Chicken Zucchini Casserole

Ingredients

zucchini cut lengthwise into 1/8 inch thick slices

3 lb

chicken thighs or breasts boneless, skinless

1 1/2 lb

tomato sauce low sodium

42 oz

taco seasoning low sodium

4 1/2 tsp

jalapeno minced

1 1/2 tbsp

maple syrup

3 tsp

cumin ground

1 1/2 tsp

garlic powder

1 1/2 tsp

salt

3/4 tsp

black pepper ground

3/8 tsp

oil

1 1/2 tsp

quinoa uncooked

3/8 cup

Tex Mex cheese shredded

2 1/4 cup

Method

1. 01Layer zucchini slices in a 9x13 baking dish, sprinkling salt between layers. Set aside 30 minutes to draw out moisture.30 min
2. 02Coat chicken with 1 tsp taco seasoning. Heat oil in a large skillet over medium heat, add chicken and cook 5 minutes per side until cooked through. Transfer to a cutting board and shred with two forks.
3. 03Whisk tomato sauce, 2 tsp taco seasoning, jalapeno, maple syrup, cumin, garlic powder, salt and pepper in a bowl.
4. 04Preheat oven to 375°F. Pat zucchini slices dry with paper towels.
5. 05Wipe baking dish dry. Spread a few tablespoons sauce on the bottom and sprinkle with quinoa. Layer zucchini overlapping slightly, then 1/3 of shredded chicken, some cheese (reserving more than half for top), and 1/3 of sauce. Repeat layers, finishing with zucchini, sauce, and remaining cheese.
6. 06Cover with foil and bake 30 minutes. Uncover and bake 20 minutes more.50 min
7. 07Let stand 20 minutes. Cut into 8 slices and serve.20 min