This dinner came about through delicious happenstance. I was interested in making a sausage and veggie gratin, but that felt a little too heavy for the warm(ish) weather we’ve been having lately. I decided to lighten it up with chicken and zucchini. The bacon and mushrooms add amazing flavor, and the leftovers taste even better than right out of the oven.
1 Tablespoon oil
1 onion, diced
1 pound mushrooms, sliced
4 small- to medium-sized zucchini, halved lengthwise and sliced
2+ chicken thighs, cooked and chopped*
4-6 ounces bacon, cooked and roughly chopped
4 ounces cheese, grated (optional)**
Preheat oven to 425 degrees.
Place a skillet over medium-high heat. Add oil and saute the onions with a pinch of salt until translucent. Stir in mushrooms and cook until they begin to brown and let off some of their water. Add zucchini and another small pinch of salt (small being key. The bacon is pretty salty on its own, and you don’t want to over do it!). Give it a good stir and let it cook until the zucchini starts to soften just a bit.
Stir the chicken and bacon into the veggies, taste, and season with salt and pepper as needed. Top with the cheese if you’re using it. Pop into the oven for 15-20 minutes until the cheese is melty and just starting to brown. Serve with a side salad if you feel you want an extra serving of veggies!
* I find that 2 chicken thighs is perfect for me and Andy. The bacon and all the veggies make this a complete meal without a huge amount of meat. If you’re serving more people, increase the chicken thighs by 1 per extra person.
** I don’t specify which type of cheese, because really melty cheese is melty cheese. I’ve made this with a hard English cheddar and it was just as good as when I used pepper jack. Check your fridge and use what you have on hand.