Introduction:

This comforting Rotisserie Chicken & Zucchini Casserole is the perfect weeknight bake loaded with tender chicken, garden-fresh zucchini, juicy cherry tomatoes, and a dreamy trio of cheeses. It’s savory, creamy, and finished with a hint of Italian herbs that brings everything together in one bubbling, golden dish.

Ingredients:

2 cups cooked rotisserie chicken, shredded
3 medium zucchinis, thinly sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil
Fresh basil, chopped (optional, for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add sliced zucchini and sauté for about 5 minutes until slightly tender. Add minced garlic and cook for another minute.
In a large bowl, mix together the shredded chicken, sautéed zucchini, cherry tomatoes, mozzarella, Parmesan, ricotta, Italian seasoning, salt, and pepper.
Spread the mixture evenly in the prepared baking dish.
Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly with golden edges.
Let cool slightly before serving. Garnish with chopped basil if desired.

Variation

Add Pasta or Rice for a Heartier Dish
Stir in 1 to 2 cups of cooked pasta (like penne or rotini) or a cup of cooked rice before baking to turn this into a full, stick-to-your-ribs meal. It’s a great way to stretch the servings and make the dish even more comforting.
Try Different Cheeses for a Flavor Twist
Swap the mozzarella or ricotta for provolone, fontina, or even a sharp white cheddar for a bolder flavor. Each cheese will bring its own meltiness and depth that complements the chicken and veggies in a unique way.
Add More Veggies for Color and Nutrition
Mix in diced bell peppers, mushrooms, or even spinach to bulk up the veggie content. This not only adds color and texture but also bumps up the nutritional value with extra fiber and vitamins.

Cooking Notes

Use Pre-Cooked Rotisserie Chicken to Save Time
This recipe is perfect for using up leftover rotisserie chicken. Just shred it and toss it in no extra cooking required, which makes prep a breeze on busy nights.
Don’t Overcook the Zucchini During Sautéing
Since the zucchini will continue to cook in the oven, aim for slightly tender when sautéing not too soft. This keeps it from turning mushy in the final dish.
Let the Casserole Rest Before Serving
Giving the casserole 5–10 minutes to cool slightly after baking helps it set up, making it easier to slice and serve. It also lets the flavors meld together just a bit more.

Serving Suggestions

Pair with a Crisp Side Salad
Serve this casserole with a light green salad dressed in a zesty vinaigrette to balance the richness of the cheese and chicken. It adds a refreshing crunch to your plate.
Serve with Garlic Bread or Crusty Rolls
A warm piece of garlic bread or a soft dinner roll is the perfect companion for scooping up the cheesy goodness. It’s also a great way to round out the meal for heartier appetites.
Top with Extra Fresh Basil or Chili Flakes
Just before serving, sprinkle fresh chopped basil or a pinch of red pepper flakes on top for a pop of color and a little heat. It adds brightness and brings the whole dish together.

Tips

Shred Your Own Cheese for Best Meltability
Pre-shredded cheeses often contain anti-caking agents that affect how they melt. For a creamier, smoother texture, shred fresh mozzarella and Parmesan right off the block.
Make It Ahead for Easy Weeknight Dinners
Assemble the casserole a day in advance, cover it, and store it in the fridge. When you’re ready, just pop it in the oven and bake. It’s a lifesaver for busy schedules.
Double the Recipe for Meal Prep
This dish freezes well, so consider making two one for tonight and one for later. Just let it cool completely before wrapping and freezing. Reheat straight from frozen or thaw overnight in the fridge.

Prep Time:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

Calories: 350 kcal
Protein: 28g
Sodium: 520mg

Frequently Asked Questions

Can I use cooked chicken breast instead of rotisserie chicken?
Absolutely! Any pre-cooked, shredded chicken will work here. Rotisserie chicken adds flavor and convenience, but plain cooked chicken breast or thigh meat can be seasoned and used just as easily.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Just cover it and store it in the fridge. When ready to bake, take it out and let it sit at room temperature while the oven preheats.
Does this recipe freeze well?
It does! Let the baked casserole cool completely, then wrap tightly and freeze. Reheat in the oven at 350°F until warmed through, or thaw in the fridge overnight before baking.
Can I make this dish vegetarian?
Definitely just omit the chicken and consider adding a protein-rich substitute like canned white beans or lentils, or even cooked quinoa to keep it hearty and filling.

Conclusion

This Rotisserie Chicken & Zucchini Casserole is a wholesome, flavor-packed dinner that’s easy to pull together with just a few fresh ingredients and some leftover chicken. The combination of tender zucchini, juicy tomatoes, and creamy cheese makes every bite satisfying. Whether you’re feeding a family or prepping ahead for busy nights, this dish is sure to earn a spot in your regular rotation. Try it once and you’ll come back for more!

Rotisserie Chicken & Zucchini Casserole

Author: Avery
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

Description

Ingredients

Scale

2 cups cooked rotisserie chicken, shredded
3 medium zucchinis, thinly sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil
Fresh basil, chopped (optional, for garnish)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add sliced zucchini and sauté for about 5 minutes until slightly tender. Add minced garlic and cook for another minute.
In a large bowl, mix together the shredded chicken, sautéed zucchini, cherry tomatoes, mozzarella, Parmesan, ricotta, Italian seasoning, salt, and pepper.
Spread the mixture evenly in the prepared baking dish.
Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly with golden edges.
Let cool slightly before serving. Garnish with chopped basil if desired.

Notes

You can swap zucchini for yellow squash or a blend of both.
To add extra creaminess, stir in a splash of heavy cream or a spoonful of sour cream before baking.
Great as leftovers just reheat and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Casserole
Method: Baked
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 portion
Calories: 350 kcal
Sugar: 4g
Sodium: 520mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg

Keywords: chicken zucchini bake, rotisserie chicken casserole, cheesy zucchini casserole, weeknight chicken dinner