Cheesy Chicken Zucchini Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
