Name: Hearty Chicken and Zucchini Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3/4 cup grated Parmesan cheese; 2 cups panko breadcrumbs; 1 teaspoon dried thyme; 1 teaspoon dried basil; 4 tablespoons unsalted butter, melted; 1 medium carrot, shredded; 1/4 teaspoon salt; 1/2 cup finely chopped onion; 1/2 cup sour cream; 3 cups diced zucchini; 1 can condensed cream of chicken soup, undiluted; 1/4 teaspoon black pepper; 2 cups shredded rotisserie chicken

Zucchini Bake

Can I use yellow squash instead of zucchini for the Zucchini Bake?

How thin or thick should I cut the zucchini?

How to avoid a burnt top but undercooked zucchini in the bake?

What’s the best cheese to use for a Zucchini Bake?

Do I need to peel the zucchini for Zucchini Bake?

I added too much cheese, can I still save my Zucchini Bake?

This Hearty Chicken and Zucchini Bake is an easy, delicious, and comforting one-dish meal featuring tender chicken, fresh zucchini, and a flavorful breadcrumb topping. A wonderful way to combine the succulence of rotisserie chicken and the freshness of garden zucchini.

Milk

Wheat

Gluten Free

Lactose Free

Cheese

gram

grated parmesan cheese

Other Bread

panko

Seasonings

dried thyme

dried basil

Butter & Margarine

unsalted butter

Fresh Vegetables

carrot

salt

onion

Creams & Creamers

sour cream

zucchini

Soups & Stews

milliliter

cream of chicken soup

black pepper

Poultry

rotisserie chicken

Potassium

Minerals

Riboflavin (B2)

Vitamins

Beta-cryptoxanthin

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Hearty Chicken and Zucchini Bake

Dairy

Bakery

Baking Goods

Produce

Meal

Meat & Seafood

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In a medium bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, dried thyme, and dried basil. Mix well and set aside.

Preheat oven to 350°F (175°C). Grease an 11x7-inch baking dish and set aside.

In a large mixing bowl, combine diced zucchini, shredded rotisserie chicken, condensed cream of chicken soup, shredded carrot, finely chopped onion, sour cream, salt, and black pepper. Mix until combined.

Transfer the chicken and zucchini mixture to the prepared baking dish.

Spread the breadcrumb mixture evenly over the top.

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. Let rest for 5 minutes before serving.

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