One-Skillet Tex-Mex Zucchini Casserole with Chicken, Couscous &Amp; Three Beans

This one-skillet Tex-Mex casserole brings together roasted zucchini, seasoned dark meat chicken and a hearty blend of Israeli couscous, corn and three beans-all simmered in a smoky red enchilada sauce. It’s a satisfying, flavor-packed dinner that’s easy enough for a weeknight but impressive enough to serve to guests.

The dish is finished with a creamy vegan mayo drizzle and a dash of hot sauce for a kick, plus fresh cilantro for brightness. Every bite offers a mix of textures: tender couscous, charred corn, creamy beans and juicy chicken, all anchored by roasted zucchini halves.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve zucchini lengthwise; scoop out seedy cores with a spoon (set zucchini halves aside for roasting). Roughly chop zucchini cores. Drain and rinse corn; thoroughly pat dry with paper towels. Halve, peel and finely dice onion. Drain and rinse beans. Finely chop cilantro.
2. Rub zucchini halves all over with 2 tsp olive oil; season with salt and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
3. Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water and a pinch of salt. Bring to a boil over medium-high heat. Cover, reduce to low simmer and cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to use.
4. Heat a drizzle of oil in a large pan over high heat. Add corn; season with salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. (Cover pan if corn starts to pop!) Transfer to a small bowl. Wipe out pan. Heat a large drizzle of oil in same pan over medium-high heat. Add onion and chopped zucchini cores; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. Add more oil if pan seems dry.
5. Stir cooked couscous, charred corn, beans, half the cilantro and ⅔ cup enchilada sauce into pan with onion mixture. Cook, stirring occasionally, until slightly thickened, 2-3 minutes. (Add more enchilada sauce or water if mixture seems dry.) Taste and season with salt and pepper. In a small bowl, whisk mayonnaise with water 1 tsp at a time until drizzling consistency. Season with salt and pepper if desired.
6. Transfer couscous mixture to a serving dish and arrange roasted zucchini on top, cut sides down. Drizzle with vegan mayo sauce and as much hot sauce as you like. Sprinkle with remaining cilantro and serve family style.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes; regular couscous cooks in about 5 minutes off heat after adding boiling water. Adjust accordingly.

Is this dish spicy?

The enchilada sauce is mild and hot sauce is added to taste, so you can control the heat level. For a milder version, omit the hot sauce or use a mild variety.

Can I make this ahead of time?

Yes, assemble the casserole without the mayo drizzle and refrigerate. Reheat in a 350°F oven until warmed through, then add the mayo and hot sauce before serving.