Description
A cozy, cheesy, veggie-packed casserole featuring tender chicken, zucchini, juicy tomatoes, and two types of cheese. Perfect for weeknights and meal prep.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss zucchini, cherry tomatoes, garlic, olive oil, oregano, salt, and pepper until well coated.
- Lightly grease a medium baking dish and spread a layer of the zucchini and tomato mix.
- Add a layer of shredded chicken, then sprinkle with mozzarella.
- Repeat the layers and finish with remaining mozzarella and Parmesan on top.
- Bake uncovered for 25–30 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
- Pat zucchini dry after salting to reduce moisture.
- Use fresh grated cheese for the best melt and flavor.
- Add a breadcrumb topping for extra crunch if desired.
- Let it rest before slicing to help layers set.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
Keywords: chicken zucchini bake, low carb casserole, gluten free chicken recipe