King Ranch Casserole

We all crave that hearty, spicy goodness of a classic Tex-Mex night, but sometimes the heavy carbs and processed ingredients just weigh us down. That’s exactly why I fell in love with this Paleo King Ranch Casserole—it’s the ultimate healthy comfort food makeover you didn’t know you needed! By swapping out corn tortillas for roasted zucchini layers and using a rich, clean sauce, this recipe delivers all the zesty flavor of the original without the guilt. It has quickly become my go-to gluten-free dinner for when I want something indulgent, warm, and nutritious enough to fuel the whole family.

Yields: 8 Servings Prep Time: 25 minutes Cook Time: 45 minutes

Ingredients

• Coconut oil, for greasing

• 2 to 3 medium zucchinis (approx. 24 oz / 680 g)

• 0.25 cup almond flour (1 oz / 28 g)

• 0.5 tsp granulated garlic

• 0.5 tsp chili powder

• Sea salt and freshly ground black pepper, to taste

• 2 tsp coconut oil (0.33 oz / 9 g)

• 2 onions, chopped fine (approx. 10 oz / 283 g)

• 2 jalapeño chilies, stemmed, seeded, and minced (approx. 1 oz / 28 g)

• 2 tsp ground cumin

• 2 cans tomatoes with green chilies (20 oz / 567 g total)

• 3.5 cups Chicken Broth or Stock (28 oz / 794 g)

• Boneless, skinless chicken breasts, trimmed (24 oz / 680 g)

• 0.125 cup coconut milk (1 oz / 30 ml)

• 6 tbsp tapioca flour or arrowroot flour (1.6 oz / 45 g)

• Coconut Milk Cheddar Cheese, shredded (6 oz / 170 g)

• 2 tbsp minced fresh cilantro

Instructions

1. Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 450°F (230°C). Lightly grease a baking sheet with coconut oil.
2. In a small mixing bowl, combine 0.25 cup (1 oz / 28 g) almond flour, 0.5 tsp granulated garlic, 0.5 tsp chili powder, and 0.5 tsp sea salt. Whisk to combine and set aside.
3. Using a mandoline, slice the zucchinis approximately 0.125 inch (3 mm) thick. Arrange the slices on the greased baking sheet in a single layer. Bake until the zucchini releases most of its moisture but is not burnt, usually about 10 to 12 minutes. Remove from the oven.
4. In a Dutch oven, heat 2 tsp (0.33 oz / 9 g) coconut oil over medium-high heat until shimmering. Add the chopped onions, minced jalapeños, and 2 tsp cumin. Cook, stirring occasionally, until the vegetables are lightly browned, about 6 minutes.
5. Stir in the canned tomatoes with their juices and cook until most of the liquid has evaporated, approximately 8 minutes.
6. Stir in the flour (reserve the tapioca flour for later). Season with 0.5 tsp sea salt and 0.5 tsp pepper and cook for 1 minute.
7. Slowly whisk in 3.5 cups (28 oz / 794 g) chicken broth and bring the mixture to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes.
8. Add the chicken breasts to the pot and bring to a simmer. Reduce heat to low, cover, and cook until the chicken registers an internal temperature of 160°F (71°C), typically 10 to 15 minutes. Remove chicken to a carving board, let cool slightly, then shred into bite-size pieces.
9. In a small bowl, whisk the 6 tbsp (1.6 oz / 45 g) tapioca flour into the 0.125 cup (1 oz / 30 ml) coconut milk until smooth.
10. Remove the Dutch oven from the heat. While the sauce mixture is still hot, stir in the coconut milk/tapioca slurry. Add the shredded cheese, a handful at a time, stirring until melted and thickened. Stir in the cilantro and the shredded chicken.
11. Assemble the casserole: Place half of the baked zucchini slices into a 13×9-inch baking dish. Top with half of the chicken mixture. Repeat with the remaining zucchini and the remaining chicken mixture.
12. Sprinkle the reserved almond flour spice mixture over the top and spray lightly with oil spray.
13. Bake on the upper-middle rack until the sauce is bubbling around the edges, about 15 to 20 minutes. Allow the casserole to cool slightly before serving.

Nutritional Information (Per Serving)

• Calories: 290 kcal

• Total Fat: 12 g

• Saturated Fat: 7 g

• Cholesterol: 65 mg

• Sodium: 680 mg

• Total Carbohydrates: 16 g

• Dietary Fiber: 3 g

• Sugars: 5 g

• Protein: 20 g

Pro Tips for the Perfect Casserole

• Don’t Skip the Pre-Bake: Zucchini is about 95% water. If you skip the step of roasting the slices before assembling, that liquid will release into your casserole, turning your rich sauce into soup. You want the zucchini “dry” to the touch but not brown.

• Shredding Hack: If you want to shred your chicken breasts in seconds, toss the warm cooked chicken into a stand mixer fitted with the paddle attachment. Mix on low for 15–20 seconds, and you’ll have perfectly shredded meat without the fork fatigue.

• Manage the Heat: The heat in this dish comes mainly from the jalapeño seeds and ribs. For a family-friendly version, carefully scrape out all the white membrane and seeds before mincing. If you love spice, leave a few seeds in!

• Smooth Sauce Secret: When adding the tapioca starch slurry and dairy-free cheese, make sure your pan is off the heat. If the sauce boils while you are adding these thickeners, the texture can become gummy or the oils might separate. Residual heat is plenty to melt the cheese.

• Meal Prep Friendly: This casserole tastes even better the next day after the flavors have had time to meld. You can assemble the entire dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add 5–10 minutes to the final bake time if it’s coming straight from the fridge.

Frequently Asked Questions

Can I freeze this King Ranch Casserole? Yes, you can freeze this casserole, but there is a trick to it. Because zucchini has a high water content, the texture may become slightly softer upon reheating. for the best results, assemble the casserole completely but do not bake the final step. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw it in the refrigerator overnight before baking.

Can I use chicken thighs instead of chicken breasts? Absolutely. Boneless, skinless chicken thighs are a great alternative and often stay juicier than breasts. You can use the same weight (1.5 pounds or 24 oz) called for in the recipe. Just ensure you trim the excess fat before cooking to keep the sauce from becoming greasy.

What can I use if I can’t find Coconut Milk Cheddar Cheese? If you cannot find a specific coconut milk-based cheese, any high-quality dairy-free or vegan cheddar shred will work well. If you are not strictly dairy-free, you can substitute an equal amount of sharp cheddar cheese or Monterey Jack for a more traditional flavor profile.

Why is my casserole watery? The most common culprit for a watery zucchini casserole is skipping the pre-baking step. It is crucial to roast the zucchini slices until they are dry to the touch to remove excess moisture. Additionally, make sure your tomato and onion mixture has reduced sufficiently in the pan before adding the broth; the liquid should be mostly evaporated.

Is this recipe spicy? This recipe has a mild to medium kick depending on your jalapeños. To make it completely mild for children or sensitive palates, remove all the seeds and white membranes from the jalapeños before mincing, or substitute them with a small can of mild diced green chilies.

There you have it—a bubbling, golden-brown Paleo King Ranch Casserole that satisfies those serious Tex-Mex cravings without the carb coma. This dish proves that you don’t need heavy tortillas or processed soups to create a meal that feels indulgent and comforting. Whether you are strictly Paleo or just trying to sneak more veggies onto the dinner table, I hope this becomes a new favorite in your rotation. I’d love to hear how it turns out for you! If you give it a try, please drop a comment below or tag me on Instagram so I can see your delicious creation. Happy cooking!