Chop the zucchini, tomatoes, green bell pepper, and yellow bell pepper into bite-sized pieces.

If using frozen peas, thaw and drain them.

Dice the cooked chicken into small pieces.

In a large bowl, combine the chopped zucchini, tomatoes, thawed peas, green bell pepper, yellow bell pepper, and diced chicken.

Pour the Italian salad dressing over the ingredients.

Add the parmesan cheese.

Toss all the ingredients together until well mixed.

Cover the bowl tightly with a lid or plastic wrap.

Refrigerate for at least 30 minutes to allow the flavors to meld.

Drain any excess liquid before serving.

Serve chilled and enjoy!