If you’re looking for a dish that’s both comforting and healthy, this Chicken Zucchini Bake is the perfect answer.

Tender chicken, fresh zucchini, and plenty of melty cheese come together in a creamy, flavorful casserole that’s as good for weeknights as it is for family gatherings.

It’s a one-pan meal that feels indulgent but is packed with lean protein and veggies. Bonus: it’s kid-approved, meal-prep friendly, and reheats beautifully.

Why You’ll Love This Recipe

• Balanced: High protein, low-carb, and veggie-packed.
• Comfort food made lighter: Cheesy and creamy without being heavy.
• Easy clean-up: Just one skillet and one baking dish.
• Customizable: Mix in your favorite veggies or seasonings.
• Crowd-pleaser: Perfect for picky eaters and family dinners.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: ~350–400 per serving

Ingredients

For the casserole:

• 2 large chicken breasts (about 1 lb), boneless and skinless
• 3 medium zucchinis, sliced into ¼-inch rounds
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

Seasoning:

• 1 tsp garlic powder
• ½ tsp onion powder
• Fresh parsley (optional, for garnish)

Instructions

1. Prepare the oven & pan

Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.

2. Cook the chicken

Slice chicken into strips or bite-sized chunks. Season with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes, until golden and cooked through (165°F internal temp). Set aside.

3. Make the sauce

In the same skillet, sauté minced garlic for 30 seconds.
In a bowl, stir together sour cream (or Greek yogurt), Parmesan, ½ cup mozzarella, oregano, basil, salt, and pepper until smooth and creamy.

4. Assemble the casserole

• Spread zucchini slices evenly in the baking dish.
• Top with cooked chicken.
• Pour the creamy sauce over the top.
• Sprinkle with the remaining mozzarella and all the cheddar.

5. Bake

Bake for 25–30 minutes, until the cheese is melted and bubbly and zucchini is tender.

6. Serve

Let cool slightly before serving. Garnish with fresh parsley if desired.

Tips & Variations

• Make ahead: Assemble up to 24 hours in advance; bake when ready.
• Extra crispiness: Add breadcrumbs or extra Parmesan before baking.
• Flavor boosters: Mix in red pepper flakes, fresh basil, or pesto.
• Veggie swaps: Try adding mushrooms, spinach, or bell peppers.
• Dairy-free: Use plant-based cheese and yogurt alternatives.

Serving Ideas

• With a crisp green salad
• Over cauliflower rice (for low-carb) or quinoa (for extra protein)
• With garlic bread for dipping into the cheesy sauce
• Paired with roasted veggies for more color and texture

Storage & Freezing

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, wrap tightly, and freeze up to 3 months. Reheat at 350°F for 40–45 minutes.

✨ This Chicken Zucchini Bake strikes the perfect balance between cozy comfort and light freshness. Whether it’s meal prep or a family dinner, it’s one of those dishes that everyone comes back for seconds.

Chicken Zucchini Bake (Easy & Cheesy Casserole)

If you’re looking for a dish that’s both comforting and healthy, this Chicken Zucchini Bake is the perfect answer. Tender chicken, fresh zucchini, and plenty of melty cheese come together in a creamy, flavorful casserole that’s as good for weeknights as it is for family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• For the casserole:
• 2 large chicken breasts about 1 lb, boneless and skinless
• 3 medium zucchinis sliced into ¼-inch rounds
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sour cream or Greek yogurt
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Seasoning:
• 1 tsp garlic powder
• ½ tsp onion powder
• Fresh parsley optional, for garnish

Method

 

1. Prepare the oven & pan
2. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
3. Cook the chicken
4. Slice chicken into strips or bite-sized chunks. Season with salt, pepper, garlic powder, and onion powder.
5. Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes, until golden and cooked through (165°F internal temp). Set aside.
6. Make the sauce
7. In the same skillet, sauté minced garlic for 30 seconds.
8. In a bowl, stir together sour cream (or Greek yogurt), Parmesan, ½ cup mozzarella, oregano, basil, salt, and pepper until smooth and creamy.
9. Assemble the casserole
10. Spread zucchini slices evenly in the baking dish. Top with cooked chicken. Pour the creamy sauce over the top. Sprinkle with the remaining mozzarella and all the cheddar.
11. Bake
12. Bake for 25–30 minutes, until the cheese is melted and bubbly and zucchini is tender.
13. Serve
14. Let cool slightly before serving. Garnish with fresh parsley if desired.

Notes

Make ahead: Assemble up to 24 hours in advance; bake when ready.

Extra crispiness: Add breadcrumbs or extra Parmesan before baking.

Flavor boosters: Mix in red pepper flakes, fresh basil, or pesto.

Veggie swaps: Try adding mushrooms, spinach, or bell peppers.

Dairy-free: Use plant-based cheese and yogurt alternatives.

Serving Ideas

With a crisp green salad

Over cauliflower rice (for low-carb) or quinoa (for extra protein)

With garlic bread for dipping into the cheesy sauce

Paired with roasted veggies for more color and texture

Storage & Freezing

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool completely, wrap tightly, and freeze up to 3 months. Reheat at 350°F for 40–45 minutes.