Rotisserie Chicken Zucchini Parmesan
Is your house like ours in the leftover rotisserie chicken department? There is always some leftover. We scratch our heads wondering what to do with it so it isn’t just leftovers. Tonight’s brainchild was a quicky kinda Rotisserie Chicken Zucchini Parmesan we had hanging out in the fridge. We always have Roma tomatoes and 1 or 2 zucchinis in veggie department.
1 large zucchini, 2 Roma tomatoes and all the meat plucked off the half eaten chicken. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the ends off the zucchini then in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
Chicken and zucchini in the pan!Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder. Toss a few times until the tomatoes get hot to the touch.
It took about 8-10 minutes for the cheese to get bubbly. Our Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the “leftovers”.
Leftover Rotisserie Chicken Zucchini Parmesan
Ingredients
- 3 tbsp. olive oil plus a little to drizzle
- 1 large large zucchini or 2 small ones
- 2 Roma tomatoes
- 1/2 rotisserie Chicken
- 2 cups mozzarella sliced or whatever cheese you have
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder optional
- 1 tbsp. dried oregano
Instructions
- Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the zucchini in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
- Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder, if have some. Toss a few times until the tomatoes get hot to the touch.
- Divvy it out to 3 or 4 individual casserole dishes or spread it out in a baking pan just large enough to get it all in one level without any gaps. Cover it with the cheese of your choice. We always have some mozzarella on hand and tonight we also had some provolone. Any cheese that you have on hand would work. Shake some grated parmesan on top and some dried oregano, if you want. Drizzle it with a little olive oil and put them in the oven.
- It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the "leftovers".
Thank You Annie!
Great recipe. My husband loved it
Thank you!
Omg how simple! I love it! Also, I would add a bit of pasta on the side, then top it with the chicken. Suggestion to try: cook pasta til aldente then saute w/ olive oil and Rotel’s tomatoes and green chilies, garlic pdr, onion pdr & Italian spice. When that’s done, sprinkle some Parmesan cheese & mix it in. Yummy!
Thank You!