This Chicken Zucchini Bake is a hearty, wholesome casserole packed with tender chicken, fresh zucchini, and melted cheese. It’s the perfect weeknight dinner that brings comfort and nutrition to the table in one dish. The blend of savory flavors and cheesy goodness makes it a hit with both adults and kids.
Why You’ll Love This Recipe
I love how this bake uses simple, fresh ingredients to create a satisfying and flavorful meal. It’s low in carbs, high in protein, and a fantastic way to sneak more vegetables into my dinner routine. I also appreciate how easy it is to prepare—just mix, layer, and bake. It’s one of those recipes that I keep coming back to for a cozy dinner that feels homemade and nourishing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded or diced
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Fresh zucchini, sliced
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Onion, diced
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Garlic, minced
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Olive oil
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Salt
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Black pepper
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Italian seasoning
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Eggs
directions
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I start by preheating my oven to 375°F (190°C).
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In a skillet, I heat olive oil and sauté diced onion and garlic until fragrant.
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I add the zucchini slices and cook for a few minutes until just tender.
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In a large bowl, I combine the cooked chicken, sautéed vegetables, eggs, mozzarella, and Parmesan.
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I season the mixture with salt, pepper, and Italian seasoning.
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I pour everything into a greased baking dish and smooth it out evenly.
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I bake for about 30–35 minutes, or until the top is golden and the center is set.
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I let it rest for 5 minutes before serving.
Servings and timing
This recipe makes about 4 to 6 servings, depending on portion size. It takes around 15 minutes to prepare and 35 minutes to bake, so I can have dinner ready in under an hour.
Variations
When I want to mix things up, I swap the chicken for ground turkey or rotisserie chicken. I’ve also added mushrooms or bell peppers for extra vegetables. Sometimes I top it with cheddar for a sharper cheese flavor or sprinkle in crushed red pepper flakes for a little heat.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for individual servings or warm the whole dish in the oven at 350°F until heated through. It also freezes well—just wrap portions tightly and freeze for up to 2 months.
FAQs
How do I prevent the zucchini from getting too watery?
I like to lightly salt the zucchini slices and let them sit for 10–15 minutes, then blot with paper towels to remove excess moisture before baking.
Can I make this dish ahead of time?
Yes, I often assemble the bake earlier in the day, cover it, and refrigerate. When I’m ready, I just pop it in the oven to cook.
Is this recipe keto-friendly?
It is! With low carbs and no grains or starches, it fits well into a keto lifestyle.
What other cheeses can I use?
I’ve used cheddar, provolone, or even goat cheese depending on what I have on hand. Mixing cheeses adds great depth of flavor.
Can I use frozen zucchini?
Fresh works best, but I’ve used thawed and well-drained frozen zucchini in a pinch. I make sure to squeeze out as much water as possible.
Conclusion
This Chicken Zucchini Bake is a go-to for me when I want something easy, delicious, and full of wholesome ingredients. It’s perfect for family dinners, meal prep, or using up leftover chicken. With minimal effort and maximum comfort, it’s a dish that always satisfies.
Print
Chicken Zucchini Bake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Zucchini Bake is a hearty and nutritious casserole combining tender chicken, fresh zucchini, and melted cheese. It’s easy to prepare, low in carbs, high in protein, and perfect for a comforting weeknight dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 large eggs
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic until fragrant.
- Add zucchini slices and cook until just tender, about 5 minutes.
- In a large bowl, combine cooked chicken, sautéed vegetables, eggs, mozzarella, and Parmesan cheese.
- Season with salt, pepper, and Italian seasoning.
- Pour the mixture into a greased baking dish and smooth it out evenly.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Let rest for 5 minutes before serving.
Notes
- Lightly salt zucchini slices and let them sit for 10–15 minutes to reduce moisture.
- Can be made ahead and refrigerated before baking.
- Swap chicken with ground turkey or rotisserie chicken for variety.
- Add mushrooms or bell peppers for more vegetables.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/6 of bake)
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
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