Fresh zucchini creamy sauce 

A wholesome, cheesy, and flavor-packed casserole featuring tender chicken, fresh zucchini, and a creamy sauce, baked until bubbly and golden. This dish is perfect for weeknights and can be made ahead for easy meal prep.

Ingredients (Serves 6)

• 2 tbsp olive oil (or butter)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons (about 4 cups)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 cup mushrooms, sliced (optional)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved (optional for freshness)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 cup sour cream (or plain Greek yogurt)
• 2 large eggs, lightly beaten
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Fresh parsley or basil, for garnish

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Sauté Vegetables

Heat olive oil in a large skillet over medium heat.

Add onion and cook for 3–4 minutes until softened.

Add garlic, zucchini, mushrooms, and corn. Sauté for 5–6 minutes until vegetables are just tender.

Prepare the Filling

In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cherry tomatoes, mozzarella, cheddar, and Parmesan.

In a separate small bowl, whisk together sour cream, eggs, oregano, Italian seasoning, paprika, salt, and pepper.

Pour the sour cream mixture over the chicken and vegetables. Toss gently to combine.

Assemble & Bake

Transfer the mixture into the prepared baking dish.

Sprinkle extra cheese on top if desired.

Bake uncovered for 25–30 minutes, or until golden brown and bubbly.

Serve

Garnish with fresh parsley or basil before serving.