Description
A flavorful Greek Chicken Feta Zoodle Casserole made with shredded chicken, zucchini noodles, feta cheese, sun-dried tomatoes, spinach, and a hint of lemon for a light yet satisfying Mediterranean-inspired dish.
Ingredients
2 cups zucchini noodles (zoodles)
1 lb cooked chicken, shredded (about 4 cups)
2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, diced
2 cups baby spinach, chopped
1 cup feta cheese, crumbled, plus more for serving (brands: Dodoni, Athenos, Mt. Vikos)
1/4 cup kalamata olives, pitted and sliced (optional)
1 teaspoon dried oregano
1 teaspoon salt
1 lemon, juiced and zested
5 cups chicken broth
Fresh parsley, chopped, for garnish
Instructions
1. Preheat oven to 400°F.
2. If chicken is not pre-cooked, bake chicken breasts or thighs for 25 minutes. Shred once done.
3. Place diced onion in a 9×13-inch baking dish, drizzle with olive oil, and bake for 5 minutes.
4. Remove dish and add zoodles, garlic, sun-dried tomatoes, spinach, olives, oregano, and salt. Stir to combine.
5. Mix in shredded chicken, feta cheese, lemon juice, and zest.
6. Pour in chicken broth, stir until evenly incorporated.
7. Cover dish with foil and bake for 15 minutes.
8. Remove foil, stir well, and bake uncovered for 15–20 minutes until liquid is absorbed and zoodles are tender.
9. Let rest 5 minutes before serving. Garnish with parsley and extra feta.
Notes
To Use Onion Powder: Substitute 1 teaspoon onion powder for fresh onion.
To Use Garlic Powder: Substitute 2 teaspoons garlic powder for fresh garlic.
To Use Fresh Oregano: Replace dried oregano with 1 tablespoon fresh oregano.
To Use Frozen Spinach: Thaw 1/4 cup frozen spinach, press out water, and add as directed.
Slow Cooker Method: Combine ingredients in slow cooker and cook on high for 2.5–3 hours or low for 5–6 hours until tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: Greek, Mediterranean