Description
This Chicken Zucchini Bake is a comforting and flavorful casserole that combines shredded chicken, fresh zucchinis, cherry tomatoes, and a blend of cheeses with Italian seasoning. Baked to perfection, it makes for a hearty, low-carb dinner that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 3 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the shredded chicken, sliced zucchinis, halved cherry tomatoes, shredded mozzarella cheese, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Stir everything together until fully incorporated.
- Prepare Baking Dish: Drizzle the olive oil evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Transfer Mixture: Spread the chicken and zucchini mixture evenly into the prepared baking dish, ensuring an even layer.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top of the casserole mixture to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender and the cheese on top is melted, bubbly, and golden brown.
- Cool and Garnish: Remove the dish from the oven and allow it to cool for a few minutes before garnishing with fresh basil if desired, then serve warm.
Notes
- You can substitute shredded rotisserie chicken for convenience.
- For a lower-fat version, use part-skim mozzarella and reduced-fat cream cheese.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- This dish can be prepared a day ahead and refrigerated before baking for a time-saving meal.
- Leftovers can be refrigerated and reheated within 2-3 days.
