Zucchini Chicken Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken thighs, cut into bite-sized pieces
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1 cup long grain white rice
- 4 cups coarsely shredded zucchini (about 2 zucchini)
- 3/4 teaspoon salt
- 2 cups reduced-sodium chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup crumbled feta cheese
- 1 cup shredded provolone cheese, divided
- 3 tablespoons chopped fresh parsley, divided
- 2 tablespoons chopped fresh mint
Instructions
- 1
Gather all ingredients. Preheat the oven to 425 degrees (220 degrees C).
- 2
Heat oil in an oven-safe 12 inch deep sided skillet over medium heat. Add chicken and cook until no longer pink, about 4 minutes. Transfer chicken to a plate.
- 3
Add onion to skillet. Cook and stir until tender, about 3 minutes.
- 4
Stir in garlic, oregano, and crushed red pepper. Cook until fragrant, 1 minute.
- 5
Stir in rice. Cook and stir 1 minute.
- 6
Add zucchini and salt. Cook and stir until any excess liquid is released, 5 minutes.
- 7
Add broth, lemon zest, and lemon juice. Bring to boiling. Return chicken to skillet. Reduce heat, cover and simmer until rice is tender, 20 minutes.
- 8
Fold in feta cheese, 1/2 cup of the provolone, 2 tablespoons of the parsley, and the mint. If desired, at this point, you can transfer the mixture to a 2-quart baking dish (or leave in oven safe skillet). Sprinkle remaining 1/2 cup provolone on top.
- 9
Bake until heated through and cheese melts, 10 to 15 minutes. Garnish with remaining 1 tablespoon parsley.
