Chicken Zucchini Casserole

Ingredients

zucchinicut lengthwise into 1/8 inch thick slices

1 lb

chicken thighs or breastsboneless, skinless

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

1/2 lb1/2 lb

tomato saucelow sodium

14 oz

taco seasoninglow sodium

1 1/2 tsp

jalapenominced

1/2 tbsp

maple syrup

Veganagave nectar

1 tsp1 tsp

cuminground

1/2 tsp

garlic powder

1/2 tsp

salt

1/4 tsp

black pepperground

1/8 tsp

oil

1/2 tsp

quinoauncooked

1/8 cup

Tex Mex cheeseshredded

Vegannutritional yeast

3/4 cup3/4 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

Fits

• Gluten-free