Zucchini & Creamy Chicken Melt
Prep time: 15 mins | Cook time: 25 mins | Servings: 4
Ingredients
Protein: 2 large chicken breasts (poached and shredded) or 1 rotisserie chicken.
Vegetables: 2 medium zucchinis, sliced into thin rounds or long ribbons.
Creamy Base: 1/2 cup Greek yogurt or sour cream, and 4 oz softened cream cheese.
Seasoning: 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper to taste.
Topping: 1.5 cups shredded mozzarella or cheddar cheese and dried oregano/parsley for the garnish.
Preparation Steps
Prep the Zucchini: Slice the zucchini into thin rounds (as seen in the photo). If you want to avoid extra liquid, sprinkle them with a pinch of salt, let them sit for 10 minutes, and pat them dry with a paper towel.
Mix the Filling: In a large bowl, combine the shredded chicken, Greek yogurt (or sour cream), cream cheese, and seasonings. Mix until the chicken is well-coated and creamy.
Layer the Containers:
Place a layer of zucchini slices at the bottom of your containers or a large baking dish.
Spread the chicken mixture evenly over the zucchini.
Top with another layer of zucchini (optional) and then a generous layer of shredded cheese.
Bake: Place the containers (ensure they are oven-safe!) or the baking dish in an oven preheated to 400°F (200°C). Bake for 15–20 minutes until the cheese is bubbly and golden brown.
Finish: Sprinkle with dried herbs while the cheese is still hot.
Pro-Tips for Success
The “Crunch” Factor: If you want a bit of texture, you can add a sprinkle of almond flour or crushed crackers on top of the cheese before baking.
Meal Prep: Let the meals cool completely before putting the lids on to prevent steam from making the zucchini too soft.
Spice it up: Add a dash of red pepper flakes or chopped jalapeños to the chicken mixture if you prefer a bit of heat.