Chicken Zucchini Bake (Printable Version)
Chicken with zucchini and tomatoes gets cheesy and herby, then bakes up nice and gooey in the oven.
# What You'll Need:
→ Other
01 -
1 tablespoon olive oil
02 -
Fresh basil, for garnish (optional)
→ Seasonings
03 -
Salt and pepper, to taste
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon garlic powder
→ Cheeses
06 -
1/2 cup cream cheese, softened
07 -
1/2 cup grated Parmesan cheese
08 -
1 cup shredded mozzarella cheese
→ Main Ingredients
09 -
1 cup cherry tomatoes, halved
10 -
3 medium zucchinis, sliced
11 -
2 cups shredded cooked chicken
# Step-by-Step Guide:
01 -
Let it cool a few minutes. If you're into it, toss some fresh basil up top. Grab a scoop and dig in while it's warm.
02 -
Stick it in the oven for about 25-30 minutes. When the top is bubbling and golden and the zucchini is nice and soft, you're good to go.
03 -
Scatter all that Parmesan cheese over everything, getting it nice and even.
04 -
Take all your mixed-up chicken and veggies, and spread it out in the greased dish as evenly as you can.
05 -
Grab your baking dish, about 23x33 cm, and smear olive oil all around so nothing sticks.
06 -
Chuck zucchini slices, halved cherry tomatoes, shredded chicken, mozzarella, cream cheese, garlic powder, Italian seasoning, salt, and pepper in a big bowl. Mix it up till it’s all pulled together.
07 -
Turn your oven on and bring it up to 190°C (375°F). Wait till it's all hot before you do anything else.
# Additional Notes:
01 -
If you want things less watery, pat extra moisture off the zucchini slices before mixing ‘em in.