Cheesy Chicken Zucchini Bake Recipe

Introduction

Chicken Zucchini Bake is a comforting and creamy casserole that’s perfect for a wholesome weeknight dinner. Tender chicken, fresh zucchini, and a blend of melting cheeses come together in a flavorful, herb-infused sauce. This easy bake is sure to become a family favorite.

Ingredients

• 2 large chicken breasts (about 1 lb), boneless and skinless
• 3 medium zucchinis, sliced into rounds
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
2. Step 2: Slice the chicken breasts into 1-inch thick strips or bite-sized chunks. Season them with salt, pepper, garlic powder, and onion powder.
3. Step 3: Slice the zucchinis into ¼-inch thick rounds and set aside.
4. Step 4: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
5. Step 5: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
6. Step 6: In a bowl, combine sour cream (or Greek yogurt), Parmesan cheese, ½ cup mozzarella cheese, dried oregano, dried basil, and a pinch of salt and pepper. Mix until smooth and creamy.
7. Step 7: In the prepared baking dish, arrange the zucchini slices evenly on the bottom. Layer the cooked chicken over the zucchini, then spread the creamy sauce mixture on top.
8. Step 8: Sprinkle the remaining ½ cup mozzarella and the cheddar cheese evenly over the dish.
9. Step 9: Bake in the preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and the zucchini is tender.
10. Step 10: Remove from oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Replace chicken breasts with cooked shredded rotisserie chicken for a quicker version.
• Use Greek yogurt instead of sour cream for a lighter and tangier taste.
• Try adding chopped sun-dried tomatoes or mushrooms for additional texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving to keep the zucchini from getting too watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bake?

Frozen zucchini can be used, but be sure to thaw and drain excess water thoroughly to prevent the dish from becoming watery.

Is it possible to make this recipe dairy-free?

Yes, substitute dairy cheeses with your favorite non-dairy cheese alternatives and use a dairy-free yogurt or sour cream to keep the creamy texture.

Cheesy Chicken Zucchini Bake Recipe

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★★★★★

4.9 from 140 reviews

This Chicken Zucchini Bake is a comforting and creamy casserole featuring tender chicken breasts, fresh zucchini slices, and a rich blend of mozzarella, cheddar, and Parmesan cheeses. Enhanced with aromatic herbs and a tangy sour cream or Greek yogurt sauce, this dish is baked to golden, bubbly perfection for a satisfying low-carb meal.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

For the Bake:

• 2 large chicken breasts (about 1 lb), boneless and skinless
• 3 medium zucchinis, sliced into ¼-inch rounds
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Seasoning:

• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent sticking.
2. Prepare the Chicken and Zucchini: Slice the chicken breasts into 1-inch thick strips or bite-sized chunks. Season the chicken with salt, pepper, garlic powder, and onion powder. Slice the zucchinis into ¼-inch thick rounds and set aside.
3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
4. Sauté the Garlic: Using the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
5. Make the Sauce: In a bowl, combine sour cream or Greek yogurt, grated Parmesan cheese, ½ cup shredded mozzarella cheese, dried oregano, dried basil, and a pinch of salt and pepper. Stir well until the mixture is smooth and creamy.
6. Assemble the Bake: Arrange the zucchini slices evenly in the bottom of the prepared baking dish. Layer the cooked chicken pieces over the zucchini, then spread the creamy sauce evenly on top.
7. Add Cheese: Sprinkle the remaining ½ cup mozzarella cheese and all of the shredded cheddar cheese over the sauce layer to create a cheesy topping.
8. Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender.
9. Garnish and Serve: Remove from the oven and allow the bake to cool for a few minutes. Optionally, garnish with freshly chopped parsley before serving.

Notes

• You can substitute Greek yogurt for sour cream to reduce calories while retaining creaminess.
• Ensure zucchini slices are evenly sliced for uniform cooking.
• To reduce sodium, adjust salt and use low-sodium cheeses if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Adding fresh herbs like parsley or basil at the end elevates the flavor and presentation.

Keywords: Chicken Zucchini Bake, creamy chicken casserole, low-carb chicken bake, baked zucchini with cheese, easy chicken dinner recipe