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Zucchini Enchilada Casserole is a fantastic fusion of Tex-Mex flavors and wholesome goodness.
It’s layered with vibrant zucchini, protein-packed black beans, and sweet corn, all nestled in a zesty green salsa and melty cheese.
It’s perfect for a weeknight dinner, a potluck dish, or a family favorite meal. If you loved my Chicken Zucchini Stir Fry, I think you’ll love this recipe.
Table of Contents
Why You’ll Love This Recipe
- Flavor Explosion: The combination of zesty green salsa, tender zucchini, and seasoned chicken creates a symphony of deliciousness in every bite.
- Wholesome Twist: This casserole packs veggies with zucchini, red bell peppers, onion, making it a more wholesome take on classic enchiladas. It’s a perfect dinner for people with a healthy appetite who can enjoy this enchilada casserole without the guilt.
- Easy to Make: With minimal prep and simple layering, this casserole comes together quickly for a stress-free meal.
- Adaptable: Don’t have all the ingredients? No problem! Check out the variations section for some easy substitutions.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Olive oil
- Onion – diced
- Red bell pepper – cored and diced
- Jalapeno pepper – cored and diced
- Garlic – minced
- Cumin
- Smoked Paprika
- Salt and Pepper
- Green enchilada sauce or Homemade Green Salsa.
- Shredded Chicken – Yes, shredded rotisserie chicken works well. You could also use leftover turkey as well.
- Black beans, rinsed and drained
- Corn – Sweet corn, rinsed and drained, if using canned corn.
- White rice – Cooked white rice. It’s a great way to use leftover rice.
- Zucchini – Fresh zucchini that is sliced thinly lengthwise
- Monterey Jack cheese shredded
How To Make Zucchini Enchilada Casserole
Heat the oven to 350° and spray a 9×13 inch pan with cooking spray. In a large pan, heat the olive oil and cook the onion, bell pepper, jalapeno, and garlic and stir in the spices. Cook for 4 to 5 minutes.
Stir in the green sauce and heat for a minutes.
Add the chicken, beans, corn and rice and heat through.
Stir everything together.
Slice the zucchini.
Spread a couple of spoons of the filling over the bottom of the pan, then place a layer of zucchini slices over the sauce.
Spread half of the sauce over the zucchini slices and top with a third of the cheese.
Place another layer of zucchini over the cheese and spread the remaining sauce over them.
Add another third of the cheese, then add the remaining zucchini slices and top with te remaining cheese.
Place in the oven and bake for 30 minutes.
Remove and serve with your favorite toppings.
Recipe Tips
- Don’t overcook the zucchini. You want it to be tender but still retain a slight bite.
- Make it vegetarian: Simply omit the chicken and add an extra can of black beans.
- Spice it up! If you like a kick, add a pinch of cayenne pepper to the filling.
- Leftovers: This casserole reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
- No green sauce? No problem! You can substitute with 2 cups of your favorite store-bought enchilada sauce.
- Change up the cheese: Monterey Jack is a classic, but feel free to experiment with cheddar, pepper jack, or a blend of Mexican cheeses.
- Add extra veggies: Chopped poblano peppers, mushrooms, or even broccoli florets would be delicious additions.
What To Serve with Zucchini Enchilada Casserole
- Mexican Cauliflower Rice / Cilantro Lime Rice
- Guacamole
- Pico De Gallo
- Salsa – Salsa Rojo or Salsa Verde
- Sour Cream or Mexican Crema
- Avocado slices
- Sliced Jalapeños
- Chopped Cilantro
FAQs
Yes, pre-shredded cheese works perfectly fine in this recipe. Just be aware that pre-shredded cheese tends to clump more easily and may not melt quite as smoothly.
Yes! You can assemble the casserole completely up to the baking step. Cover it tightly with foil and refrigerate for up to 24 hours. When ready to bake, take it out of the fridge and let it sit at room temperature for 30 minutes before baking. Then, bake as directed, adding a few extra minutes, if needed, until heated through and bubbly.
Yes, if you don’t have zucchini on hand, you can try using thinly sliced yellow squash or eggplant as a replacement.
Absolutely! Just be sure to use gluten-free green sauce or enchilada sauce and ensure your chosen cheese is labeled gluten-free. Additionally, double-check the ingredients list on the cooked rice to ensure it’s gluten-free as well.
There are a couple of reasons why your casserole might be watery. One possibility is that the zucchini wasn’t fully drained after slicing. If you notice excess moisture, try blotting the zucchini slices with paper towels before layering them in the casserole. Another possibility is that the green sauce was too thin. If using homemade green sauce, be sure it has simmered and thickened slightly before adding it to the recipe.
More Zucchini Recipes
- Chicken Zucchini Stir Fry
- Zucchini Noodles with Pesto and Bacon
- Corn and Zucchini Salsa
- Zucchini Tomato Pie
If you made this Zucchini Enchilada Casserole recipe and loved it, please leave a comment and a 5-star review, letting others know how much you liked it.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 large red bell pepper cored and diced
- 1 jalapeno pepper cored and diced
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Green Enchilada Sauce (or Homemade Green Salsa)
- 2 cups chicken cooked and shredded (Rotisserie)
- 1 (15-ounce can) black beans rinsed and drained
- 1 1/2 cups frozen corn
- 1 cup cooked white rice
- 2 medium zucchini sliced thinly
- 2 cups Monterey Jack cheese shredded
Instructions
- Heat the oven to 350° and spray a 9×13 inch casserole dish with cooking spray.
- In a large skillet, heat the olive oil and cook the onion, bell pepper, jalapeno, and garlic and stir in the spices. Cook for 4 to 5 minutes.
- Stir in the green enchilada sauce and heat for a minutes.
- Add the chicken, beans, corn and rice and heat through.
- Slice the zucchini.
- Spread a couple of spoonfuls of the filling over the bottom of the pan, then place a layer of zucchini slices over the sauce.
- Spread half of the sauce over the zucchini slices and top with a third of the shredded cheese.
- Place another layer of zucchini over the cheese and spread the remaining sauce over them.
- Add another third of the cheese, then add the remaining zucchini slices and top with te remaining cheese.
- Place in the oven and bake for 30 minutes.
- Remove and serve with your favorite toppings.
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