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This cheesy chicken and zucchini casserole is all about comfort without the hassle. Juicy chunks of chicken and slices of zucchini join forces with tomatoes and gooey cheese for a melty finish. Everything bakes under a crisp Italian-herb topping. When I'm craving something both wholesome and a little fancy, but don't feel like spending forever in the kitchen, I whip this up.
On those first cool days when my garden exploded with zucchini, I gave this a shot just to see—and now everyone's hooked. If anyone in my house feels like something cozy, they're all about this dish.
Dreamy Ingredients
- Cooked chicken, shredded: Brings protein and soaks up all the yummy flavor. Leftover rotisserie is spot on—just make sure it's juicy and fresh.
- Zucchini: Adds a fresh mild crunch. Go for firm and bright ones for that perfect bite.
- Cherry tomatoes: Make it juicy and just a little sweet. Pick the plumpest, reddest ones you can.
- Mozzarella: Melts into long ribbons for perfect gooey bites. Fresh is best, but bagged shredded does the job fast.
- Parmesan: Salty and nutty, it takes the flavor up a notch. Freshly grated is a game changer.
- Cream cheese: Makes the sauce super creamy and rich. Don't skimp—let it get soft first so it stirs in smooth.
- Garlic powder: Sprinkles in bold flavor in no time. Go for a fine powder for even spread.
- Italian seasoning: Brings everything together with a punch of herby aroma—fresh blends have the best kick.
- Salt and pepper: Brightens taste and adds a little punch. Sea salt and fresh cracked black pepper make a difference.
- Olive oil: Stops any sticking and keeps it rich. Use your fanciest extra virgin if you have it.
- Fresh basil: Chops on at the end for a hit of flavor and some pretty color. Grab the greenest leaves.
Simple How-Tos
- Fire Up the Oven:
- Crank your oven up to 190°C. Let it get there first or the bake comes out mushy instead of delicious.
- Blend Everything:
- Toss shredded chicken, sliced zucchini, halved tomatoes, mozzarella, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper into your biggest bowl. Give it a real mix so every scoop is packed with flavor.
- Prep Your Pan:
- Grab a 23 by 33 cm dish and brush it with olive oil—don't forget the corners so cleanup's a breeze.
- Spread It Out:
- Spoon the whole mix into the pan. Smooth out the surface so the cheese on top toasts just right.
- Add Cheese and Bake:
- Shower Parmesan all over so every forkful has crunch. Bake it 25–30 minutes until the top bubbles and zucchini turns melt-in-your-mouth tender.
- Finish and Dish Up:
- Wait just a bit after baking for clean slices. Scatter with basil for extra color and bright taste, then serve good and hot.
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I can't get over how cream cheese turns the filling so rich and decadent that no one believes how easy it is. My favorite part? Coming in from the backyard with a pile of zucchini and seeing the grin on everyone's face when this goes on the table.
Storing Leftovers
Stash any leftovers in a lidded container—they’ll be good in the fridge for up to three days. If you want to freeze, split it into small holds once it’s cool. Gently warm in the oven or nuke it until hot. Sprinkle fresh basil after reheating for the best pop of flavor.
Swaps and Fixes
No rotisserie? Cook up two chicken breasts, then shred 'em, or you can swap in turkey. Want bolder cheese? Trade half the mozzarella for fontina or provolone. No zucchini at the store? Yellow squash works fine, just slice it thin so it cooks through.
What to Serve With It
This dish is filling enough to go solo or you can ladle it up with some fluffy rice, a crisp fresh salad, or crunchy bread for dunking. Make it extra Italian: Drizzle some olive oil and toss on more Parmesan at the table.
Make It Your Own
Throw in a handful of sautéed mushrooms or spinach before it bakes for even more veggies. Want some spice? Mix in a shake of red pepper flakes. If you're watching carbs, it's awesome alone or next to roasted cauliflower.
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Common Recipe Questions
- → Which kind of chicken keeps this dish tasty and moist?
Your best bet is using shredded chicken that's already cooked, like leftover roast, poached pieces, or rotisserie. That keeps it juicy and flavorful.
- → How do I keep this from getting too soggy?
After you slice the zucchini, give it a sprinkle of salt and let it sit so it can shed some water. That way it won’t make the whole thing runny in the oven.
- → Are there good swap-ins if I don’t have zucchini?
Totally! Try yellow squash or eggplant—just cut them the same way so everything bakes evenly.
- → What’s the trick for a creamy cheesy layer?
Using Parmesan, mozzarella, and cream cheese mashed together gives you creamy richness and a bubbly, golden finish on top.
- → What’s the best way to save leftovers?
Let everything cool, cover it up nice and tight, and stash it in the fridge. It’ll keep good for about three days, and you can gently warm it again later so it stays nicely textured.
- → Is this meal okay if I can’t have gluten?
Yup, every ingredient is naturally gluten-free, so you don't have to worry if you can’t do gluten.