Looking for a low-carb weeknight meal that’s satisfying and full of punchy, creamy flavors? This BBQ Chicken Zoodle Casserole is a guaranteed winner!
I get it. After a long day at work, we sometimes come home completely exhausted, with little energy to make a big fuss over dinner. Sure, ordering takeout is tempting, but I’d rather take a quick glance through my fridge and whip up something easy and satisfying—bonus points if it’s both healthy and delicious. That’s why casseroles are such a lifesaver. They’re endlessly adaptable and perfect for clearing out those forgotten ingredients in your fridge, like vegetables or leftovers that are patiently waiting to be used.
This BBQ chicken zoodle casserole turned out to be the ideal way to use up some leftover chicken and the zucchinis I had enthusiastically picked up at the market last weekend, only to forget about them entirely. Zucchini noodles, or “zoodles,” initially gained popularity as a gluten-free pasta substitute, but they can be used in so many ways—from salads to side dishes.
With a savory barbecue sauce, chicken, and a luscious cheese sauce, this casserole dish definitely hits the spot. It’s like the perfect marriage of summer barbecue vibes and classic comfort food—all baked to bubbly perfection. If you’re in search of a quick weeknight dinner that’s wholesome, satisfying, and just a little bit special, look no further.
Is BBQ Chicken Zoodle Casserole Healthy?
This recipe is a fantastic choice for anyone following a low-carb or gluten-free diet (just double-check that your barbecue sauce is gluten-free!). Zucchini noodles not only cut down on carbs, but they also pack in a healthy serving of veggies. The addition of Greek yogurt lends a creamy texture while giving the dish a protein boost. With bold flavors and simple, fresh ingredients, this casserole is perfect for families looking for a comforting yet lighter meal. For a vegetarian version, swap the chicken for soy curls or shredded, sautéed oyster mushrooms.
How To Make the Perfect Zucchini Noodles
To make perfect zucchini noodles, start with fresh, firm, and small zucchinis (these tend to be less watery). You can use a spiralizer (handheld or tabletop), mandoline, julienne peeler, or even a standard vegetable peeler for ribbon-style noodles. Spiralizers come with different blade options, allowing you to choose between thin or thick noodles, depending on your preference. In this recipe, we dried the noodles in the oven, as they went into a casserole dish. If sautéing—the best cooking method, in my opinion—once spiralized, lightly sprinkle the noodles with salt and let them sit for 20 minutes to draw out excess moisture. Gently pat them dry with paper towels, and then sauté in a large skillet over medium-high heat in a little olive oil or butter for approximately 3 minutes. They should be tender but still slightly crisp.
How to Make Ahead and Store
This casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat it in a 350°F oven for 10 minutes, until warmed through.
Serving Suggestions
This casserole pairs well with a simple, crisp salad topped with an easy Raspberry Vinaigrette, Orange Vinaigrette, or Lime Vinaigrette. It also goes nicely with this Fresh Corn Feta Salad. For a heartier meal, serve slices of Avocado Bread or Cauliflower Bread. And if you’re in the mood for dessert, a light Watermelon Salad or some Grilled Peaches would be the perfect way to finish off the meal.
recipe
Ingredients
- 4 small zucchinis spiralized (about 6 cups)
- Salt
- 1/2 cup plain, nonfat Greek yogurt
- 1/2 cup barbecue sauce of choice plus additional for drizzling
- 1 1/2 cups cheddar cheese reduced-fat, grated, and divided (6 ounces)
- 1 cup shredded, cooked chicken breast leftover rotisserie chicken works great here (130g)
- 1/2 cup cilantro roughly chopped, plus additional for garnish
- Pepper to taste
Instructions
- Preheat your oven to 200°F and line two baking sheets with paper towel.
- Using the 3mm-blade, spiralize your zucchinis. Divide the zucchini noodles between the two paper towel-lined baking sheets in a flat layer. Sprinkle evenly with salt.
- Bake the zucchini noodles in the oven for 40 minutes to dry them out. (Don't worry the paper towel won't burn at such a low temp!) Once cooked, cover with paper towel and press out any excess moisture. Repeat once more with an additional paper towel. Set aside.
- Lightly spray your casserole baking dish with cooking spray. Bring your oven up to 375°F and place the Greek yogurt, barbecue sauce, and 1 cup of cheese in a large saucepan over medium-low heat. Cook until the cheese just begins to break down and look melted and “stringy,” about 8-10 minutes, whisking regularly.
- While the cheese melts, toss together the shredded chicken breast, cilantro, and dried zucchini noodles in a large bowl. Lightly break up the mixture with a fork and knife to make it easier to evenly mix, as well as cut, once cooked.
- Once the cheese has started to melt, pour the sauce over the zucchini noodle mixture, and season with a pinch of pepper. Mix well until the sauce evenly coats the noodles.
- Spread the casserole into a dish and bake for 20 minutes. Sprinkle with the remaining cheese, and bake until golden brown and bubbling, about 20-25 more minutes.
- Once cooked, let the casserole cool for 20 minutes (don’t skip this!) to let it set and absorb some of the water.
- Cut, drizzle with extra barbecue sauce, and garnish with cilantro, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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