Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Preheat oven to 375°F (190°C). Heat a drizzle of olive oil in a skillet over medium heat, then sauté onion and zucchini for 5–7 minutes until softened. Set aside.
- In a large mixing bowl, combine shredded chicken, sautéed vegetables, mozzarella, Parmesan, eggs, sour cream (or Greek yogurt), garlic powder, oregano, salt, and pepper. Mix until well combined.
- Grease a 9×9-inch baking dish and spread the mixture evenly inside.
- Bake for 30–35 minutes, until golden, bubbly, and set.
- Allow to cool for 5–10 minutes before slicing and serving.
Notes
- Rotisserie chicken works great for convenience.
- Swap zucchini with yellow squash or use a mix of both.
- Freshly shredded cheese melts better than pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baked
- Cuisine: American