High-Protein Zucchini-Chicken Parmesan Casserole is a cheesy and delicious dish. It contains elbow macaroni, olive oil, seasonings, zucchini, red wine vinegar, basil leaves, onions, breadcrumbs, parmesan cheese, water, mozzarella cheese, rotisserie chicken, and marinara sauce. This casserole contains cheese, so it is not good for a dairy-free diet. High-Protein Zucchini-Chicken Parmesan Casserole is prepared in one hour, so we can easily prepare it for a quick dinner. Store this casserole for some time so it is good for storage purposes. Serve this casserole with roasted broccoli, garlic bread, and steamed spinach.
STATS:
- Caloric count: 480 kcal
- Preparation Duration: Twenty minutes
- Serving size: 1½ cups
- Cook time: 35 minutes
- Cuisine: Italian-American
- Total time: 55 minutes
- Course: Main Course
- Diet: High-Protein
- Serving: 6
EQUIPMENT:
- Big pot
- Colander
- Big skillet
- Baking dish
- Large mixing vessel
- Wooden spoon
- Small vessel
- Spatula
INGREDIENTS:
- 4 zucchini
- 8 ounces whole-wheat elbow macaroni
- 3 tbsp. olive oil
- 1 large sweet onion
- 6 cloves garlic
- 3 tsp. dried Italian seasoning
- 1 tsp. garlic-and-herb seasoning (no-salt-added)
- ½ tsp. crushed red pepper
- 1 jar marinara sauce — lower-sodium
- ½ tsp. salt
- 3 cups rotisserie chicken — shredded
- ½ cup water
- 1 tbsp. red-wine vinegar
- 1 cup mozzarella cheese — low-moisture, part-skim
- ¼ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 2 tbsp. torn fresh basil leaves
INGREDIENT NOTES:
WHOLE-WHEAT MACARONI:
- Add the whole wheat elbow macaroni to include the satisfying texture and good fiber content in the casserole.
ZUCCHINI:
- Include the zucchini slices to add color, moisture & light vegetable. Prepare the equal pieces of zucchini, so they get cook in same time.
ROTISSERIE CHICKEN:
- Add the rotisserie chicken to the dish for convenience. We have to remove the skin and shred the chicken into bite-size pieces, then add it to distribute them equally.
MARINARA SAUCE:
- Add the low-sodium marinara sauce to add the tomato base. Â Add the smooth or chunky marinara sauce as directed.
MOZZARELLA & PARMESAN CHEESE:
- We have to utilize the mozzarella cheese to form the cheesy, melty layer. Include the parmesan cheese to form the savory & cheesy taste. We have to add the fresh grated cheese so it melts smoothly.
PANKO BREADCRUMBS:
- We have to add the panko breadcrumbs to include a crispy and light topping. Mix them with parmesan & olive oil so they get brown properly.
ITALIAN SEASONINGS:
- Add the dried Italian seasoning to add the classic herb taste to the chicken, sauce, & vegetables.
INSTRUCTIONS:
- Preheat the oven to 375°F and grease the dish with oil or spray it lightly.
- Add the water to the pot, then allow it to boil.
- Now add the macaroni and leave it to cook as mentioned, then strain and leave it aside.
- Add 2 tbsp. oil in the big pan and heat it on a moderate flame.
- Include the onions & zucchini slices and cook them for six to eight minutes till the vegetables start to get soft.
- Add the garlic, seasonings, and herbs and cook for one minute, mixing.
- Include the marinara sauce and ½ cup water and mix to simmer for three to four minutes.
- Put the rotisserie chicken shreds, red wine vinegar, and macaroni in a pan and mix gently to coat.
- Add the mixture to the dish and sprinkle half the quantity of mozzarella on it, then include the leftover pasta mixture.
- Add the panko breadcrumbs, parmesan cheese, Italian seasoning, and olive oil in a small vessel and mix to coat them.
- Include the breadcrumb mixture evenly over the casserole and bake without cover for twenty to twenty-five minutes.
- Take it out of the oven and leave it for five to ten minutes.
- Sprinkle the fresh basil leaves, then serve the dish.
SERVING SUGGESTIONS:
SALADS:
- Italian Garden Salad
- Lemon Arugula Salad
- Cucumber Tomato Salad
VEGETABLE SIDES:
- Roasted Broccoli
- Garlic Green Beans
- Parmesan Asparagus
BREAD SIDES:
- Garlic Bread
- Whole-Wheat Dinner Rolls
- Herb Focaccia
LIGHT SIDES:
- Tomato Basil Salad
- Steamed Spinach
- Roasted Bell Peppers
TIPS:
- We have to cook the macaroni only till it gets soft so it doesn’t become mushy.
- Dry the zucchini then make slices so it will not eradicate the moisture.
- Add the leftover cooked chicken instead if required.
STORAGE INFORMATION:
FRIDGE:
- Cool the casserole for some time, then put it in a closed box and store for four days.
FREEZER:
- Properly cool the casserole, then make the portions and freeze it for three months.
FAQs:
Will I utilize the fresh chicken instead?
- Yes, you can easily utilize the fresh chicken, but cook and shred it, then add it to the casserole.
Would we include the regular macaroni in the casserole?
- Yes, we would include the regular elbow macaroni, though it will decrease the nutrition and fiber content.
Will I include some vegetables in the casserole?
- Yes, include the spinach, broccoli, bell pepper, and mushrooms to include the additional vegetables.
Would we make the gluten-free casserole?
- Yes, we would utilize the gluten-free macaroni and breadcrumbs for this purpose, and other items are already gluten-free.
NUTRITIONAL INFORMATION:
Calories: 480 kcal
Net carbs: 48 g
Iron: 0.005 g
Serving size: 1 & ½
Total carbs: 57 g
Vitamin A: 0.0004 g
Fiber: 9 g
Calcium: 0.230 g
Protein: 34 g
Sodium: 1.050 g
Serving: 6
Potassium: 0.850 g
