This post is sponsored by Barber Foods.
There’s seriously nothing better than the smell of dinner cooking in the oven, the family gathered around the table for a delicious meal, and the ease of simple conversation at the end of a busy day. But let’s be real: life is crazy, and we could all use some help getting dinner on the table each night! This Garlic Parmesan Zucchini Casserole pairs beautifully with a prepared Chicken Cordon Bleu from Barber Foods, creating an easy family-friendly dinner that comes together in minutes.  Let the oven do the work while you put your feet up, take a deep breath, and focus on what’s really important!
As many of you know by now, I’m a huge fan of stocking my deep freezer with dinners that are ready and waiting for us on busy nights. There are so many days when I just don’t have time to cook from scratch, when I don’t have the energy to drag a toddler through the grocery store, and when it’s already 5 p.m. and I still have no idea what to serve.
Instead of ignoring my kids, rushing around my kitchen in a frazzled state, or picking up burgers at the drive-thru, it’s nice to know that I can reach into my freezer and have a delicious Chicken Cordon Bleu supper on the table for my family with very little effort. Thanks to Barber Foods, my job requires just four simple steps: preheat the oven to 375 degrees F; remove the frozen raw chicken breasts from the pouch; cook them in the oven for about 35-40 minutes; and allow them to cool while I set the table. That’s it!
This chicken is so good, you guys! I picked up a few boxes for our family on a recent trip through Walmart (find them in the frozen section near the other entrees), and when I served them to Keith and the boys I heard a lot of “ooohs” and “ahhhs” as my family cleaned their plates!
The tender and moist chicken is stuffed with ham, Swiss and American cheeses, and coated in a homestyle breading. It’s comfort food TO THE MAX, and it totally reminds me of my childhood. The only difference is that my own mom spent a lot more time slaving over the stove to get her homemade version on the table!
Since this meal is so incredibly easy, you will even have a few extra minutes to whip up a Garlic Parmesan Zucchini Casserole to enjoy on the side. This has quickly become a favorite among the boys in my house!
I’m telling you: if you want to get your kids (or your husband) to eat some green vegetables, then THIS is the recipe for you. The zucchini is mild, it’s baked with three different kinds of cheese, and it’s finished with a buttery Parmesan breadcrumb topping. What’s not to love?!
I created this zucchini casserole recipe so that the side dish could bake at the same temperature as the Chicken Cordon Bleu. The oven does double duty, cooking both the entree and the vegetables together for a complete, delicious meal that comes together with very little effort. It’s cozy, it’s family-friendly, and it will make your house smell ah-mazing!  A “home cooked” dinner never tasted so good — especially at the end of a busy day.
I hope that you’ll have your own #BarberNight soon, complete with Chicken Cordon Bleu and a Garlic Parmesan Zucchini Casserole on the side! You can check the Product Locator to find the chicken in a store near you, and you can even print a coupon from the Barber Foods website HERE.  Enjoy!
Garlic Parmesan Zucchini Casserole
Prep
Cook
Total
Yield 6
Ingredients
- 4 cups grated zucchini (I used about 3.5 medium zucchinis)
- ½ teaspoon salt
- ½ cup finely diced onion (I like to use frozen diced onion as a shortcut)
- 1 tablespoon minced garlic
- 2 eggs
- ½ cup grated Parmesan cheese, plus an additional 2 tablespoons
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
I love meals that come together quickly, especially when Barber chicken is involved! What a gorgeous casserole to pair with it, Blair! I love how easy it is to make, and garlic Parmesan is my absolute favorite combo. Sounds perfect for dinner!
Thanks so much, Gayle! It’s such a great combo for dinner!
Oooh, this looks amazing – and what a perfect side dish! We can never get enough quinoa!
Thanks, Kristy!
Quinoa? I must have missed this in the ingredient list or the recipe!
Is this easy to make before (maybe the morning of?) and then cook later on for dinner?
Hi, Kristin! Yes, you can definitely make it ahead of time. Your best bet would be to bake it through Step 4 in advance. Then freeze or refrigerate the baked zucchini until you’re ready to finish it. Then you just need to top it with the breadcrumbs and finish baking when you’re ready to serve. Hope that helps! 🙂
I have been cooking for my family for 30 plus years. Last Saturday I made this recipe and I want to tell all about what happened.
I followed the recipe exactly the way is described, It took more that 15 minutes to grate the zucchini and cheeses.It took more that 20 minutes to get the excess of water from the grated zucchini.baking for 20 minutes at 375 does not cook the dish, it took 35 minutes to get the center of the dish cooked. The dish is not that great, it is so-so, although I used fine cheeses and fresh organic zucchini.
I really enjoyed this zucchini casserole. I was afraid that it would have an overwhelming zucchini flavor, but it didn’t. Although, it did have a ton of flavor! The onions added a nice crunchy texture. And the cheese was the icing on the cake.
Yumyumyumyum!
Thanks for your note, and I’m so glad that you enjoyed it! The zucchini is very mild, isn’t it? I think that’s why my kids and husband love it so much. 🙂
I just want to say how delicious this dish was. I made it while visiting my daughter because she loves squash. It was a huge hit. This pin on my board is pinned repeatedly everyday. There must be lots of zucchini lovers out there!!! Thanks so much for your creativity!!!
Hi, Laurie! Thanks so much for your kind note and for letting me know. A good zucchini recipe is always helpful to have on hand — especially in the summer. So happy that your family enjoyed it!
What can I replace the eggs with? May daughter is allergic to eggs.
Thanks,
Kimberly
Hi, Kimberly! I’ve never made this dish without eggs, so I’m not sure how it will work with different ingredients. That said, I do know that vegans and other folks with egg allergies often substitute regular eggs with “flax eggs.” Have you used flax eggs before? To make a flax egg, just mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. That’s equivalent to one egg, so just double or triple depending on how many regular eggs you’re replacing.
Thanks! I never heard of that before. I will have to buy some – thanks!!
You’re welcome! 🙂
okay so I made it last night…overall I liked it. I tried the “flax egg ” mixture instead of the egg like you suggested. Since I’ve never made this dish before I’m not sure what the consistency should be like, but I think mine was more on the wet side. I’m not sure if the zucchini wasn’t drained enough or if it was the “flax egg”.
I also think I put too much garlic in…I think 1 tablespoon might be too much.
My daughter (who is allergic to eggs) liked it in the beginning then said she didn’t like it. But she almost finished her small bowl of it. Again, I think it was the overpowering garlic taste.
Either way I would make it again with less garlic and have her try it again!
Hi, Kimberly! I’m glad to know that it worked out overall. When it comes to draining the zucchini, I like to wrap it in a dish towel and literally wring it dry — squeezing it as hard as I can until no more water is coming out. You would be amazed by how much moisture is released, and I think that you’ll find the casserole is not watery at all if you do it this way. Hope that helps, and thanks for sharing your feedback! 🙂
Made this tonight, it is awesome, love It! Will keep this recipe for future use.
Perfect! Thanks, Karen — I’m so glad that you enjoyed it! 🙂