Chicken Zucchini Bake

Chicken zucchini bake is a healthy, flavorful one dish dinner that brings together tender chicken, fresh zucchini, and gooey cheese in perfect harmony. Simple to prepare and naturally low-carb, this comforting casserole makes weeknight cooking a breeze.

Why You’ll Love This Recipe

This bake has everything you want in a weeknight dinner—it’s easy, nutritious, and delicious. Fresh zucchini brings vegetables to the table without feeling like you’re “eating healthy,” while chicken provides lean protein.

The cheese creates a golden, bubbly topping that makes the whole dish feel indulgent. Everything cooks together in one pan, which means minimal cleanup and maximum flavor as the ingredients meld together beautifully. It’s naturally low-carb and gluten-free, making it perfect for various dietary needs. Plus, it’s a fantastic way to use up summer zucchini when it’s abundant.

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Ingredients You’ll Need

• 2 cups cooked chicken, shredded
• 3 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish (optional)

Rotisserie chicken makes this even faster to prepare. You can also use raw chicken breasts, diced and cooked before assembling.

Why These Ingredients Work

Shredded chicken distributes evenly throughout the bake and absorbs the flavors of the other ingredients. Zucchini stays tender but not mushy when baked, providing a mild, slightly sweet base.

Cherry tomatoes burst during baking, releasing juices that keep everything moist. Mozzarella melts beautifully, creating that irresistible cheese pull.

Parmesan adds nutty, salty depth. Cream cheese creates a rich, creamy sauce that binds everything together. Garlic powder and Italian seasoning provide classic flavors without overpowering the fresh vegetables. Olive oil helps prevent sticking and adds richness.

Essential Tools and Equipment

• 9×13-inch baking dish
• Large skillet (if cooking raw chicken)
• Sharp knife for slicing
• Mixing bowl
• Rubber spatula

Step-by-Step Instructions

Step 1: Prep the Vegetables

Preheat your oven to 375°F (190°C). Slice the zucchini into half-moons about ¼-inch thick. Halve the cherry tomatoes.

Step 2: Layer the Ingredients

Lightly grease your baking dish with olive oil. Spread the sliced zucchini evenly across the bottom. Top with shredded chicken, distributing it evenly.

Step 3: Add the Cheese Mixture

In a bowl, mix together the softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Dollop this mixture over the chicken and zucchini, then spread it as evenly as possible. It doesn’t need to be perfect.

Step 4: Top with Vegetables and Cheese

Scatter the halved cherry tomatoes over the cream cheese layer. Sprinkle mozzarella and Parmesan cheese evenly over the top.

Step 5: Bake

Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden brown on top and the zucchini is tender when pierced with a fork.

Step 6: Garnish and Serve

Let the bake rest for 5 minutes before serving. Garnish with fresh basil if desired. Serve hot.

You Must Know

Zucchini releases water as it cooks. If your bake seems too liquidy, don’t worry—let it rest for 5-10 minutes after baking and the liquid will be absorbed or can be drained off. Salting the zucchini slices beforehand and letting them sit for 15 minutes, then patting dry, can help reduce excess moisture.

Personal Secret: Add a layer of cooked bacon pieces for smoky, salty flavor that takes this dish to the next level.

Pro Tips & Cooking Hacks

• Use a mandoline slicer for perfectly uniform zucchini slices
• Pat zucchini slices dry with paper towels to reduce moisture
• Add spinach or kale for extra greens
• Mix in cooked rice or quinoa for a heartier meal
• Broil for the last 2 minutes for extra-golden cheese

Flavor Variations & Suggestions

Make it Mexican-style with taco seasoning, black beans, and pepper jack cheese. Try a Greek version with feta cheese, olives, and oregano. Add mushrooms and bell peppers for more vegetables. Use different cheeses like cheddar or Gruyère for different flavors. Swap chicken for ground turkey or beef for variety.

Make-Ahead Options

Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready to serve, adding 5-10 minutes to the baking time since it’s starting cold. Baked leftovers keep well for up to four days and reheat beautifully.

What to Serve With Chicken Zucchini Bake

A simple green salad with vinaigrette keeps things light. Garlic bread is perfect for soaking up any delicious juices. Cauliflower rice makes it a complete low-carb meal. Roasted asparagus or green beans add more vegetables.

Allergy Information

This recipe contains dairy. For a dairy-free version, use vegan cheese alternatives and coconut cream in place of cream cheese. It’s naturally gluten-free and low-carb.

Storage & Reheating

Store leftovers covered in the refrigerator for up to four days. Reheat portions in the microwave for 2-3 minutes or in a 350°F oven for 10-15 minutes until warmed through. The texture holds up well to reheating.

Can I freeze this casserole?

Yes! Freeze assembled (unbaked) or baked casserole for up to three months. Thaw overnight in the fridge before baking or reheating.

Why is my bake watery?

Zucchini releases moisture when cooked. Salt and drain the slices before baking, or let the finished dish rest to reabsorb liquid.

Can I use yellow squash instead?

Absolutely! Yellow squash works just as well as zucchini and can be used interchangeably.

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