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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

Cook 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. 

Assemble: 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: Bake at 350F for 30 minutes, for a golden and bubbling finish, broil for 5 minutes.

Top with sour cream and cilantro before serving.


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