Gratinado fácil de pollo y calabacín

Ingredientes

• 3-4 medium Zucchini, sliced into 1/4-inch rounds
• 3 cups Cooked, Shredded Chicken (rotisserie chicken recommended)
• 2 cups Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese
• 1 medium Yellow Onion, finely chopped
• 3-4 cloves Garlic, minced
• 2 teaspoons Italian Seasoning
• 2 tablespoons Olive Oil
• 1 teaspoon Salt, for sweating zucchini, plus more to taste
• Black Pepper, to taste

Preparación

1. 1

   Prepare the Zucchini: Place the zucchini slices in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15-20 minutes to draw out excess water. Afterwards, briefly rinse the slices and pat them completely dry with paper towels.

2. 2

   Sauté the Aromatics: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for one more minute until fragrant.

3. 3

   Combine the Filling: In a large bowl, combine the shredded chicken, the sautéed onion and garlic mixture, 1 cup of the mozzarella cheese, the grated Parmesan cheese, and the Italian seasoning. Season generously with salt and pepper and mix until everything is well combined.

4. 4

   Assemble the Layers: Arrange half of the dried zucchini slices in a single, slightly overlapping layer on the bottom of the prepared baking dish. Spread the entire chicken and cheese mixture evenly over the zucchini layer. Top the chicken mixture with the remaining zucchini slices, arranging them in a neat, overlapping pattern.

5. 5

   Bake to Golden Perfection: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer of zucchini. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Let the bake rest for 5-10 minutes before slicing and serving.