken and cheese allowing the flavors to infuse with the other ingredients.

This layering process is repeated until the casserole dish is filled to the brim, ensuring each bite is a delightful medley of flavors.

If you decide to make this tasty Chicken and Zucchini Tortilla Casserole, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

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Yield: 8 SERVINGS

Chicken and Zucchini Tortilla Casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

Super tasty and easy recipe for Chicken and Zucchini Tortilla Casserole

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Ingredients

• 8 to 9 medium tortillas, I used low carb
• 1 jar of pasta sauce, any brand of your choice
• 1 pound of shredded cheese; pizza blend or mozzarella
• 2 tablespoon olive oil

Zucchini:

• 2 smaller zucchinis (or 1 larger), sliced thinly
• 1 teaspoon salt

Chicken:

• 1 chicken breast, almost minced
• 1 teaspoon olive oil
• 1 teaspoon fried parlsy
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Slice zucchini lengthwise then cut into smaller pieces or simply into rounds. Place into the large bowl then sprinkle with salt and mix to coat. Then allow it to sit for about 15 to 20 minutes. The salt will draw the moisture out. You can use the paper towel to absorb the excess moisture. Rinse with cold water, then pat dry again.
2. Slice chicken into small pieces, almost minced, then cook in the skillet on the medium high heat with seasonings and herbs listed in ingredient list. Cook until cooked through and there is no more pink visible.
3. Preheat oven to 400 degrees Fahrenheit.
4. Oil baking dish well, then place tortillas at the bottom. My baking dish was large and I used 3 tortillas on the bottom; two tortillas side by side, and the third one I cut in half to fill the gap on the other side. *SEE the PIC.
5. On top of the tortillas add cooked chicken and zucchini,, cheese and sauce. Do not over power it with the sauce so add generous amount. Then play another layer or tortillas, and do the same proceeds again.
6. Place the last layer or tortillas, then spread a bit of sauce again and cheese, as much as you wish.
7. Bake for 20 to 25 minutes or until the cheese is completely melted and bubbly.
8. Let it cool down for about 10 minutes before cutting into the casserole.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 1060mgCarbohydrates: 29gNet Carbohydrates: 27gFiber: 2gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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