Name: Cheesy Chicken & Zucchini Bake
Ingredients: 3 cups sliced zucchini or other summer squash; 3 eggs; 8 oz cream cheese, at room temperature; 2 cups shredded cheese, divided. We like to use a mixture of 1/2-1 cup habenero or other pepper cheese, plus cheddar and mozzerella.; 2 cups shredded or chopped cooked chicken (I prefer chicken thighs for this recipe, but breast meat works too); 1/4 cup diced onion; 1/2 tsp granulated garlic or 2 garlic cloves, diced or pressed; 1/4 cup diced sweet pepper (optional); 1/4 cup diced pancetta or cooked and crumbled bacon (optional but good!); salt and pepper to taste

Description

Great way to use up a bunch of summer squash and leftover chicken.

Ingredients

3 cups sliced zucchini or other summer squash
3 eggs
8 oz cream cheese, at room temperature
2 cups shredded cheese, divided. We like to use a mixture of 1/2-1 cup habenero or other pepper cheese, plus cheddar and mozzerella.
2 cups shredded or chopped cooked chicken (I prefer chicken thighs for this recipe, but breast meat works too)
1/4 cup diced onion
1/2 tsp granulated garlic or 2 garlic cloves, diced or pressed
1/4 cup diced sweet pepper (optional)
1/4 cup diced pancetta or cooked and crumbled bacon (optional but good!)
salt and pepper to taste

Instructions

Preheat oven to 375 degrees.
Prepare summer squash by steaming for about 3-4 minutes or until slightly softened. Then drain squash and let sit in colander for at least 15 minutes to drain.
Meanwhile, combine cream cheese, eggs, garlic, onions with an electric beater.
Add drained summer squash, chicken, peppers, pancetta (if using), and 1 1/2 cups of the shredded cheese.
Pour mixture into an oiled 2-quart dish (I use an oval Corningware baking dish).
Sprinkle 1/2 cup of the shredded cheese over the top.
Bake at 375 degrees for 30 to 40 minutes, or until puffed and lightly browned.
Let sit for about 5 minutes, then serve!