This Chicken and Zucchini Casserole is packed with flavor and is ready in under an hour. If you need a satisfying dinner on the table fast, give this recipe a try!
Place zucchini and shredded chicken at the bottom of a casserole dish. (I used an 8” x 10” dish.)
In a medium bowl, combine butter, eggs, heavy whipping cream, Italian seasoning, salt, pepper, and shredded parmesan cheese. Mix with a hand mixer until thoroughly combined.
Pour mixture into the casserole dish over the zucchini and chicken. Using a fork or spatula, lightly toss all ingredients so the coating thoroughly coats the zucchini and chicken.
Add shredded Mexican cheese over top of the zucchini and chicken, then top cheese with crushed parmesan crisps.
Bake for 35-40 minutes.
Notes
I prefer zucchini with a bit of a bite, so I don’t peel it. If you’re sensitive to textures, you can either peel the zucchini and/or dice the zucchini for this dish.
Don’t have rotisserie chicken? You can replace it with shredded baked chicken breasts.
Popular parmesan crisp brands include ParmCrisps and Whisps. Many store brands have their own parmesan crisps now as well!