Ingredients:

  • 2 medium (450g) zucchini, sliced into half-moons
  • 2 medium (450g) yellow summer squash, sliced into half-moons
  • 1 medium (150g) yellow onion, diced
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • 3 cups (450g) cooked chicken, shredded
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) black pepper
  • 1 tsp (2g) paprika
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3 minutes until translucent.
  2. Toss in the zucchini and yellow squash. Sprinkle with salt and sauté for 5-7 minutes until the edges are slightly browned and vegetables have released their moisture.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, pepper, and paprika; stir until a smooth paste forms.
  4. Fold in the shredded chicken and the sautéed vegetable mixture, stirring gently until evenly coated.
  5. Preheat oven to 375°F (190°C). Transfer the mixture into a 9x13 inch baking dish and smooth the top.
  6. Evenly distribute mozzarella and Parmesan cheese over the top.
  7. Mix melted butter with Panko breadcrumbs and sprinkle over the cheese layer.
  8. Bake for 20-25 minutes until the edges are bubbling and the breadcrumbs are deep golden brown.