Cheesy Chicken Zucchini Casserole
This Mediterranean-style casserole is lighter, flavorful, and packed with herbs, olive oil, and wholesome ingredients while still being creamy and satisfying.
Servings
4–6
Prep time
15 minutes
Cook time
30–35 minutes
Ingredients
2 cups cooked chicken breast, shredded or diced
3 medium zucchini, sliced into thin rounds or half-moons
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ cup plain Greek yogurt (full-fat or low-fat)
¼ cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon chili flakes (optional)
Juice of ½ lemon
Optional garnish: fresh parsley or basil
Instructions
1. Preheat oven to 190°C (375°F). Lightly grease a baking dish with olive oil.
2. Heat olive oil in a pan over medium heat. Add zucchini and sauté for 4–5 minutes until just tender. Add garlic and cook for 30 seconds. Remove from heat.
3. In a bowl, mix Greek yogurt, lemon juice, salt, black pepper, oregano, basil, and chili flakes until smooth.
4. In the baking dish, combine cooked chicken and sautéed zucchini. Pour the yogurt mixture over and gently toss to coat evenly.
5. Sprinkle mozzarella, feta, and Parmesan evenly over the top.
6. Bake uncovered for 30–35 minutes, until bubbly and lightly golden.
7. Rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Serving ideas
Serve with a cucumber-tomato salad, olives, or whole-grain pita on the side.
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