Sometimes, you need a dinner that’s both healthy and hearty, a dish that feels like comfort food but is secretly loaded with fresh vegetables. This Chicken Zucchini Bake is that recipe. It’s a simple, one-pan wonder that combines tender shredded chicken, fresh zucchini and tomatoes, and a creamy, cheesy sauce into a delicious and satisfying meal. It’s an easy, low-carb dinner solution that’s perfect for a weeknight and a great way to use up that bumper crop of zucchini from the garden.
Why I Love This Recipe
This recipe is a lifesaver for so many reasons. First, it’s a true one-pan wonder, which means minimal cleanup and maximum convenience. The flavors are a perfect combination of fresh and savory—the tender zucchini and sweet cherry tomatoes are a beautiful contrast to the rich, creamy chicken and cheese mixture. The combination of mozzarella, Parmesan, and cream cheese creates a luscious, gooey texture that makes this dish feel indulgent, even though it’s packed with vegetables. It’s a quick, healthy, and incredibly flavorful meal that my whole family loves.
Ingredients
(Serves 6)
- 2 cups cooked chicken, shredded
- 3 medium zucchinis, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional: Fresh basil for garnish
Swaps and Notes
- Chicken: Using pre-cooked rotisserie chicken is a great shortcut to get this meal on the table even faster. You can also cook and shred your own chicken breasts or thighs.
- Zucchini: The slicing of the zucchini is important for even cooking. Try to keep the rounds a uniform thickness, about 1/4-inch thick. You can also spiralize the zucchini for a different texture.
- Cheese: Feel free to adjust the cheese to your liking. Add more mozzarella for a cheesier bake, or swap the Parmesan for a sharp cheddar.
- Vegetables: This recipe is very flexible. You can add other vegetables like sliced mushrooms, bell peppers, or spinach.
- Seasoning: If you don’t have Italian seasoning, a combination of dried oregano, basil, and thyme will work perfectly.
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat.
- Combine Ingredients: In a large bowl, combine the shredded cooked chicken, zucchini rounds, halved cherry tomatoes, shredded mozzarella cheese, softened cream cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir everything together until the ingredients are evenly mixed and coated in the cream cheese.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil.
- Assemble the Bake: Pour the chicken and zucchini mixture into the prepared baking dish and spread it out evenly.
- Add the Topping: Sprinkle the grated Parmesan cheese over the top of the mixture.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the zucchini has softened, the sauce is bubbly, and the top is a beautiful golden-brown.
- Garnish and Serve: Let the bake cool for a few minutes before serving. If you’re using it, sprinkle fresh basil over the top for a final flourish.
Tips for Success
- Use Cooked Chicken: This recipe relies on pre-cooked chicken. Using a rotisserie chicken is a great way to save time and get a wonderfully moist, flavorful result.
- Mix Thoroughly: Make sure the cream cheese is fully softened and you mix all the ingredients thoroughly in the bowl. This ensures that the creamy, cheesy goodness is evenly distributed throughout the bake.
- Don’t Overbake: Keep an eye on the oven so the zucchini doesn’t get too soft. It should be tender, but not mushy.
Serving Suggestions and Pairings
This chicken zucchini bake is a hearty and complete meal on its own. If you’d like to serve it with a side, a simple side salad with a light vinaigrette would be a perfect complement. You could also serve it over a bed of quinoa or a light pasta to soak up all the creamy sauce.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 350 kcal
- Protein: Approx. 30g
- Fat: Approx. 20g
- Carbohydrates: Approx. 10g
Storage and Leftover Tips
This chicken zucchini bake stores beautifully. You can keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave individual servings or warm the entire dish in the oven at 350°F (175°C) until it’s heated through. This is also a great recipe for meal prep, as you can easily divide it into individual portions for quick lunches throughout the week.
More Recipes You Will Love
If you’re a fan of comforting chicken dishes that are easy to prepare, you’ll love these other recipes from my kitchen:
- For a classic you can’t go wrong with, my Light and Tangy Chicken Salad is a refreshing, no-mayo option.
- If you’re looking for a crowd-pleaser, my Easy Cheesy Chicken Sliders are always a hit.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- This Mexican Chicken and Rice Casserole is a lifesaver for a quick weeknight dinner.
- And when you’re feeding a crowd, these Chicken Enchiladas are a true go-to.
Final Thoughts
This Chicken Zucchini Bake is the perfect combination of healthy and delicious. It’s a fantastic way to enjoy vegetables and a comforting meal at the same time. This is one of those recipes you’ll find yourself making again and again.
Let me know in the comments below if you tried this recipe and what you served it with! Happy cooking!
My Favorite Chicken Zucchini Bake: A Cheesy and Healthy Meal
Ingredients
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 2 cups cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 cups shredded cooked chicken
- 2 medium zucchini, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cream cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper until well combined.
- Add the shredded chicken, zucchini slices, cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese to the bowl, and stir until the chicken and vegetables are evenly coated with the cheese mixture.
- Drizzle olive oil into a baking dish and spread the chicken and zucchini mixture evenly in the dish.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
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