Zucchini Chicken Casserole

1 rotisserie chicken, shredded
2 large zucchini, shredded
2 cloves garlic, minced
4 Tbl unsalted butter
1/4 cup flour
2 cups milk
1 cup chicken broth
pinch nutmeg
1 tsp salt
1/2 tsp pepper
1 cup grated parmesan cheese
1 pound ziti pasta, cooked and drained

Heat oven to 350.  Grease a 9 by 13 baking dish.  Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.  Heat the butter in a large nonstick skillet over medium high heat.  When foaming subsides, add zucchini and cook until softened, 5 minutes.  Add garlic and saute until fragrant, about 1 minute.  Add the flour and stir to coat all the zucchini.  Stir in the milk and chicken broth, and add the nutmeg, salt, and pepper.  Bring to a simmer and stir until thickened, 1 to 2 minutes.  Remove from heat and stir in half the parmesan cheese.  Place the shredded chicken and cooked pasta into a large bowl.  Add the zucchini sauce mixture and toss to coat.  Pour it all into the greased baking dish and top with the remaining parmesan.  Bake for 15 minutes until the cheese on top is golden brown.

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