Chicken Zucchini Bake

Chicken Zucchini Bake is one of my favorite easy, wholesome meals that combines tender chicken, fresh zucchini, and melty cheese in a simple, satisfying casserole. It’s a perfect weeknight dish that feels comforting without being heavy, and I love how the zucchini adds freshness and moisture while keeping it light.

Why You’ll Love This Recipe

I enjoy this recipe because it’s straightforward, quick to prep, and packed with protein and veggies. The flavors meld beautifully in the oven, and the cheesy topping gives it that irresistible golden crust. It’s also versatile—I can swap in other veggies or cheeses depending on what I have on hand. Plus, it reheats well, making leftovers just as delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (cut into chunks)

• Zucchini (sliced or diced)

• Olive oil

• Garlic (minced)

• Onion (diced)

• Italian seasoning or dried herbs

• Salt

• Black pepper

• Shredded mozzarella or cheddar cheese

• Grated Parmesan cheese

• Optional: crushed red pepper flakes or fresh basil for garnish

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. In a skillet, I heat olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.

3. I add the chicken pieces, seasoning them with salt, pepper, and Italian seasoning, and cook until lightly browned but not fully cooked through.

4. I stir in the zucchini and cook for another 3–4 minutes until it starts to soften.

5. I transfer the mixture to the baking dish and spread it out evenly.

6. I sprinkle the shredded cheese evenly over the top, followed by a dusting of grated Parmesan.

7. I bake the casserole for 20–25 minutes, or until the chicken is cooked through and the cheese is melted and golden.

8. I let it rest for a few minutes before serving, garnishing with fresh basil or crushed red pepper flakes if desired.

Servings and timing

This recipe serves about 4 people. Prep takes around 15 minutes, with 25 minutes baking time, so it’s ready in under 45 minutes.

Variations

I sometimes add cherry tomatoes or bell peppers for extra color and flavor. Swapping mozzarella for feta or goat cheese adds a tangy twist. For a low-carb version, I skip any starchy sides and serve it with a fresh green salad.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the bake in the oven at 350°F (175°C) for 10–15 minutes to keep the cheese melty and fresh. The microwave works too, but the texture isn’t quite as good.

FAQs

Can I use frozen chicken?

Yes, but I thaw it completely before cooking to ensure even cooking.

Can I make this recipe dairy-free?

Absolutely. I use dairy-free cheese alternatives or simply omit the cheese and add more herbs for flavor.

How do I prevent zucchini from becoming soggy?

I cook the zucchini briefly in the skillet and avoid overcooking. Also, I avoid slicing it too thin to maintain some bite.

Can I prepare this dish ahead of time?

Yes, I assemble it and refrigerate before baking. Just add a few extra minutes to the baking time.

What can I serve with this bake?

It’s great on its own or served alongside rice, quinoa, or a fresh salad.

Conclusion

Chicken Zucchini Bake is a simple, flavorful, and comforting meal I love making when I want something healthy and satisfying without fuss. The combination of tender chicken, fresh zucchini, and gooey cheese makes it a family favorite that’s easy to customize and perfect for any night of the week.