Description
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
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