Creamy Chicken Zucchini Bake
Shredded chicken and sauteed zucchini bound with eggs, sour cream, and two cheeses, baked in a 9 by 9 inch dish.
Equipment
- 9 by 9 inch baking dish
- Large skillet
- Large mixing bowl
- Spatula
- Instant read thermometer
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken
- 1 tbsp olive oil plus extra for the dish
- 2 medium zucchini sliced into thin half moons
- 1 small onion diced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 9 by 9 inch dish.
- Saute. Cook the zucchini and onion in oil for 5 to 7 minutes until slightly softened, then cool for 5 minutes.
- Mix. Stir the chicken, vegetables, cheeses, eggs, sour cream, and seasonings together.
- Bake. Spread in the dish and bake 30 to 35 minutes until golden and 165 degrees F in the center.
- Rest. Cool 5 to 10 minutes before cutting into squares.
Notes
Substitutions: Use Greek yogurt for the sour cream, or cooked turkey for the chicken.
Tips: Drain any liquid from the skillet before mixing and bake until the center reaches 165 degrees F.
Storage: Refrigerate for three to four days and reheat to 165 degrees F, or freeze for up to two months.