Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 3 medium zucchinis, sliced into half-moons
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice zucchinis into uniform half moons. Toss them with a pinch of salt in a colander and let them sit for 10 minutes to draw out excess water, then pat dry with a paper towel. Note: This prevents a watery mess.
  2. Dice the onion and mince the garlic.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, Parmesan, oregano, and paprika. Stir until the mixture is smooth and unified.
  4. Fold the raw chicken cubes, sliced zucchini, onion, and garlic into the cream mixture. Make sure every piece is thoroughly coated.
  5. Grease a 9x13 inch baking dish with a light coating of oil.
  6. Pour the chicken and zucchini mixture into the dish. Spread it evenly with a spatula so it's flat.
  7. Preheat the oven to 375°F (190°C).
  8. Sprinkle the shredded mozzarella evenly across the top of the Chicken Zucchini Casserole.
  9. Bake for 35 minutes until the chicken is cooked through and the cheese crust is golden brown.
  10. Garnish with chopped fresh parsley before serving.