Chicken Zucchini Bake

Let’s talk about that kind of dinner that somehow feels both indulgent and wholesome—something you can whip together with simple ingredients, but still impress everyone at the table. That’s exactly what this Cheesy Chicken Zucchini Bake is all about. It’s creamy, cheesy, packed with protein, and bursting with flavor from the zucchini and herbs. And the best part? You only need a few pantry staples to make it happen.

This casserole became a go-to in my kitchen during one of those end-of-the-week “what can I do with leftover chicken?” moments. I had some cooked chicken breasts, a couple of zucchinis, and a serious craving for comfort food. A little mixing, a quick bake, and it turned out so good, my family now asks for it on repeat. It’s cozy, satisfying, and doesn’t require a sink full of dishes. Total win, right?

Whether you’re looking for a low-effort meal prep option or just trying to sneak some extra veggies into the week, this is one of those recipes you’ll want to keep close. Let’s dive into how to make it!

this recipe

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts, cooked and shredded

• 2 medium zucchinis, sliced into thin half-moons

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

• 1/2 tsp dried Italian seasoning

• 1/4 cup chopped fresh parsley (optional for garnish)

STEP 1: PREHEAT & PREP

Start by preheating your oven to 375°F (190°C). You’ll want to lightly grease a 9×13-inch baking dish with cooking spray or a little bit of butter—just enough to keep things from sticking later on.

This recipe comes together fast, so it helps to get your ingredients prepped ahead of time. Go ahead and shred your cooked chicken (this is a great spot to use rotisserie chicken if you’re short on time), and slice your zucchinis into thin half-moons. You don’t want the slices too thick, or they won’t cook evenly in the oven.

STEP 2: MIX IT ALL TOGETHER

In a large mixing bowl, combine the shredded chicken, zucchini slices, mozzarella, Parmesan, sour cream, and mayonnaise. Add in the garlic powder, onion powder, Italian seasoning, salt, and pepper. Then give everything a good stir until the zucchini and chicken are nicely coated with that creamy, cheesy mixture.

This is the kind of mixture that might not look super glamorous in the bowl, but just wait until it comes out of the oven—golden, bubbly, and full of flavor.

STEP 3: ASSEMBLE THE CASSEROLE

Pour the mixture into your prepared baking dish and spread it out into an even layer. Make sure the zucchini is distributed throughout so every bite gets a little bit of everything.

If you want to sneak in a little extra cheese on top, go for it. That extra layer melts into a beautiful golden topping that makes the whole thing feel even more indulgent.

Now that your casserole is prepped and ready in the baking dish, it’s time for the real magic to happen. This next part is where all those creamy, cheesy flavors come together in the oven to create a cozy, bubbling bake that smells like a hug from your kitchen.

This is also the perfect moment to sneak in a quick clean-up or maybe set the table—because in just about half an hour, dinner will be ready to serve and guaranteed to please. So let’s finish strong!

STEP 4: BAKE UNTIL BUBBLY AND GOLDEN

Slide your casserole into the preheated 375°F (190°C) oven and bake it for 25 to 30 minutes. What you’re looking for is that golden, slightly crisped top and bubbling edges—signs that everything inside is heated through and the cheese has melted into pure comfort.

If you added extra cheese on top (and I totally recommend it), you might want to turn the broiler on for the last 2–3 minutes. Just keep a close eye on it—cheese goes from perfect to burnt in a flash.

STEP 5: LET IT REST

Once your casserole is beautifully golden and the aroma is filling your kitchen, remove it from the oven and let it sit for about 5 minutes. This short resting time helps the casserole firm up a little so it scoops out nicely—and keeps the cheese and sauce from running all over the plate.

Garnish with chopped fresh parsley if you like a little pop of color and freshness on top. Totally optional, but it adds a nice contrast and looks lovely if you’re serving this to guests.

TIPS & VARIATIONS TO MAKE IT YOUR OWN

This dish is wonderfully versatile, and you can customize it depending on what you have on hand or what your family likes best. Here are a few ways to change things up:

• Use Rotisserie Chicken: No time to cook chicken? Grab a store-bought rotisserie chicken, shred it, and you’re good to go. It adds a little extra flavor and saves serious prep time.

• Add Extra Veggies: Feel free to toss in some sautéed mushrooms, diced bell peppers, or chopped spinach for a veggie boost. Just make sure to cook down watery veggies a bit first, so your casserole doesn’t get soggy.

• Make It Low Carb or Keto: This recipe is already pretty low-carb friendly, but you can skip the optional rice or any starchy add-ins to keep it keto-friendly.

• Swap the Zucchini: Not a fan of zucchini? You can substitute yellow squash or use a mix of summer veggies. Just keep the total amount about the same to ensure even baking.

• Add a Crunchy Topping: Sprinkle some seasoned breadcrumbs or crushed pork rinds over the top before baking if you’re craving a little crunch. It adds a great texture contrast to all that creaminess.

• Make It a One-Dish Meal: If you want a heartier version, layer in some cooked rice or quinoa at the bottom of the dish before adding the chicken mixture. It soaks up the flavors and makes it a full, stick-to-your-ribs kind of meal.