Description
This Chicken Zucchini Bake is a wholesome, satisfying casserole that’s both comforting and light. Tender chicken is layered with fresh zucchini, a creamy sauce, and melted cheese for a dish that’s perfect for weeknight dinners or meal prep.
Ingredients
For the base:
2 medium zucchinis, sliced into thin rounds
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon Italian seasoning
1 garlic clove, minced
For the sauce and topping:
1 cup sour cream or Greek yogurt
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon onion powder
¼ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the zucchini slices and season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes until slightly softened, then remove from heat.
In a large bowl, mix the cooked shredded chicken with sour cream, Parmesan cheese, onion powder, and red pepper flakes if using.
Layer half of the sautéed zucchini in the bottom of the baking dish. Spread half of the chicken mixture over the zucchini. Repeat with the remaining zucchini and chicken mixture.
Sprinkle shredded mozzarella cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbling, and the edges are lightly golden.
Let it cool for 5 minutes before garnishing with chopped parsley and serving.
Notes
For a lower-carb option, use full-fat Greek yogurt instead of sour cream. Add mushrooms or spinach for more vegetables. This bake stores well in the fridge and makes excellent leftovers. You can also substitute rotisserie chicken to save time.