This Chicken Zucchini Casserole may become your favorite zucchini recipe. Learn how to make this easy, and low carb recipe for busy weeknight dinners. Perfect casserole with lots of veggies and cheese that even picky eaters will appreciate.
1teaspoonof Italian herb spiceor a mix of dried oregano, garlic, thyme
In a medium bowl grate the zucchini and add 1 teaspoon of salt, set aside for 10-15 min to drain off the excess water.
Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel (or a special fabric is also available on amazon) and squeeze tight to get rid of the water.
Preheat oven to 400 degrees F.
Once done, gather all the ingredients (except cheese and sour cream) in a large mixing bowl and stir with a spatula or hands until combined.
Prepare a 9x13 or slightly smaller baking dish, spray with cooking oil, and transfer the mixture into the dish. Even out the top with a spatula and layer the sour cream on top.
Bake the chicken zucchini casserole for 35 minutes.
Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.
Garnish with parsley, scallions, or bacon and freshly cracked black pepper. Enjoy!
Flavor: Creamy, savory, and mildly tangy flavor profile with earthy notes from zucchini and carrots, all balanced by a delightful cheesy richness.
To Store: I suggest storing any remaining casserole in an airtight container in the refrigerator, where it can be kept fresh for 3 to 4 days. When it's time to reheat, simply place it back in the oven at 400 degrees Fahrenheit, optionally adding a bit more cheese, and bake for a few minutes until it's thoroughly warmed.
To Make Ahead: You have the option to prepare this entire chicken zucchini casserole a day in advance and refrigerate it for reheating later. Alternatively, you can choose to assemble its components separately.