Chicken Zucchini Bake
A comforting, cheese-laden casserole marrying tender chicken, sautéed zucchini, and hearty mushrooms beneath a golden, bubbly crust of mozzarella and Parmesan. Ideal for family suppers or make-ahead meals.
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Ingredients
- 24 oz mushrooms sliced thick
- 2 Tbsp grated Parmesan
- 4 scallions finely chopped
- 2 medium zucchini cut into half-moons
- 1 cup cottage cheese well-drained
- 2 eggs beaten
- 2 Tbsp olive oil or butter
- 12 oz shredded mozzarella ≈ 3 cups
- 1 ½ lb chicken breasts cubed and lightly salted
- 2 tsp Italian herb blend
- Salt and freshly ground pepper to taste
Instructions
- Set the oven to 375 °F (190 °C) and brush a 9 × 13 in baking dish with a thin film of olive oil.
- Combine mozzarella, cottage cheese, scallions, beaten eggs, Italian herb blend, and a judicious pinch of salt and pepper in a large mixing bowl; keep this cheese mixture nearby.
- Warm olive oil in a deep skillet over medium-high heat, then sauté zucchini and mushrooms until they begin to release moisture and take on light color; season with salt and pepper during cooking.
- Add the cubed, pre-salted chicken to the skillet and continue sautéing about 5 minutes, just until the exterior turns golden.
- Tip the skillet contents into a colander, allowing excess liquid to drain thoroughly.
- Fold the drained vegetables and chicken into the prepared cheese mixture until all components are evenly coated.
- Spread the combined mixture into the oiled baking dish, level the surface, and sprinkle grated Parmesan over the top.
- Bake 30–40 minutes, or until the casserole is deeply golden and the cheese bubbles at the edges.
- Remove from the oven; let the dish stand 5–10 minutes to settle before slicing and serving.