Layered shredded chicken, zucchini, and melted cheese, topped with roasted cherry tomatoes and fresh basil.
Ingredients:
_ 2 cups shredded rotisserie chicken
_ 3 medium zucchinis (sliced)
_ 2 cups shredded mozzarella
_ ½ cup grated parmesan
_ 1 cup cherry tomatoes (halved)
_ 2 cloves garlic (minced)
_ ½ tsp salt
_ ½ tsp black pepper
_ ½ tsp Italian seasoning
_ 2 tbsp olive oil
_ Fresh basil leaves (for garnish)
Instructions:
1_ Preheat the oven to 375°F. Grease a baking dish.
2_ Layer the zucchini slices and shredded chicken in the dish.
3_ Season with salt, pepper, garlic, and Italian seasoning.
4_ Top with mozzarella and parmesan cheese.
5_ Arrange the cherry tomatoes on top.
6_ Bake for 20-25 minutes until the cheese is bubbly.
7_ Garnish with fresh basil leaves.
8_ Serve warm on a white plate.
Notes: Use any chicken or cheese. Add extra vegetables for more flavor. Store leftovers in the fridge for up to 4 days. Reheat in the oven.
Prep Time: 10 minutes
Ingredients:_ 2 cups shredded rotisserie chicken
_ 3 medium zucchinis (sliced)
_ 2 cups shredded mozzarella
_ ½ cup grated parmesan
_ 1 cup cherry tomatoes (halved)
_ 2 cloves garlic (minced)
_ ½ tsp salt
_ ½ tsp black pepper
_ ½ tsp Italian seasoning
_ 2 tbsp olive oil
_ Fresh basil leaves (for garnish)
Instructions:1_ Preheat the oven to 375°F. Grease a baking dish.
2_ Layer the zucchini slices and shredded chicken in the dish.
3_ Season with salt, pepper, garlic, and Italian seasoning.
4_ Top with mozzarella and parmesan cheese.
5_ Arrange the cherry tomatoes on top.
6_ Bake for 20-25 minutes until the cheese is bubbly.
7_ Garnish with fresh basil leaves.
8_ Serve warm on a white plate.
Notes: Use any chicken or cheese. Add extra vegetables for more flavor. Store leftovers in the fridge for up to 4 days. Reheat in the oven. Prep Time: 10 minutes
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