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Get ready for some real comfort with this creamy chicken and zucchini bake. No crazy steps, no mountain of pans. Juicy chicken and tender zucchini team up with tomatoes and loads of melty cheese, all finished off with Italian herbs on a crispy cheesy layer. It’s that go-to meal when you want something chill but still special, and it all comes together in a blink.
When the air started getting cool and my garden was pumping out zucchinis, I just threw this together for fun. Now it’s always on repeat, and my family begs for it whenever they want those cozy vibes.
Effortless Ingredients
- Fresh basil: toss it in bright and green at the end for a zing
- Olive oil: adds flavor and stops sticking; grab the fruitiest extra virgin you’ve got
- Salt and pepper: helps everything taste even better—fresh cracked black pepper gives a subtle kick
- Italian seasoning: classic herby goodness that ties it all together get a fragrant blend if you can
- Garlic powder: easy way to get garlicky flavor that mixes in every bite
- Cream cheese: the secret to that rich creamy texture—just let it soften first
- Parmesan cheese: that salty bite and nutty flavor—use freshly grated for best taste
- Mozzarella cheese: melts silky smooth; pre-shredded is easy but fresh is extra special
- Cherry tomatoes: juicy little flavor pops—sweet and firm is best
- Zucchinis: slice up crisp, unblemished ones for a nice soft bite
- Shredded cooked chicken: perfect protein boost—leftover rotisserie is dreamy as long as it’s juicy
Easy-Peasy Steps
- Garnish and Serve:
- Give it a couple minutes to cool so it stays together. Scatter fresh basil over for some color and herby freshness. Dig in while it’s still warm!
- Top and Bake:
- Dust on a bunch of Parmesan so each bite gets more crunch. Pop it in the oven for about 25-30 minutes, until you see bubbly cheese and tender zucchini.
- Assemble and Layer:
- Smooth out the filling in your dish so everything cooks even and gets topped with cheesiness.
- Prepare the Dish:
- Grab a 23x33 cm dish and oil it up good, even on the edges. Scrubbing after is a breeze!
- Mix the Filling:
- Mix chicken, zucchini, tomatoes, cheeses (mozzarella and cream cheese), garlic powder, Italian herbs, salt, and pepper until it’s all super even—every spoonful gets a little bit of everything.
- Preheat the Oven:
- Get that oven to 190°C. You want it hot before anything goes in or you’ll end up with a soggy mess.
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Cream cheese works magic here—it melts in and turns the filling super rich. Folks always think it took hours. Best part? Picking zucchinis right from the yard, tossing them in, and watching everyone smile as soon as it lands on the table.
Storage Made Simple
Store anything that’s left in something airtight and keep it in the fridge for three days. If you want to freeze it, cool it first and put it in small containers. Warm it up gently in the oven or microwave. Wait until after reheating to put fresh basil on, so it still tastes awesome.
Simple Swaps
No rotisserie? Just cook and shred a couple chicken breasts, or even use turkey. Want more bite? Try fontina or provolone for half the mozzarella. All out of zucchini? Yellow squash is fine—just keep your slices the same size for even cooking.
Ways to Serve
Go solo and make it the main event or pair with fluffy rice, crunchy salad, or hunks of bread. Amp things up with a drizzle of olive oil and extra Parm right before eating for those Italian vibes.
Make It Your Own
Stir in cooked mushrooms or spinach if you want extra veggies. Like it spicy? A sprinkle of red pepper flakes does the trick. Low-carb? Eat it as is, or next to roasted cauliflower.
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FAQs About the Recipe
- → Which kind of chicken do you throw in here?
Any shredded chicken—like from a rotisserie, poached, or last night's roast—comes out tender and soaks up the flavors.
- → What stops it from getting soupy?
If you sprinkle sliced zucchini with a pinch of salt and let it drain off its water before layering, you won't get a watery bake.
- → Can I swap out zucchini for another veggie?
Totally! Try sliced up yellow squash or eggplant. Keep them in thin rounds so everything cooks nice and even.
- → What cheeses keep it extra creamy?
Stir together mozzarella, a bit of Parmesan, and cream cheese. You'll get gooey goodness plus a crisply browned cheese topping.
- → Any tips for saving leftovers?
Let your casserole cool down, seal it tight in the fridge for up to three days, and warm gently so it stays yummy.
- → Is this safe for gluten-free folks?
Yep! All the ingredients naturally skip the gluten, so you’re good if you need to avoid it.