Assuming you are like me and have a TON of zucchini from your local farmers market for CHEAP during the summer this is great paired with fresh greens & olive oil.
1 1/2lbschicken thighs or breastsorganic boneless & skinless
1/2tsptaco seasoning
1/2tspcumin
1/2tspgarlic powder
1/2tspsea salt
Casserole
3largezucchinicut lengthwise into 1/8" thick slices
3tbspquinoauncooked and divided
1cupcheese1/2 cup mozzarella, 1/2 (whatever else you have on hand)
1jalapeno pepperseeded & diced (for kids version use 1/2)
1cupscheese½ mozzarella/cheddar/pepper jack etc. cheese shredded, 6 oz
1jalapeno pepperseeded & diced (for kids version use 1/2)
Instructions
Preheat over to 375
In a medium bowl, stir Enchilada Sauce ingredients and set aside.
In another medium bowl, combine Chicken ingredients, mix with your hands and let marinate for 5 - 10 minutes while you are slicing zucchini.
Preheat large skillet on medium heat and add chicken. Cover and cook for 10 - 12 minutes, turning once. Let cool a bit, transfer to a cutting board and shred using 2 forks.
Assemble: in a medium 8" x 11" baking dish add a few tablespoons of Enchilada Sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini widthwise (cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of chicken, then half of Enchilada Sauce, top with half of cheese and jalapenos, and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.