Recipes

There is something especially comforting about a warm, cheesy casserole fresh from the oven.

AQBy Avery QuinnNovember 6, 202612 min read

Pat them dry with paper towels.

For even better moisture control, briefly sauté the zucchini in a skillet before assembling the casserole.

Step 3: Prepare the garlic mixture

Heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for approximately 30–60 seconds, stirring frequently.

The garlic should become fragrant without turning brown.

Add the zucchini slices and cook for 3–5 minutes, stirring occasionally.

You don’t need to cook them completely because they will finish cooking in the oven.

This step helps remove some excess moisture while developing flavor.

Step 4: Season the chicken

Place the shredded rotisserie chicken in a mixing bowl.

Add the Italian seasoning, black pepper, and remaining salt.

Mix gently.

Because rotisserie chicken and Parmesan may already contain salt, taste the components before adding extra seasoning.

You can also stir two or three tablespoons of marinara sauce into the chicken to keep it moist during baking.

Step 5: Assemble the casserole

Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.

Arrange approximately half of the zucchini slices over the sauce.

Add half of the shredded chicken.

Scatter some cherry tomato halves over the chicken.

Spoon over another portion of marinara sauce.

Sprinkle with a little mozzarella and Parmesan.

Repeat the layers using the remaining zucchini, chicken, tomatoes, and sauce.

Finish with the remaining mozzarella and Parmesan.

Spread the cheese evenly so the casserole develops a beautiful golden topping.

Step 6: Bake until bubbly

Place the baking dish in the preheated oven.

Bake uncovered for approximately 25–30 minutes, or until the sauce is bubbling around the edges, the zucchini is tender, and the cheese is melted.

If you prefer a more golden topping, you can briefly use the broiler for 1–2 minutes.

Watch carefully because cheese can brown quickly.

Since the chicken is already cooked, the goal is to heat the casserole thoroughly rather than cook raw poultry.

For food safety, reheated chicken and assembled leftovers should reach an internal temperature of 165°F (74°C).

Step 7: Let the casserole rest

Remove the casserole from the oven.

Allow it to rest for approximately 5–10 minutes before serving.

This helps the layers settle and makes serving easier.

It also allows some of the hot liquid to redistribute.

Step 8: Garnish and serve

Scatter fresh basil leaves over the casserole just before serving.

The basil adds a fragrant, fresh finish that balances the richness of the cheese.

Serve warm and enjoy.

The Secret to Preventing a Watery Zucchini Casserole

One of the most common problems with zucchini casseroles is excess moisture.

Zucchini naturally contains a high percentage of water.

As it cooks, that moisture is released into the baking dish.

When combined with marinara sauce and tomatoes, it can create more liquid than expected.

Fortunately, a few simple techniques can help.

Salt and dry the zucchini

Lightly salting sliced zucchini before cooking encourages some moisture to come to the surface.