Savory Chicken Zucchini Bake for a Quick Gluten-Free Feast

Savory Chicken Zucchini Bake for a Quick Gluten-Free Feast

A quick and nutritious gluten-free Chicken Zucchini Bake using fresh ingredients for a satisfying family dinner.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 slices

Course: Casserole

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 cups Shredded Chicken Use cooked rotisserie chicken for convenience.

For the Vegetables

2 cups Zucchini Or substitute with yellow squash or broccoli if unavailable.
1 cup Cherry Tomatoes Regular tomatoes can be diced as an alternative.

For the Cheese

1 cup Mozzarella Cheese Or substitute with cheddar or a non-dairy cheese.
1/2 cup Parmesan Cheese Nutritional yeast offers a vegan alternative.

For Cooking and Flavor

2 tablespoons Olive Oil Can use cooking spray if preferred.
to taste Salt Adjust per taste preference.
to taste Pepper Adjust per taste preference.

Equipment

9x13 inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Prepare your baking dish by greasing it.
In a large mixing bowl, combine the shredded chicken, sliced zucchini, halved cherry tomatoes, mozzarella cheese, and half of the Parmesan cheese. Stir gently until combined.
Drizzle olive oil into the greased baking dish and spread it evenly.
Transfer the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining Parmesan cheese over the top.
Bake in the preheated oven for 25 to 30 minutes, until the zucchini is tender and the cheese is bubbly.
Allow to cool slightly before serving. Optionally garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 350mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

This dish is perfect for meal prep and can be stored in the fridge for 3-4 days. Freeze for long-term storage.

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