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Chicken Zucchini Casserole

Chicken Zucchini Casserole

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Chicken Zucchini Casserole is a wholesome and flavorful dish featuring tender chicken breast, fresh zucchini, and creamy plant-based cheese. Enhanced with vegetarian Worcestershire sauce, apple cider vinegar, and fresh herbs, it offers a nutritious, easy-to-make meal perfect for weeknights or meal prep. The casserole is baked to bubbly, golden perfection, delivering vibrant colors and comforting tastes that satisfy while supporting a balanced diet.

Ingredients

Scale

Protein and Vegetables

  • 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 3 medium zucchinis, thinly sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Sauces and Seasonings

  • 1/4 cup vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon natural gelling agent

Cheese and Herbs

  • 1 cup plant-based cheese, shredded
  • 2 tablespoons fresh parsley or thyme, chopped

Instructions

  1. Prepare the Ingredients: Slice the zucchini thinly and dice the onion and garlic. Cut the chicken breasts into bite-sized pieces to ensure even cooking and flavor distribution throughout the casserole.
  2. Sauté Chicken and Vegetables: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, forming a flavorful base.
  3. Combine Sauce Ingredients: In a separate bowl, mix the vegetarian Worcestershire sauce, apple cider vinegar, salt, pepper, and natural gelling agent until well combined to bind and enhance the casserole’s texture and taste.
  4. Layer the Casserole: In a baking dish, place half of the sliced zucchini as the first layer. Add the cooked chicken mixture on top, then pour half of the sauce mixture over it. Repeat with the remaining zucchini and sauce to complete the layers.
  5. Add Plant-Based Cheese and Bake: Sprinkle the shredded plant-based cheese evenly over the top layer. Bake the casserole at 375°F (190°C) for 25 to 30 minutes, until bubbly and golden brown on top.

Notes

  • Salt the sliced zucchini and let it sit for 10 minutes to draw out excess moisture and prevent sogginess.
  • Cut chicken into uniform pieces to ensure even cooking and consistent texture.
  • Lightly toast the natural gelling agent before mixing to enhance flavor and improve the casserole’s consistency.
  • Use shredded plant-based cheese that melts well to create a golden, cheesy crust.
  • Allow the casserole to rest for 5 minutes after baking to set for easy slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 60mg

Keywords: Chicken casserole, zucchini, plant-based cheese, healthy dinner, weeknight meal, gluten free, vegetarian Worcestershire sauce

Find it online: https://quicktastykitchen.com/chicken-zucchini-casserole/