Skip to content


    Zucchini Enchilada Casserole

    Give your classic Enchiladas a fall twist by trying these Zucchini Enchiladas made without tortillas for a low-carb, Keto alternative! 


    3 large Zucchini sliced 1/4 inch (16-18 slices)

    Olive oil

    Salt and Pepper

    1 pound of shredded chicken

    1 pouch of Saucy lips Foods Green Enchilada or Red Enchilada sauce 

    8 oz ( 1 cup) of shredded cheese (Mozzarella or Oaxaca cheese)

    Half a small onion thinly sliced

    Sour cream and fresh cilantro for garnish


    PREHEAT oven to 350F

    FOR ZUCCHINI: To remove the excess water from the zucchini we like to broil the slices first. Place your slices on a parchment-lined sheet pan, brush with olive oil and sprinkle with salt and pepper. Place in the broiler setting for 5 min, flip and another 5 min. Set aside. Another method is to grill the zucchini over medium-high until tender. 

    GREASE a 9 x13 inch pan

    POUR 2 oz of the Green Enchilada Sauce to coat the bottom lightly

    PLACE 8-9 slices of zucchini to cover the bottom

    PLACE a layer of the shredded chicken and add 4 more oz of the sauce

    SPRINKLE one cup of the shredded cheese over the sauce and chicken mixture  

    ADD the top layer of zucchini

    POUR the remaining 2 oz of sauce over top and spread evenly into a thin layer

    SPRINKLE the remaining cup of cheese and add a layer of sliced onions 

    BAKE at 350F for 30 minutes, for a golden and bubbling finish, broil for 5 minutes.

    TOP with sour cream and cilantro before serving.



    Leave a comment

    Please note, comments must be approved before they are published