Chicken Zucchini Casserole

When I first planted my garden someone told me not to plant more than two zucchini plants, and let me tell you, they weren’t kidding! Our zucchini plants are producing like mad! We’re pulling 2 or 3 zucchinis every day. Since I can only stand steamed and grilled zucchini so often, I’ve started to experiment with new ways to cook it. Here’s tonight’s concoction.

Chicken Zucchini Casserole

• 1 to 1-1/2 pounds zucchini, sliced
• 2-3 chicken breasts, cooked and diced
• 1-1/2 cups cheese (more or less)
• 1 tsp dried thyme
• Kosher salt & pepper (to taste)

1. Preheat oven to 350.
2. Line a casserole dish with 1/2 the zucchini. Top with 1/2 the cheese and thyme. Then top with 1/2 the chicken. Repeat the layers with the remaining ingredients. Season wit salt and pepper as desired.
3. Bake for 30 minutes.

I have to admit that I love cheese – so anything with cheese on it is just heaven in my book.

Now I have to figure out what else to do with all this zucchini… Zucchini Bread, Zucchini crisps, or maybe my dad’s famous surprise “apple” pie?