Ground Chicken Casserole with Zucchini And Eggplant
This layered Casserole is made with thin lengthwise slices of eggplant and zucchini alternating with a ground chicken and tomato filling, finished with a tomato sauce and cheese topping baked until bubbly. It’s built moussaka-style, with the vegetables doing the work of separating each meat layer instead of pasta or potatoes.
I make this on weekends when I have time for the layering, since it’s not a fast weeknight dish, but it’s mostly hands-off once assembled. It also reheats well the next day, once the layers have had time to set. I like serving this next to a One Pot Beef and Chickpea Stew or Bean and Vegetable Stew for a bigger Mediterranean-style dinner.
If you like layered, Mediterranean-style casseroles like this one, these are worth trying too:
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
- Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
- 20 Easy Mediterranean Snack Plate Ideas That Take Almost No Effort
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
Ingredients You’ll Need
Slicing both the eggplant and zucchini lengthwise, rather than into rounds, is what gives this casserole its distinct layered look once sliced. Salting the eggplant briefly before roasting draws out bitterness and excess moisture.
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Ingredients
2 medium eggplants, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 tsp salt, for the eggplant
3 tbsp olive oil, divided
1 1/2 lbs ground chicken
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1 1/2 cups tomato sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Lay the eggplant strips on a paper towel-lined tray and sprinkle both sides with salt.
Let them sit for 20 minutes to draw out excess moisture, then pat dry with paper towels.
This step keeps the finished casserole from turning watery once everything bakes together. - Preheat your oven to 425°F and line two baking sheets with parchment paper.
Brush both sides of the eggplant and zucchini strips with 2 tablespoons of the olive oil and arrange in a single layer on the sheets.
Roast for 12 to 15 minutes, flipping halfway, until softened and lightly browned. - While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat.
Add the ground chicken, onion, and bell pepper, cooking and breaking the chicken apart with a spoon until browned, about 8 minutes.
Stir in the garlic, diced tomatoes, and oregano, and simmer for 5 minutes. Season with salt and pepper. - Reduce the oven temperature to 375°F.
Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
Layer the roasted eggplant strips over the sauce, followed by half of the chicken and tomato filling. - Add a layer of the roasted zucchini strips over the chicken layer.
Repeat with the remaining chicken filling and finish with a final layer of the remaining zucchini and eggplant strips.
This one takes a bit of patience to layer neatly, just so you know, but it doesn’t need to look perfect to taste great. - Pour the remaining tomato sauce evenly over the top layer.
Sprinkle the mozzarella and parmesan cheese over everything.
Bake for 35 to 40 minutes, until bubbly and golden on top. Let it rest for 10 minutes before slicing and enjoy!
Important Recipe Notes
- Salt the eggplant before roasting. This draws out excess moisture and bitterness that would otherwise make the finished casserole watery and slightly bitter.
- Slice the vegetables lengthwise, not into rounds. This is what gives the casserole its distinct layered structure once you slice into it, similar to a lasagna.
- Let the casserole rest before slicing. A full 10 minutes helps the layers set, which gives you cleaner slices instead of a dish that falls apart when served.
- This dish takes some time to assemble, so it’s a good one to build on a weekend when you have a stretch of time, rather than a busy weeknight.
- Store leftovers in an airtight container in the fridge for up to 4 days. This casserole actually tastes even better the next day, once the layers have had time to set.
- This freezes well once fully cooled. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before reheating in the oven.
How to Serve, Store & Customize This Recipe
Serving: Serve hot straight from the baking dish with a simple green salad or some crusty bread on the side. This is filling enough on its own to make a complete Mediterranean-style dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Customizing: Swap the ground chicken for ground lamb or beef for a different flavor, or add a layer of thinly sliced potatoes for a heartier version. A pinch of cinnamon in the meat filling gives it a more traditional moussaka-style flavor.
8
servings45
minutes40
minutes310
kcalIngredients
2 medium eggplants, sliced lengthwise into 1/4-inch strips
2 medium zucchini, sliced lengthwise into 1/4-inch strips
1 tsp salt, for the eggplant
3 tbsp olive oil, divided
1 1/2 lbs ground chicken
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1 1/2 cups tomato sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Salt the eggplant strips to draw out moisture, then pat dry.
- Preheat oven to 425°F and roast the eggplant and zucchini strips until softened.
- Cook the ground chicken with onion and bell pepper, then add tomatoes and oregano.
- Lower the oven temperature and build the first layer: sauce, eggplant, then half the chicken filling.
- Layer zucchini, repeat with remaining chicken filling, and finish with remaining vegetables.
- Top with sauce and cheese, bake 35 to 40 minutes, rest, and enjoy!
