Chicken and Zucchini Casserole Recipe
This plant-powered casserole layers zucchini, vegan chicken, dairy-free cheese, and herbs for a creamy, cozy dish you’ll want every night.
Ingredients
Vegan “Chicken” Filling
- 1 pack plant-based chicken 8 oz, chopped
- 2 zucchinis sliced into half moons
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 tsp thyme
- 1/2 tsp paprika
- Salt & pepper to taste
Creamy Sauce
- 3/4 cup unsweetened non-dairy milk
- 1/2 cup vegan sour cream
- 2 tbsp nutritional yeast
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1 tsp lemon juice
Topping
- 1/2 cup vegan shredded cheese
- 1/2 cup breadcrumbs gluten-free if needed
- 1 tbsp olive oil
- Pinch of parsley
Instructions
- Preheat oven to 375°F and grease your casserole dish like it owes you money.
- Sauté onion and garlic in olive oil until fragrant—like your favorite candle but edible.
- Add chopped vegan chicken and cook for 5–6 minutes until slightly golden.
- Toss in zucchini slices, thyme, paprika, salt, and pepper. Cook for 4 minutes, until zucchini softens just enough.
- Whisk together all sauce ingredients in a bowl—no clumps, no stress.
- Pour sauce over zucchini mixture and stir until everything is coated like it’s getting dressed for brunch.
- Transfer mixture into the baking dish, smoothing it like your skincare routine.
- Mix breadcrumbs, olive oil, and parsley. Sprinkle on top along with vegan cheese.
- Bake for 30 minutes until the top is golden, bubbly, and you’re drooling slightly.
- Cool for 5 minutes before slicing, because burned tongues are not sexy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 18g
🌿 Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin C: 25%
- Iron: 14%
- Vitamin K: 35%
- Folate: 20%
💡 Extra Tips to Slay the Flavor Game
- Add a splash of white wine to the sauce if you're feeling fancy (and a little chaotic).
- Throw in spinach or kale if your body’s begging for green things.
- Top with crushed walnuts for extra crunch and protein.
- Make it ahead and freeze—because we love a meal that gives us the week off.