Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 3 medium (600g) zucchini, sliced into half-moons
  • 1/2 tsp (3g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) heavy cream
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) onion powder
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (1g) red pepper flakes
  • Fresh parsley for garnish

Instructions:

  1. Toss sliced zucchini with salt in a colander and let sit for 10 minutes. Pat them thoroughly dry with paper towels to remove excess liquid.
  2. In a large mixing bowl, beat the softened cream cheese, sour cream, heavy cream, garlic, and spices until smooth.
  3. Fold in the shredded chicken and the dried zucchini until every piece is coated in the creamy mixture.
  4. Transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  5. Evenly distribute the mozzarella and Parmesan across the surface.
  6. Bake at 375°F (190°C) for 30-40 minutes until the edges are bubbling and the top is deep mahogany-colored.