Cheesy Chicken Zucchini Casserole
A delicious and comforting casserole filled with chicken, zucchini, and cheese.
Equipment
- Baking Dish 2.5-quart (11x7-inch)
Ingredients
Main Ingredients
- 1 lb skinless, boneless chicken breast
- 3 small or 2 medium zucchini, sliced about 3 cups / 360 g
- 1 cup fresh spinach
- 1 cup cherry or grape tomatoes, halved approximately 150 g
- 0.5 cup sun-dried tomatoes in oil, chopped approximately 65 g
- 1 count shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano leaves
- 1 tsp dried basil leaves
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.125 cup chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a 2.5-quart (11x7-inch) baking dish, combine the chicken, zucchini, spinach, cherry tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes. Toss everything together until well coated in the seasonings.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake uncovered for another 10 minutes.
- Broil on high for 1 to 2 minutes, watching closely, until the cheese is golden. Check every 20 seconds to avoid burning.
- Sprinkle parsley over the top before serving.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.