Effortless Chicken Zucchini Bake (Print Version)
# Ingredients:
→ Other
01 -
Fresh basil for sprinkling (if you want)
02 -
1 tablespoon olive oil
→ Seasonings
03 -
Salt and pepper, throw in to taste
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon garlic powder
→ Cheeses
06 -
1/2 cup cream cheese, let it get soft
07 -
1/2 cup Parmesan, finely grated
08 -
1 cup mozzarella, shredded
→ Main Ingredients
09 -
1 cup cherry tomatoes, sliced in half
10 -
3 medium zucchinis, cut up
11 -
2 cups cooked chicken, shredded
# Instructions:
01 -
Let it cool for a few minutes, add your basil on top if you want, and serve while it’s still cozy.
02 -
Pop it in the oven and bake for 25 to 30 minutes. You want the cheese bubbling and a nice golden top, with soft zucchini.
03 -
Evenly toss your grated Parmesan across everything in the dish.
04 -
Dump the chicken-veggie mix into your greased baking dish and smooth it out.
05 -
Grab the 23 x 33 cm baking pan and grease it up with olive oil.
06 -
Stir together your cooked chicken, mozzarella, softened cream cheese, zucchini slices, cherry tomato halves, Italian seasoning, garlic powder, salt, and pepper in a big bowl until it’s all mixed up.
07 -
Kick on your oven and set to 190°C and make sure it’s hot before you get started.
# Notes:
01 -
If you don’t dry off your zucchini slices well first, it might come out a bit watery. Pat them dry for better texture.