There’s a reason comfort food lives in casseroles: they’re cozy, easy to make, and somehow always show up at the right moment. This BBQ Chicken Zucchini Noodle Casserole takes that familiar baked goodness and lightens it up with spiralized zucchini noodles, creamy Greek yogurt, and tangy BBQ sauce. It’s a weeknight winner that uses leftover chicken, comes together quickly, and delivers bold flavor without feeling heavy. Plus, it’s built around simple pantry ingredients and just a handful of fresh components.

Why you’ll love this dish

Bright, fresh zucchini noodles keep the casserole feeling light while still giving you that satisfying baked-cheese texture.
Greek yogurt adds creaminess without excess fat and blends beautifully with BBQ sauce for a glossy, tangy base.
Leftover shredded chicken stretches into a hearty main without extra fuss—rotisserie works like a charm.
It’s a quick-prep family meal that bakes into bubbling, golden perfection in under an hour.

Ingredients

4 Small Zucchinis — about 6 cups spiralized
Salt
½ Cup Plain Non-fat Greek yogurt
½ Cup BBQ sauce of choice + additional for drizzling
1 ½ Cups Reduced-fat Cheddar Cheese, grated and divided
1 Cup Shredded chicken breast — leftover rotisserie chicken works great here!
½ Cup Cilantro, thoroughly chopped + additional for garnish
Pepper

Make-ahead and serving tips

If you want to prep ahead, spiralize the zucchini and toss it with a pinch of salt in an airtight container; this helps draw out some moisture and makes assembly faster on bake day. You can also assemble the casserole in a dish, cover tightly, and refrigerate for up to 24 hours before baking (add 5–10 minutes to the bake time if baking straight from chilled). Serve this casserole with an extra drizzle of BBQ sauce, a sprinkle of fresh cilantro, and a crisp green salad for balance.

Flavor swaps and tips

If you prefer a smokier flavor, choose a smoked BBQ sauce or add a pinch of smoked paprika to the sauce-yogurt mixture.
For a dairy-free version, substitute the Greek yogurt with a thick unsweetened plant-based yogurt and use a vegan cheddar alternative.
If your shredded chicken is plain, toss it with a tablespoon of BBQ sauce before folding it in for extra depth.

Step-by-step instructions

Follow these clear steps to build and bake the casserole. The recipe keeps the ingredient amounts unchanged and follows the original order for a straightforward result.

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish so the casserole won’t stick.
Place the spiralized zucchini in a large bowl and season with a pinch of salt. Toss well and let sit for 5 minutes to draw out excess moisture.
After the zucchini rests, use a clean kitchen towel or several layers of paper towel to gently squeeze out any released liquid. You don’t need to dry it completely; just remove the excess to prevent a soupy bake.
In a separate medium bowl, combine the ½ cup plain non-fat Greek yogurt and ½ cup BBQ sauce. Stir until smooth and fully blended into a tangy, creamy sauce.
Add 1 cup shredded chicken breast to the yogurt-BBQ mixture. Stir until the chicken is evenly coated in the sauce.
Fold the sauced chicken into the squeezed zucchini noodles so everything is evenly distributed.
Season the mixture with pepper and additional salt to taste. Remember that reduced-fat cheddar and BBQ sauce can be salty, so season lightly and adjust after baking if needed.
Stir in ½ cup of the grated reduced-fat cheddar cheese and the ½ cup chopped cilantro, mixing until combined. Reserve the remaining 1 cup of grated cheddar for the topping.
Transfer the zucchini-chicken mixture to the prepared baking dish, spreading it into an even layer.
Sprinkle the remaining 1 cup reduced-fat cheddar evenly over the top of the casserole.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbling and the casserole is heated through. If you like a golden top, place under the broiler for 1–2 minutes while watching carefully so it doesn’t burn.
Remove the casserole from the oven and let it rest for 5 minutes. This helps the dish set and makes it easier to serve.
Before serving, drizzle additional BBQ sauce over individual portions to taste and garnish with extra chopped cilantro.

How to serve

Slice or scoop the casserole into shallow bowls or onto plates. A light drizzle of extra BBQ sauce and a handful of fresh cilantro brighten every bite. Pair the casserole with a crisp side salad, roasted corn, or a warm slice of crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warmed through. If refrigerated, let the casserole sit at room temperature for a few minutes before reheating to promote even warming.

Notes on ingredients

4 Small Zucchinis (about 6 cups spiralized): Choose firm, evenly sized zucchinis for consistent spiralizing. Smaller zucchini tend to be less watery than larger ones.
Plain Non-fat Greek yogurt: This adds creaminess and tang without excess fat. Full-fat yogurt will be richer but will alter the calorie profile.
BBQ sauce of choice: Use a sauce you enjoy straight from the bottle; the flavor carries through the entire dish. Add a touch more if you like a saucier casserole.
Reduced-fat Cheddar Cheese: Grate fresh for the best melting texture. The recipe calls for 1 ½ cups total, divided for mixing and topping.
Shredded chicken breast: Leftover rotisserie chicken is ideal for convenience and flavor. Use pre-cooked chicken to keep prep time short.
Cilantro: Chop thoroughly and toss into the casserole for a bright herbal note; reserve a bit for garnish to keep things fresh.
Salt and Pepper: Season carefully—both the cheese and BBQ sauce contribute salt, so taste after baking and adjust as needed.

Final thoughts

This BBQ Chicken Zucchini Noodle Casserole is one of those recipes that feels indulgent and wholesome at the same time. It brings together the smoky-sweet character of BBQ sauce, the richness of melted cheddar, and the fresh lift of zucchini and cilantro. It’s perfect for using up leftover chicken, feeding a small family, or bringing a comforting dish to a potluck. Give it a try on a busy weeknight when you want something that’s both fuss-free and full of flavor.

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BBQ Chicken Zucchini Noodle Casserole

A comforting, lower-carb casserole of baked zucchini noodles tossed with shredded chicken, tangy BBQ yogurt sauce, and melted cheddar.

Prep Time45

Cook Time45

Total Time1 30

Servings: 4 servings

Ingredients

4 small zucchinis about 6 cups spiralized
salt
1/2 cup plain non-fat Greek yogurt
1/2 cup BBQ sauce of choice, plus additional for drizzling
1 1/2 cups reduced-fat cheddar cheese grated and divided
1 cup shredded chicken breast leftover rotisserie chicken works great
1/2 cup cilantro roughly chopped, plus additional for garnish
pepper

Instructions

Preheat the oven to 200°F (93°C). Line two baking sheets with paper towels.
Spiralize the zucchinis using a 3 mm blade. Divide the noodles evenly between the prepared baking sheets in a single layer and sprinkle lightly with salt.
Bake the zucchini noodles for 40 minutes to dry them. After baking, cover with fresh paper towels and press gently to absorb moisture; repeat with another towel if needed. Set the dried noodles aside.
Increase the oven temperature to 375°F (190°C). In a large saucepan over medium-low heat, combine the Greek yogurt, 1/2 cup BBQ sauce, and 1 cup of the grated cheddar. Cook, whisking regularly, until the cheese begins to soften and the sauce becomes melty, about 8–10 minutes. Do not overcook the yogurt.
In a large bowl, toss together the shredded chicken, chopped cilantro, and the dried zucchini noodles. Lightly chop the mixture with a fork and knife so it mixes evenly and is easier to serve once baked.
Pour the warm yogurt-BBQ-cheese sauce over the zucchini and chicken mixture. Season with a pinch of pepper and mix until everything is evenly coated.
Spread the mixture into a casserole dish in an even layer. Bake for 20 minutes.
Remove from the oven, sprinkle with the remaining 1/2 cup grated cheddar, then return to the oven and bake until the top is golden and bubbling, about 20–25 minutes more.
Let the casserole rest for 20 minutes to set and allow any excess liquid to be absorbed. Cut into portions, drizzle with additional BBQ sauce and garnish with cilantro if desired, then serve.