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Turn regular kitchen staples into a cozy cheesy casserole with this chicken and zucchini dish. It's quick to throw together and full of flavor thanks to fresh veggies, juicy tomatoes, and plenty of gooey cheese. It's a satisfying dinner that fits right into your busy day.
I started making this after last year’s bumper crop of zucchini took over my garden. What was a fun experiment became a dinner staple for us—especially when we’re craving comfort food that isn’t heavy at all.
Delicious Ingredients
- Rotisserie chicken, shredded makes things easy and packs in nice flavor
- Medium zucchini pick ones that feel firm and have smooth skin for the best bite
- Cream cheese sneakily makes the whole thing creamy but doesn’t feel heavy
- Parmesan cheese gets you that crispy, golden finish on top
- Fresh basil wakes up the dish with color and a fresh taste right at the end
- Olive oil keeps things from sticking and brings a mellow richness
- Mozzarella cheese delivers the stretchy, melty factor everyone loves
- Italian seasoning brings those classic herby Mediterranean vibes, no fuss
- Cherry tomatoes toss in bursts of juicy sweetness throughout
- Garlic powder saves the hassle while adding a nice aroma
Easy-To-Follow Directions
- Let It Rest, Serve, and Add Basil
- After baking, wait around 5 minutes so everything settles. For a fresh pop, sprinkle basil over the top as you bring it to the table.
- Bake Until Done
- Pop your dish in the hot oven and let it go for 25 to 30 minutes. You’re looking for bubbling cheese and tender zucchini you can poke through with a fork.
- Top With Parmesan
- Spread the Parmesan all over the top so you’ll get that yummy golden crust as it bakes up.
- Spread Mixture Into Dish
- Scoop the chicken-veggie mix into your oiled pan. Smooth it out and pack it down just a bit so it cooks evenly with no big bubbles.
- Grease the Baking Pan
- Grab your 23x33 cm baking dish and brush or drizzle on some olive oil. Coat the sides and bottom so nothing sticks.
- Mix Up the Filling
- Get a big bowl and gently mix the chicken, zucchini, cherry tomatoes, both cheeses, seasonings, and cream cheese. If the cream cheese clumps, keep mixing—it’ll soften as you go.
- Preheat Your Oven
- Fire up your oven to 190°C so it gets nice and hot. This helps the casserole come out evenly cooked with that awesome browning on top.
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Every time I cook with Italian seasoning, I feel like I’m right back at my grandma’s Sunday table. Her secret was always keeping a good herb mix around, and you can taste how it turns basic ingredients into something that grabs everyone’s attention at dinner.
Taming Zucchini Wetness
Zucchini has a ton of water, which can mess with the texture. After you slice them, spread the pieces on paper towels and sprinkle on a little salt. Let them sit for ten minutes, then blot them dry. This quick step keeps the bottom of your dish from getting soggy.
Switch Things Up
This dish is super flexible if you need swaps. Try yellow squash in place of zucchini, or mix them together. Looking for heat? Add a pinch of red pepper flakes or chopped jalapeños. For a no-chicken option, swap in white beans or chickpeas to make it filling and still yummy.
How to Serve
This one’s filling all on its own but is also tasty next to a crisp green salad with lemony dressing. You can bulk things up with a hunk of garlic bread for dipping in the cheesy parts, or serve it over cooked rice or quinoa to make it go further.
Prep Ahead Advice
Want to work ahead? Build the whole thing and pop it in the fridge (covered) for up to a day. Before baking, let it sit out for half an hour so it’s not super cold, then bake as usual. If it’s still chilly when it goes in the oven, just tack on five to ten more minutes until bubbly and perfect.
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Common Queries
- → Can I swap cooked shredded chicken with fresh chicken?
Of course! If you're using fresh chicken, just cook it first and shred it to get that perfect tender texture.
- → What steps can I take to stop the zucchini from getting soggy?
Use paper towels to press out extra moisture from the zucchini slices before mixing. A sprinkle of salt helps draw the water out quicker.
- → Is there an alternative to cream cheese I can try?
Sure! You can use ricotta or Greek yogurt as a substitute while keeping the dish creamy and tasty.
- → What sides go well with this bake?
Pair it up with roasted veggies, a crunchy garden salad, or warm slices of garlic bread for a complete meal.
- → Could I make this ahead of time and serve it later?
Absolutely. Assemble the dish and keep it in the fridge until you're ready to bake, or cook it ahead and simply reheat before serving.
- → What can I use instead of Italian seasoning?
If you're out of Italian seasoning, try a mix of dried oregano, rosemary, basil, and thyme. It'll taste just as good.