Step 1

Grate the zucchini (I used a box grater) onto a clean kitchen towel or cloth napkin (see notes). Spread it out in a thin layer across the towel and sprinkle with a pinch of the salt. Let it sit for 5-10 minutes (the salt will draw the water out).

Step 2

Preheat your oven to 375 degrees F. Stack the corn tortillas and cut into four quadrants, making them similar to a tortilla chip.

Step 3

Roll the grated zucchini up in the towel and wring out as much water as possible over your sink.

Step 4

In a large bowl, mix together the shredded chicken with ¾ cup of the salsa verde, half of the cheese, and the grated zucchini. If you chose to toast the tortillas, remove them from the oven.

Step 5

Spread about ½ cup of the salsa verde on the bottom of a 9x13 casserole dish. Layer ⅓ of the tortillas (20 cut pieces) evenly across it. Add half the chicken and zucchini mixture and spread out. Add another ⅓ (20 pieces) of the tortillas and the rest of the chicken mixture. Add the remaining ⅓ of the corn tortillas, spread the remaining ¾ cup of salsa verde on top, and sprinkle with the remaining shredded cheese.

Step 6

Bake at 375 degrees F for about 25 minutes, or until cheese is melted and bubbly and casserole is fully heated through. Top with cilantro and red onion (optional) and cut into 8 portions to serve.