Method

1. Preheat oven to 375(F). In a bowl, season shredded chicken with cumin, chili powder, salt and pepper.
2. Stir in fire roasted green chilies, salsa verde and one cup of the cheddar cheese.
3. Combine well. In the bottom of a baking dish, spread a small amount of the chili-chicken mixture.
4. Top with layer of shredded zucchini. Spread with another layer of the chicken mixture.
5. Spoon or pour over the entire layer, paying close attention not to skimp around the edges.
6. Top with a layer of shredded Mozzarella and Colby cheese. Continue building casserole alternating between layers of shredded zucchini, green chili-chicken mixture, and shredded cheeses.
7. Cover with aluminum foil and bake in a preheated 375(F) oven for 30 minutes.
8. After 30 minutes, remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.
9. Allow the casserole to rest 5 minutes before serving.