Ingredients
Scale
- 2 cups Cooked chicken, shredded (Rotisserie chicken works well)
- 2 medium Zucchini, sliced (Substitute with yellow squash if desired)
- 1 cup Shredded mozzarella cheese (Use provolone cheese for a different flavor)
- 1 cup Cherry tomatoes, halved (Grape tomatoes can also work)
- 1 cup Cooked rice or quinoa (optional, skip if you want a low-carb meal)
- 1/2 cup Onion, chopped (Shallots can be a great alternative)
- 2 cloves Garlic, minced (Fresh garlic is recommended for best flavor)
- 1 teaspoon Italian seasoning (Or use a mix of oregano, basil, and thyme)
- Salt and pepper to taste (Freshly cracked pepper is best)
- 1 tablespoon Olive oil (Can use avocado oil for higher heat cooking)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté onion and garlic in olive oil until softened.
- Add the sliced zucchini and cook for 3-4 minutes until slightly tender.
- Combine the cooked chicken, sautéed zucchini, cherry tomatoes, rice or quinoa (if using), Italian seasoning, salt, and pepper in a large bowl. Mix well.
- Transfer the mixture into a greased baking dish and top with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve after letting it cool for a few minutes.
Notes
Experiment with different cheeses for customized flavor and ensure vegetables are not overcooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg
Keywords: chicken bake, zucchini recipes, healthy dinner