Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 2 medium zucchinis, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced zucchini and cook until slightly tender.
- In a large bowl, combine shredded rotisserie chicken, sautéed zucchini, diced tomatoes, Italian seasoning, salt, and pepper.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- To prevent a watery casserole, drain excess liquid from the zucchini before baking.
- You can substitute sour cream with Greek yogurt if desired.
- Additions like bell peppers or mushrooms can enhance flavor.
- Bake until the cheese is fully melted and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg