Print

Chicken Zucchini Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Zucchini Bake combines tender chicken, fresh zucchini, and melty cheese in a simple, satisfying casserole. It’s a light and comforting weeknight dish that’s easy to prepare and packed with protein and veggies.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main dish
  • Method: Baking
  • Cuisine: American

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs (cut into chunks)
  • 2 medium zucchinis (sliced or diced)
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 small onion (diced)
  • 1 tsp Italian seasoning or dried herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella or cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Optional: crushed red pepper flakes or fresh basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
  3. Add the chicken pieces, seasoning with salt, pepper, and Italian seasoning, and cook until lightly browned but not fully cooked through.
  4. Stir in the zucchini and cook for another 3–4 minutes until it starts to soften.
  5. Transfer the mixture to the baking dish, spreading it evenly.
  6. Sprinkle the shredded cheese evenly over the top, followed by the grated Parmesan.
  7. Bake the casserole for 20–25 minutes, or until the chicken is cooked through and the cheese is melted and golden.
  8. Let it rest for a few minutes before serving, garnishing with fresh basil or crushed red pepper flakes if desired.

Notes

  • Add cherry tomatoes or bell peppers for extra color and flavor.
  • Swap mozzarella for feta or goat cheese for a tangy twist.
  • For a low-carb version, serve with a fresh green salad instead of starchy sides.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.

Nutrition