Ok, ok, ok. I know. Another zucchini post. But I promise this Southwest Zucchini Casserole will be the last one of the season.
While I still have a lot of zucchini here at my farmers market, I am assuming that the plethora of zucchini is dying off on other parts of the planet.
(BTW, I may be lying about this being the last zucchini post. Just got an idea from someone on Facebook about Pumpkin Zucchini Bread. Hmmmmm…. Yeah, that may just have to happen.)
Back when I made my Baked Italian Zucchini, I was originally trying to make a more southwest version. Like the one I am about to tell you about.
I was missing important spices. Like cumin.
Seriously?! Yep, just completely spaced that my cumin was running low. And then out. I had run out of cumin and never put it on the grocery list.
Now, I am one of those people that always keeps a pad of paper with a little magnet on the back stuck to my refrigerator that has my grocery list on it. (Learned that one from my mom.)
But, in general, I’m not the most organized person, especially right now. (Unlike my mom.)
So many things are still packed in boxes from the move or thrown up on really high shelves to keep them out of the hands of the littlest man. (I really can’t wait until he can understand not to bring everything down and throw it so I can make my home somewhat decent looking. How much longer? ¯_(ツ)_/¯ )
Anyway, it took me forever to get that d@%^ cumin, but I did get it. Kept forgetting for some reason.
And then I made the Southwest Zucchini Casserole. And the boys gobbled it up. (They still don’t know there is zucchini in it. And I ain’t tellin’.)
Just to let you know, this version is not super spicy or overwhelming with flavor. I kept it kind of mild for the boys. So if you prefer more “kick” just double the spices.
Southwest Zucchini Casserole Recipe (Gluten Free)
- Total Time: 40 mins
- Yield: 6 1x
- 2 cups Rice (cooked)
- 3 cups Zucchini (shredded)
- 12 oz. Pico de Gallo
- 1 lb. Chicken (cooked and chopped)
- 1 tbs Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 handful Cilantro (chopped) (see picture above)
- 6 oz. Mexican Blend Cheese (shredded)
- Preheat oven to 350 F degrees.
- Lightly grease 9 x 13 baking dish. (I just use coconut spray.)
- In a large mixing bowl, add rice, zucchini, pico de gallo, chicken, chili powder, cumin, garlic powder and cilantro. Mix.
- Layer half of mixture in bottom of baking dish.
- Layer half of the cheese.
- Layer rest of mixture. Then rest of cheese.
- Bake for 20 – 25 minutes until cheese is melted.
- Prep Time: 15 mins
- Cook Time: 25 mins
Ah, how I wish I could pin this everywhere! I’ve pinned to my private board and my bucket list board (with a note on df cheese) as I’m dying to make this dairy-free Tia (without the alternative)! It looks amazing.
question – really not a fan of cilantro, but I actually like cumin. To keep the recipe goodness, do you think another herb should be used, or simply omit and maybe use a little more cumin?
I would use more cumin. I really kept it pretty light on the spice because of the boys. So, even for just me, I would add more cumin. (I love cumin, too.) If you aren’t a cilantro fan, I think you can just omit it. Can’t really think of a substitute because you wouldn’t want that taste. Let me know if it works that way.
This thing is so easy to make. If you are in a really hurry, leftover or canned chicken would make it even faster.
BTW, the Little Man is making me add black beans to it. I think that will be a good choice, too.
Just made this! We ate it with a dollop of sour cream, fresh cilantro and a lime wedge. It’s a keeper!