Smoked Chicken Zucchini Casserole

Smoke a chicken, let cool and chop removing all skin and fat (alternately use chicken breasts with bone and skin on).  Season the chicken well before cooking.  Coach Brett’s BBQ Rub is recommended.

Slice 4-6 medium small zucchini into quarter rounds about 1/3 inch thick
Chop 3 large cloves garlic
add to a large mixing bowl

Slice 1 sweet onion in half and then into thin slices and sautéed on medium high heat for about 2 minutes 

add to other ingredients in bowl
Season everything in bowl with:
2 tbsp kosher salt
2 tbsp calorie free maypole syrup
Dash fresh nutmeg
2 tsp pepper

In cuisinart or blender add:
2 egg whites
1 cup low-fat cottage cheese
1/4 c truffle goat cheese
2 tbsp cream sherry
(A splash of white wine and or cognac could be good)
1 tsp kosher salt and pepper
Mix until creamy

Combine with all ingredients together.
Spray large baking dish with cooking spray and spread mixture evenly
Toast 3 slices Ezekiel bread and tear up and put into fresh cuisinart.
Combine toast crumbles with 1/4 cup sharp white cheddar cheese and 1 tsp kosher salt
Top the dish ingredients evenly with the cheese and toast mixture

Preheat over or Traeger to 375 degrees

Cook in oven it on Traeger (on metal baking sheet with wire rack between the glass and pan...adding 1/2 cup water is optional) on high heat for roughly 45 mins or until veggies are tender.

Remove and cool for 5 minutes Minutes and serve

If cheat day, serve with a badass ca fruity Pinot Noir....Bernardus was our choice, and it was awesome!