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Chicken Zucchini Marinara Bake
Rachel Kim

Chicken Zucchini Marinara Bake

Salt, blot and roast the zucchini before assembly; that is the difference between a casserole and soup. Rotisserie chicken and marinara keep everything else simple.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 medium zucchini sliced into 1/4-inch rounds
  • 1 1/2 tsp kosher salt divided
  • 1 tbsp olive oil
  • 3 cups shredded rotisserie chicken
  • 2 1/2 cups thick marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Heat the oven to 425°F, toss the zucchini with 1 teaspoon salt and let it drain in a colander for 15 minutes.
  2. Blot the zucchini dry, toss it with the olive oil and roast it on a sheet pan for 10 minutes.
  3. Reduce the oven to 375°F and combine the rotisserie chicken, marinara, oregano, black pepper and remaining salt.
  4. Layer half the zucchini, half the chicken sauce and half the mozzarella in a 2 1/2-quart baking dish and repeat.
  5. Sprinkle the Parmesan over the top and bake until bubbling and browned, 20 to 25 minutes.
  6. Rest the casserole for 10 minutes before serving.