Description
A quick and delicious casserole made with shredded rotisserie chicken and fresh zucchini, topped with a cheesy blend.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 3 medium zucchinis, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh basil, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add sliced zucchini and sauté for about 5 minutes until slightly tender. Add minced garlic and cook for another minute.
- In a large bowl, mix together the shredded chicken, sautéed zucchini, cherry tomatoes, mozzarella, Parmesan, ricotta, Italian seasoning, salt, and pepper.
- Spread the mixture evenly in the prepared baking dish.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly with golden edges.
- Let cool slightly before serving. Garnish with chopped basil if desired.
Notes
- Feel free to adjust the seasoning according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can also be served with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg