Description
A delicious and easy-to-make casserole featuring rotisserie chicken and fresh zucchini, perfect for a comforting meal.
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 4 medium zucchinis, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh basil, chopped (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the sliced zucchinis and cherry tomatoes to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for about 5-7 minutes until the zucchinis are tender.
- In a large mixing bowl, combine the shredded rotisserie chicken, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well.
- Add the sautéed zucchini and tomatoes to the chicken mixture and stir until everything is evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Top the casserole with the remaining mozzarella and Parmesan cheeses.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- For added flavor, sprinkle some crushed red pepper flakes on top before baking.
- You can substitute the zucchini with other vegetables like spinach or bell peppers for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg