One of my favorite one-pot recipes; it’s simple to prepare, takes little time, and tastes great. Cooked rice, which you may mix with the broth, is what I serve with it. When you add the chicken back to the saucepan, you can add cooked noodles.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 1 8-inch square pan |
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 2 zucchini, grated
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- ½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease an 8-inch baking pan.
- Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
- Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
- Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.
- Please play with the measurements! I don’t usually measure when I cook and do a lot of “sprinkling,” “covering,” and “to taste”. So measurements for this recipe have been eyeballed from experience.
- I have small kids and they eat pasta better when they have success picking it up with their fork or spoon, so for the kiddos try serving with mini wheels, mini ziti etc.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 212 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this had a good flavor, but as another reviewer said, it was pretty mushy on the bottom. I had drained the water out of my zucchini after I shredded it and again out of the pan after cooking, but it was still soggy. Maybe it should go under the broiler a bit first before adding the cheese. I’m not sure if that would help. It was a nice, different side dish though. Thanks for the recipe.
This passed the picky eater test! I added extra cheese, I won’t do that again because it made it too gooey.
This was pretty good! I do wish that it was a bit ‘firmer’ b/c it was a little hard to serve and, for lack of a better word, soggy/soft on the bottom, but it had good flavor. Next time I would serve this with some sauce on the side for topping. Keep an eye on the broiler b/c I only left mine in for 3 minutes and the top got quite brown, so just keep that in mind. This was nice for a change. Thanks for sharing. 🙂