Cheesy Chicken Zucchini Bake (Print Version)
# Ingredients:
01 -
2 cups cooked chicken, shredded
02 -
3 medium zucchinis, sliced
03 -
1 cup cherry tomatoes, halved
04 -
1 cup shredded mozzarella cheese
05 -
1/2 cup grated Parmesan cheese
06 -
1/2 cup cream cheese, softened
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
Salt and pepper to taste
10 -
1 tablespoon olive oil
11 -
Fresh basil for garnish (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
03 -
Drizzle olive oil in a 9×13 inch baking dish and spread it evenly across the bottom.
04 -
Transfer the chicken and zucchini mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese on top of the mixture.
05 -
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
06 -
Remove from the oven and let it cool for a few minutes before garnishing with fresh basil, if desired.
# Notes:
01 -
Slice zucchini to an even 1/4-inch thickness to ensure consistent cooking.
02 -
If zucchini releases too much moisture, salt slices, rest for 10 minutes, and pat dry before mixing.
03 -
Casserole is done when the internal temperature reaches 165°F and cheese is golden brown and bubbly.