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".