Chicken Zucchini Bake is a comforting and hearty dish that combines tender chicken with fresh zucchini and a cheesy topping. It’s an easy, one-dish meal that is perfect for a busy weeknight dinner. With its simple ingredients and straightforward preparation, you’ll find it is both satisfying and nutritious.
Why Make This Recipe
This recipe is a fantastic way to use leftover chicken and incorporate more vegetables into your meals. It’s packed with flavor, and the combination of cheeses gives it a creamy texture that everyone will love. Plus, it’s a great source of protein and can easily feed a few people, making it an excellent choice for families.
How to Make Chicken Zucchini Bake
Making Chicken Zucchini Bake is simple and requires just a few steps.
Ingredients
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil, for sautéing
Directions
Step 1: Preheat your oven to 375°F (190°C). Drizzle a bit of olive oil in a skillet over medium heat. Add the diced onion and sliced zucchini. Sauté for about 5–7 minutes, just until they are slightly softened and the onion is translucent. Set aside.
Step 2: In a large mixing bowl, add the cooked shredded chicken, the sautéed onions and zucchini, mozzarella cheese, Parmesan cheese, eggs, sour cream (or Greek yogurt), garlic powder, oregano, and a generous pinch of salt and pepper. Stir everything together until well combined.
Step 3: Grease a 9×9-inch baking dish with a little olive oil or nonstick spray. Pour the chicken and zucchini mixture into the dish, spreading it out evenly. Smooth the top with a spoon or spatula.
Step 4: Bake in the preheated oven for 30–35 minutes, or until the bake is golden and set. The cheese should be melted and bubbly, and the edges just starting to brown.
Step 5: Let the Chicken Zucchini Bake cool for 5–10 minutes before slicing. This helps everything hold together nicely for serving.
How to Serve Chicken Zucchini Bake
You can serve Chicken Zucchini Bake hot, right out of the oven. It pairs well with a simple green salad or some crusty bread. For an extra touch, sprinkle some fresh herbs like basil or parsley on top before serving.
How to Store Chicken Zucchini Bake
If you have leftovers, you can store them in an airtight container in the fridge for up to 3–4 days. Just be sure to let it cool completely before sealing it up. You can reheat it in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Chicken Zucchini Bake
- For added flavor, you can mix in some Italian seasoning or fresh herbs into the chicken mixture.
- If you want a crunchier top, sprinkle some breadcrumbs or crushed crackers on top before baking.
- You can also substitute other vegetables for zucchini, such as spinach or bell peppers, to suit your taste.
Variation
Feel free to customize this dish by adding different cheeses or vegetables. You could use cheddar cheese for a sharper flavor or add in bell peppers for extra color and crunch.
FAQs
Q: Can I use raw chicken instead of cooked?
A: Yes, you can use raw chicken. Just make sure to cook it fully before mixing it with the other ingredients.
Q: Can I freeze Chicken Zucchini Bake?
A: Yes, you can freeze it before or after baking. Just make sure to wrap it tightly to prevent freezer burn.
Q: What can I serve with this dish?
A: This dish goes well with a side of vegetables, a salad, or some garlic bread for a complete meal.
Chicken Zucchini Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Drizzle olive oil in a skillet over medium heat. Add the diced onion and sliced zucchini. Sauté for about 5-7 minutes until slightly softened and the onion is translucent. Set aside.
- In a large mixing bowl, combine the cooked shredded chicken, sautéed onions and zucchini, mozzarella cheese, Parmesan cheese, eggs, sour cream (or Greek yogurt), garlic powder, oregano, and a pinch of salt and pepper. Stir until well combined.
- Grease a 9×9-inch baking dish with olive oil or nonstick spray. Pour the chicken and zucchini mixture into the dish, spreading it out evenly, and smooth the top.
Baking
- Bake in the preheated oven for 30-35 minutes, until golden and set, with melted and bubbly cheese, and edges starting to brown.
- Let the Chicken Zucchini Bake cool for 5-10 minutes before slicing for better serving.
