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.
