Chicken Zucchini Bake
A comforting dish that combines tender chicken, fresh zucchini, and a cheesy topping, perfect for a busy weeknight dinner.
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.
Notes
Serves well with a simple green salad or crusty bread. For added flavor, mix in Italian seasoning or fresh herbs. For a crunchier top, sprinkle breadcrumbs or crushed crackers before baking. You can customize using different cheeses or substitute with other vegetables like spinach or bell peppers.