Chicken Zucchini Bake

Ingredients

• Fresh basil leaves, for garnish

• Chopped fresh herbs (like parsley or extra basil) for sprinkling

• Seasonings: Salt, black pepper, and 1 tsp Italian seasoning (to taste)

• Olive oil (for greasing the pan and a light drizzle)

Here are the step-by-step instructions to complete the recipe and get that perfect golden-brown cheese layer:

Instructions:

1. Preheat & Prep: Preheat your oven to 200°C (400°F). Lightly grease a 9×9 baking dish with olive oil.

2. Prep the Zucchini: To prevent the bake from getting too watery, toss your sliced zucchini with a pinch of salt and let it sit for about 10 minutes. Pat the slices dry with a paper towel.

3. Mix the Base: In a large bowl, combine the shredded cooked chicken, cottage cheese (or Greek yogurt), minced garlic, Italian seasoning, salt, and pepper. Stir until the chicken is well coated.

4. Layer the Bake:

   • Place an even layer of the dried zucchini slices at the bottom of your prepared baking dish.

   • Spread the creamy chicken mixture evenly over the zucchini.

   • Add another layer of zucchini slices if you have extra.

   • Top evenly with the shredded mozzarella or cheddar cheese.

   • Arrange the halved cherry tomatoes on top of the cheese.

5. Bake: Bake uncovered for 20-25 minutes, or until the edges are bubbling and the zucchini is tender. If you want that gorgeous blistering on the cheese like in your photo, switch the oven to broil for the last 2-3 minutes, watching closely so it doesn’t burn.

6. Garnish & Serve: Remove from the oven and let it rest for 5 minutes. Sprinkle with the chopped herbs and garnish the center with a fresh sprig of basil before serving.

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