This zucchini chicken rice casserole is a great use of zucchini, especially if you are looking for a creative way to use up all your garden zucchini. A tasty, easy weeknight meal full of bright fresh flavors.
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken thighs , cut into bite-sized pieces
- 1 cup onion
- 3 cloves garlic , minced
- 0.5 teaspoons dried oregano
- 0.5 teaspoons crushed red pepper
- 1 cup white rice
- 4 cups zucchini , about 2 zucchini
- 0.75 teaspoons salt
- 2 cups reduced-sodium chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup feta cheese
- 1 cup provolone cheese , divided
- 3 tablespoons fresh parsley , divided
- 2 tablespoons fresh mint
Instructions
-
1
Gather all ingredients. Preheat the oven to 425 degrees (220 degrees C).
-
2
Heat oil in an oven-safe 12 inch deep sided skillet over medium heat. Add chicken and cook until no longer pink, about4 minutes. Transfer chicken to a plate.
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3
Add onion to skillet. Cook and stir until tender, about 3 minutes.
-
4
Stir in garlic, oregano, and crushed red pepper. Cook until fragrant, 1 minute.
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5
Stir in rice. Cook and stir 1 minute.
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6
Add zucchini and salt. Cook and stir until any excess liquid is released, 5 minutes.
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7
Add broth, lemon zest, and lemon juice. Bring to boiling. Return chicken to skillet. Reduce heat, cover and simmer until rice is tender, 20 minutes.
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8
Fold in feta cheese, 1/2 cup of the provolone, 2 tablespoons of the parsley, and the mint. If desired, at this point, you can transfer the mixture to a 2-quart baking dish (or leave in oven safe skillet). Sprinkle remaining 1/2 cup provolone on top.
-
9
Bake until heated through and cheese melts, 10 to 15 minutes. Garnish with remaining 1 tablespoon parsley.
Nutrition Facts
Per serving
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