Go Back
Homemade BBQ Chicken Zucchini Noodle Casserole recipe photo
Print Recipe Save it for later

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 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
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.

Equipment

  • Spiralizer
  • Baking Sheets
  • Paper Towels
  • Saucepan
  • Large Mixing Bowl
  • Fork and knife
  • Casserole Dish
  • Oven

Notes

  • The cheese sauce may not become completely smooth, which is fine.
  • Do not overcook the yogurt to avoid curdling.
  • If liquid pools after cooling, blot excess with a paper towel.
  • If needed, tip the dish to collect liquid in a corner before blotting.
  • Leftover rotisserie chicken is a convenient option.