I love a good one-dish meal that brings together protein and veggies in the most comforting way possible. This Chicken Zucchini Bake has become my go-to whenever I need something satisfying but not too heavy. The melted cheese, tender zucchini, and juicy chicken create layers of flavor that make everyone at the table happy.
Table of Contents
Ingredients for Chicken Zucchini Bake
I always keep cooked chicken on hand for recipes like this. Whether you use rotisserie chicken from the store or batch-cook chicken breasts on Sunday, having it ready makes this dish incredibly quick to assemble. My preference is rotisserie chicken because it adds extra flavor without any extra work.
- 2 cups cooked chicken (shredded)
- 3 medium zucchinis (sliced into rounds) – I recommend slicing them about ¼-inch thick for the best texture
- 1 cup cherry tomatoes (halved)
- 1 cup shredded mozzarella cheese – In my experience, pre-shredded works fine, but freshly shredded melts better
- ½ cup grated Parmesan cheese
- ½ cup cream cheese (softened) – Pro tip: leave it at room temperature for 30 minutes before mixing
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning – I usually add a pinch of dried basil too
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Step-by-Step Instructions
I recommend getting your oven going first so it’s nice and hot when you’re ready to bake. This ensures even cooking and that perfect golden cheese crust we’re after.
Step 1: Preheat your oven to 375°F (190°C). While it heats up, grab a large mixing bowl and combine the shredded chicken, sliced zucchinis, halved cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until the cream cheese is evenly distributed throughout. The mixture will be thick but creamy – this is what binds everything together beautifully.
Step 2: Take your 9×13 inch baking dish and drizzle the olive oil across the bottom. Use your hand or a paper towel to spread it evenly so nothing sticks during baking.
Step 3: Transfer the chicken and zucchini mixture into your prepared baking dish, spreading it out into an even layer. Don’t pack it down too firmly, just distribute it naturally. Sprinkle the grated Parmesan cheese generously over the top. This creates that irresistible golden crust.
Step 4: Bake for 25-30 minutes. You’ll know it’s ready when the zucchini is fork-tender and the cheese on top is bubbly with golden brown spots appearing across the surface. The edges should be bubbling nicely. If you want extra browning, switch to broil for the last 2 minutes, but watch it carefully to prevent burning.
Step 5: Remove from the oven and let it rest for about 5 minutes before serving. This allows the juices to settle and makes serving much easier. Garnish with fresh basil if you have it, and serve while hot.
Best Side Dishes for Chicken Zucchini Bake
This bake is hearty enough to stand on its own, but pairing it with the right sides takes it to the next level.
Garlic Bread: Crusty garlic bread is perfect for soaking up all those cheesy, flavorful juices at the bottom of your dish. The carbs balance out the protein-heavy main course. Try making garlic bread rolls for a fun twist.
Simple Garden Salad: A fresh mixed greens salad with a light vinaigrette adds brightness and crunch that contrasts beautifully with the rich, creamy bake. The acidity cuts through the cheese perfectly.
Roasted Vegetables: If you’re looking for more veggie options alongside this dish, sheet pan sausage and veggies offers great techniques for perfectly roasted vegetables that complement this bake wonderfully.
Cauliflower Rice: For a lighter, low-carb option, cauliflower rice soaks up the flavors while keeping the meal feeling fresh and balanced. It’s especially great if you’re watching your carb intake.
Crusty Dinner Rolls: Warm, buttery rolls are always a hit with kids and adults alike, perfect for rounding out the meal without overshadowing the main dish.
Keep It Fresh: Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop even more overnight, making this an excellent meal prep option for busy weekdays.
When reheating, I recommend using the oven at 350°F for about 15 minutes to maintain that crispy cheese topping. You can also microwave individual portions for 2-3 minutes, though the texture won’t be quite as perfect. Add a splash of water before reheating to keep the zucchini moist.
This dish is wonderfully versatile. Try adding spinach, bell peppers, or even swapping the mozzarella for cheddar. You can also make it ahead and refrigerate unbaked for up to 24 hours, then pop it in the oven when you’re ready to eat. For another great make-ahead casserole option, check out this ground turkey zucchini casserole which uses similar ingredients.
FAQs
Can I use frozen zucchini for this recipe?
I don’t recommend it. Frozen zucchini releases too much water during baking, which makes the dish watery and prevents that golden, bubbly finish. Fresh zucchini works best.
What’s the best way to prevent a watery bake?
Make sure you slice your zucchini evenly and not too thin. You can also pat the sliced zucchini with paper towels before mixing if they seem particularly moist. This removes excess moisture upfront.
Can I make this recipe dairy-free?
Yes, substitute the cheeses with dairy-free alternatives like cashew-based mozzarella and nutritional yeast for the Parmesan. Use coconut cream instead of cream cheese. The texture will be slightly different but still delicious.
Chicken Zucchini Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, sliced zucchinis, halved cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until the cream cheese is evenly distributed throughout.
- Drizzle olive oil across the bottom of a 9×13 inch baking dish and spread it evenly to prevent sticking.
- Transfer the chicken and zucchini mixture into the prepared baking dish, spreading it out into an even layer. Don’t pack it down too firmly. Sprinkle the grated Parmesan cheese generously over the top.
- Bake for 25-30 minutes, or until the zucchini is fork-tender and the cheese on top is bubbly with golden brown spots appearing across the surface. For extra browning, switch to broil for the last 2 minutes, watching carefully.
- Remove from the oven and let it rest for about 5 minutes before serving. This allows the juices to settle. Garnish with fresh basil if desired and serve hot.
