Baking with Buddy: Grilled Chicken Squash and Zucchini Bake

One of my favorite things to do on a Saturday morning is visit the local farmer’s market. I take my Thirty-One Market Tote and head out with my husband to find some produce. Recently, we picked up zucchini and squash, two vegetables I absolutely love. I usually saute them, but I wanted to try something a little different. Behold, the grilled chicken squash and zucchini bake!

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I found a recipe on Relish.com for a squash and zucchini bake and then tweaked it. Here’s that recipe:

Ingredients

4 small zucchini, diced (about 3 cups total)
2 cups (about 5 1/2 ounces) club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
1/2 cup 2% reduced-fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
  2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
  3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
  4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
  5. Bake, uncovered, 35 minutes, or until golden on edges.

As I’ve mentioned before, I’m gluten free so the first thing out the door were the cracker crumbs. Instead, I substituted in two cups of gluten free bread crumbs. I then used organic eggs and milk and reduced fat cheese. I didn’t buy enough squash and zucchini at the market, so I added in some organic ones purchased at Wegmans. I also added in Bare Naked chicken tenders.

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Here’s my recipe:

1 package of Bare Naked chicken tenders

2 zucchini

2 squash

2 cups (about 5 1/2 ounces) gluten free bread crumbs

2 tablespoons organic unsalted butter

3 organic eggs

1 small onion, grated

1/2 cup 2% organic milk

1 cup shredded reduced fat Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. I figured the chicken would add some size to the dish and I didn’t want it to be too thick so I used my Pyrex 9 x 13 baking dish. I sprayed it with Pam Organic Olive Oil to keep the casserole from sticking.
  2. Melt one tablespoon of organic butter in a large skillet and add chicken, cook until golden brown.20140707_190613
  3. While the chicken is cooking, slice the zucchini and squash into triangular pieces. I first cut it into slices and then cut those slices into fourths. Why? I don’t know, it just seems to be the best size for a casserole. You don’t want the chunks to be too big.20140707_190817
  4. Bring 4 cups water to a boil in a large saucepan. Add zucchini and squash; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. 20140707_193821
  5. With the zucchini and squash ready, the chicken should be finished cooking. Put the grilled tenders into a food processor (I used the 7-cup Cuisinart Food Processor (which I love)) and pulse them until finely chopped.
  6. Press the bread crumbs on the bottom of the prepared Pyrex dish to form a crust and dot it with the remaining butter.  Spoon zucchini and squash on top.20140707_192518
  7. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and squash and sprinkle with remaining 1/3 cup Cheddar and Parmesan. 20140707_195024
  8. Bake, uncovered, 35 minutes, or until golden on edges.
  9. Enjoy!

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I absolutely loved this dish and I hope you will too. It offered a new way to cook some old favorites. Let me know if you try it. I want to hear what you think!

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