🥘 Chicken Zucchini Bake Recipe
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45–50 minutes
✅ Ingredients:
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2 medium zucchini, sliced into ¼-inch rounds
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2 cups cooked chicken, shredded or cubed
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup cherry tomatoes, halved (optional)
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½ cup sour cream or plain Greek yogurt
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1 egg
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1 small onion, chopped
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2 garlic cloves, minced
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1 tsp Italian seasoning (or mix oregano, basil, thyme)
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil or butter
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Optional: ¼ tsp crushed red pepper flakes
🔪 Instructions:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Sauté vegetables:
Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and zucchini, sauté 5–7 minutes until zucchini is just tender. Remove from heat. -
Make the creamy base:
In a large bowl, whisk together sour cream (or yogurt), egg, salt, pepper, and Italian seasoning. -
Combine ingredients:
Add cooked chicken, sautéed zucchini mixture, tomatoes (if using), and half of the mozzarella and Parmesan cheese to the bowl. Stir gently to combine. -
Assemble the bake:
Transfer the mixture into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top. -
Bake:
Bake for 25–30 minutes, or until the cheese is golden and bubbly. -
Cool & serve:
Let it rest for 5–10 minutes before serving.
❓ Chicken Zucchini Bake FAQ
Q: Can I use raw chicken instead of cooked?
A: No, use pre-cooked chicken. If using raw, you’ll need to cook it first (e.g., pan-sear or boil).
Q: Can I freeze it?
A: Yes! It freezes well for up to 2 months. Cool it completely, wrap tightly in foil or place in an airtight container, then freeze.
Q: Can I make it low-carb or keto-friendly?
A: It already is! It’s naturally low in carbs if you skip optional tomatoes.
Q: What’s a good cheese substitute?
A: Try cheddar, provolone, or Monterey Jack if you don’t have mozzarella.
Q: Can I add other vegetables?
A: Absolutely! Try mushrooms, bell peppers, spinach, or broccoli—just sauté them first.
Q: Is it okay to prep this ahead of time?
A: Yes. Assemble everything and refrigerate (covered) up to 24 hours before baking.
Q: How do I make it vegetarian?
A: Omit the chicken and add more veggies or use plant-based meat alternatives.
