Ingredients (Serves 4–6)

Main:

• 3 cups shredded rotisserie chicken
• 2 medium zucchinis (sliced or half-moons)
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 1 tbsp olive oil

Sauce:

• 1 cup sour cream or Greek yogurt
• ½ cup mayonnaise
• 1 cup shredded cheddar or mozzarella
• ½ cup grated parmesan
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt & black pepper (to taste)

Topping:

• ½ cup breadcrumbs (or crushed crackers)
• 2 tbsp melted butter
• 2 tbsp parmesan (optional)

 Instructions

1. Preheat oven

• Set to 190°C (375°F)
• Lightly grease a baking dish

2. Cook veggies

• Heat olive oil in a pan
• Sauté onion + garlic (2–3 minutes)
• Add zucchini and cook 3–4 minutes (slightly tender, not mushy)

3. Make creamy mix

• In a large bowl, combine:
  • Sour cream (or yogurt)
  • Mayonnaise
  • Cheese
  • Italian seasoning, paprika, salt, pepper

4. Combine

• Add chicken + sautéed veggies into the sauce
• Mix until evenly coated

5. Assemble

• Transfer to baking dish
• Mix breadcrumbs + melted butter → sprinkle on top
• Add extra parmesan if desired

6. Bake

• Bake for 25–30 minutes
• Top should be golden and bubbly

7. Rest & serve

• Let sit 5–10 minutes before serving

 Pro Tips

• Lightly salt and pat zucchini dry if very watery
• Use rotisserie chicken for best flavor and speed
• Add mushrooms or spinach for extra veggies
• For crispier top: broil 2–3 minutes at the end

 Nutritional Info (Approx per serving)

• Calories: 350–450 kcal
• Protein: 28–35g
• Carbs: 10–15g
• Fat: 22–28g

 Allergen Info

Contains:

• Dairy (cheese, sour cream, butter)
• Gluten (breadcrumbs, crackers)
• Eggs (mayonnaise)

 Nut Info:

• Naturally nut-free
• Always check labels on:
  • Mayonnaise
  • Breadcrumbs/crackers
    (for cross-contamination warnings if needed)

Substitutions:

• Gluten-free breadcrumbs
• Dairy-free cheese & yogurt alternatives
• Egg-free mayo

 Q&A

Q1: Why is my casserole watery?

Zucchini releases water. Fix by:

• Pre-cooking zucchini
• Salting & squeezing moisture
• Avoid overbaking

Q2: Can I make it ahead?

Yes:

• Assemble and refrigerate up to 24 hours
• Bake when ready

Q3: Can I freeze it?

Yes:

• Freeze before or after baking
• Thaw overnight, then reheat

Q4: Can I make it low-carb?

Yes:

• Skip breadcrumbs or use almond flour topping

Q5: What can I serve with it?

• Rice or pasta
• Garlic bread
• Fresh salad

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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