Ingredients:
- 2 medium zucchinis, sliced thin
- 2 cups cooked chicken (shredded or diced)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chicken broth (optional, for added moisture)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 375°F (190°C) and grease a baking dish (around 9×13 inches).
- Prepare the zucchini: Slice the zucchinis into thin rounds. If you want to remove excess moisture, you can sprinkle them with salt and let them sit for about 10 minutes, then blot them with paper towels.
- Make the sauce: In a medium saucepan, melt the cream cheese over medium heat. Once melted, add the heavy cream and chicken broth, stirring until smooth. Add the garlic, oregano, basil, salt, and pepper, and simmer for a few minutes until the sauce thickens slightly.
- Assemble the casserole: Layer the zucchini slices in the bottom of the prepared baking dish. Top with a layer of shredded chicken, followed by some mozzarella and Parmesan cheeses. Pour the cream sauce evenly over the top.
- Bake the casserole: Sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden, and the casserole is cooked through.
- Garnish and serve: Once done, garnish with fresh parsley if desired, and serve hot!
