Description: A simple, satisfying, and healthy casserole featuring tender chicken, fresh zucchini, and a delightful blend of cheeses. This bake is perfect for a weeknight dinner, offering a comforting yet nutritious meal that the whole family will enjoy. It’s easy to prepare and customizable to your liking, making it a versatile addition to your recipe collection.
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 3 medium zucchinis, sliced into ¼-inch thick rounds
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup softened cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: Fresh basil leaves, for garnish (chiffonade or roughly chopped)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This ensures that the bake cooks evenly and the cheese melts beautifully. While the oven is preheating, you can start prepping the ingredients.
Step 2: Prepare the Vegetables. Wash and slice the zucchinis into approximately ¼-inch thick rounds. Aim for a uniform thickness so they cook evenly. Halve the cherry tomatoes. If you’re using larger tomatoes, you can quarter them.
Step 3: Combine the Ingredients. In a large mixing bowl, combine the shredded cooked chicken, sliced zucchinis, halved cherry tomatoes, mozzarella cheese, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well combined. Ensure that the cream cheese is evenly distributed to avoid clumps. Taste the mixture and adjust the seasoning as needed. This is your chance to customize the flavors – a pinch of red pepper flakes for heat, a dash of smoked paprika for smokiness, or a squeeze of lemon juice for brightness can all add interesting dimensions.
Step 4: Prepare the Baking Dish. Lightly coat a 9×13 inch baking dish with olive oil. You can use cooking spray instead of olive oil if you prefer. Ensure that the bottom of the dish is evenly coated to prevent sticking.
Step 5: Assemble the Bake. Spread the chicken and zucchini mixture evenly into the prepared baking dish. Distribute it in a single layer to ensure even cooking. Sprinkle the grated Parmesan cheese evenly over the top of the mixture. This will create a golden-brown, flavorful crust.
Why you will love this recipe:
This Chicken Zucchini Bake is a winner for several reasons. First, it’s incredibly easy to make, requiring minimal prep time and simple ingredients. Second, it’s a healthy and balanced meal, packed with protein, vegetables, and flavor. The combination of chicken and zucchini offers a satisfying texture, while the cheeses add richness and creaminess. Third, it’s a great way to use up leftover cooked chicken, making it a budget-friendly option. Finally, it’s highly customizable – you can easily adapt the recipe to your liking by adding different vegetables, cheeses, or seasonings. It is also Gluten-free, and can be easily modified to be dairy-free.
Instructions:
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbling and golden brown. Check for doneness by inserting a fork into the zucchini; it should be easily pierced. If the cheese is browning too quickly, you can loosely tent the baking dish with aluminum foil for the last 10 minutes of cooking.
- Remove from the oven and let it cool for a few minutes before serving. This allows the bake to set slightly and prevents burning your mouth.
- Garnish with fresh basil leaves, if desired. This adds a pop of color and freshness to the dish.
Serving Suggestions:
- Serve as a main course with a side salad or crusty bread.
- Pair it with a light vinaigrette for a complete meal.
- For a more substantial meal, serve it over rice or quinoa.
- It also makes a great addition to potlucks and family gatherings.
Tips:
- To save time, use pre-shredded mozzarella cheese and pre-cooked chicken (rotisserie chicken is a great option).
- If you don’t have cream cheese, you can substitute ricotta cheese or sour cream.
- For a spicier dish, add a pinch of red pepper flakes to the mixture.
- If you want to add more vegetables, consider including chopped bell peppers, onions, or mushrooms.
- To prevent the zucchini from becoming too watery, you can salt it lightly and let it sit for 15-20 minutes before adding it to the mixture. This will draw out excess moisture.
- The bake can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 350 kcal
- Protein: 35g
- Sodium: 400mg (Values may vary depending on specific ingredients used.)
Conclusion:
The Chicken Zucchini Bake is a delicious and easy-to-make dish that is perfect for any occasion. Its versatility and health benefits make it a great addition to your recipe repertoire. Enjoy this flavorful casserole with your family and friends! It’s a comfort food classic that doesn’t compromise on nutrition.
Questions and Answers about the Chicken Zucchini Bake:
Q1: Can I substitute the chicken with another protein?
A1: Absolutely! The chicken can be easily substituted with other proteins. Ground turkey or ground chicken would work wonderfully, just make sure to cook them thoroughly before adding them to the zucchini mixture. You could also use shredded turkey, canned tuna (drained well), or even cooked and crumbled Italian sausage for a different flavor profile. For a vegetarian option, try adding cooked lentils or chickpeas for a protein boost. Tofu is also a great option, just press out the extra moisture before cubing and adding it in.
Q2: I don’t have zucchini. Can I use another vegetable?
A2: Definitely! Zucchini is a great base, but there are many other vegetables that would work well in this bake. Yellow squash is a natural substitute, as it has a similar texture and flavor. Bell peppers (diced), eggplant (cubed and pre-salted to remove bitterness), mushrooms (sliced), and even broccoli florets are all excellent options. Root vegetables like carrots (shredded) or parsnips (diced) would also add a nice sweetness. Just keep in mind the cooking time might need to be adjusted depending on the vegetable you choose.
Q3: How do I prevent the bake from becoming watery?
A3: There are a few tricks to prevent a watery bake. Firstly, salting the zucchini before adding it to the mixture helps draw out excess moisture. Toss the sliced zucchini with a teaspoon of salt and let it sit in a colander for about 15-20 minutes, then rinse and pat dry with paper towels. Secondly, make sure your cooked chicken isn’t overly moist. If you’re using rotisserie chicken, you can pat it dry before shredding. Lastly, avoid adding too many watery vegetables like extra tomatoes without compensating with a thickener like a little cornstarch mixed with water or a tablespoon of flour.
Q4: Can I make this bake ahead of time?
A4: Yes, you can! This bake is perfect for meal prepping. Assemble the bake in the baking dish, cover it tightly with plastic wrap or foil, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. You may need to add a few extra minutes to the baking time if baking from cold.
Q5: Can I freeze the Chicken Zucchini Bake?
A5: Yes, you can freeze the baked casserole! Let the bake cool completely after baking. Cut it into individual portions, wrap each portion tightly in plastic wrap, and then wrap in foil. Alternatively, you can freeze the entire bake in the baking dish (make sure the dish is freezer-safe!), tightly covered with plastic wrap and foil. Frozen bake will last up to 2 months. When ready to eat, thaw completely in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through. The texture might be slightly softer after freezing and thawing, but the flavor will still be delicious.
