Chicken Zucchini Bake

This chicken zucchini bake is a simple, wholesome, and flavorful dish that I enjoy making when I want a hearty meal without much fuss. It combines juicy chicken, tender zucchini, and a creamy, cheesy layer that makes it both comforting and satisfying. I love that it’s an easy way to use fresh vegetables while still getting plenty of protein.

Why You’ll Love This Recipe

I like this recipe because it’s quick to put together, healthy, and family-friendly. The chicken pairs perfectly with the zucchini, and the cheesy topping ties everything together. I also appreciate that it can be prepared ahead of time and baked when I’m ready to eat. This dish works as a main meal on its own, but I sometimes serve it with a side salad or bread when I want to stretch it further.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breast, cut into bite-sized pieces

• Fresh zucchini, sliced into rounds

• Olive oil

• Garlic, minced

• Onion, chopped

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Salt and pepper

• Optional: cherry tomatoes or mushrooms for extra flavor

Directions

1. I preheat my oven to 375°F (190°C).

2. I lightly grease a baking dish with olive oil.

3. I spread the zucchini slices evenly in the dish, then season them with salt, pepper, and Italian seasoning.

4. I add the chicken pieces on top of the zucchini, followed by the garlic and onion.

5. I drizzle olive oil over everything and mix slightly to coat.

6. I top the mixture with mozzarella and Parmesan cheese.

7. I bake uncovered for about 30–35 minutes, until the chicken is cooked through and the cheese is golden and bubbly.

8. I let it rest a few minutes before serving.

Servings and timing

This chicken zucchini bake makes about 4 servings. It usually takes me 10–15 minutes to prepare and about 35 minutes to bake, so I can have it on the table in under an hour.

Variations

• I sometimes add sliced mushrooms, bell peppers, or cherry tomatoes for extra vegetables.

• If I want a creamier dish, I mix in a little sour cream or cream cheese before baking.

• For a different protein, I replace chicken with ground turkey or even leftover rotisserie chicken.

• To make it spicier, I add a pinch of red pepper flakes or cayenne.

storage/reheating

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through, or I use the microwave for a quicker option. This dish doesn’t freeze well because zucchini tends to release too much water, so I prefer making it fresh.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I like using chicken thighs sometimes because they stay extra juicy and flavorful in the bake.

Do I need to peel the zucchini?

No, I keep the peel on because it holds the slices together better and adds more nutrients.

Can I make this ahead of time?

Yes, I often assemble everything a few hours in advance, cover it, and store it in the fridge until I’m ready to bake.

What cheese works best for this recipe?

I usually use mozzarella and Parmesan, but cheddar or provolone also taste great and melt nicely.

How do I prevent the bake from becoming watery?

I sometimes lightly salt the zucchini slices and let them sit for 10 minutes before baking. This draws out extra moisture that I can drain before adding them to the dish.

Conclusion

This chicken zucchini bake is one of my favorite easy meals because it’s hearty, cheesy, and full of fresh flavor. I like that it doesn’t take long to make and that I can change it up with different vegetables or cheeses depending on what I have on hand. It’s the kind of recipe I turn to when I want something comforting, healthy, and simple.