Chicken Zucchini Bake

Description:

This wholesome Chicken Zucchini Bake is a delicious, protein-packed, low-carb dinner perfect for busy weeknights. Tender chicken breasts are baked with fresh zucchini, tomatoes, onions, garlic, and cheese, creating a casserole-style dish that’s comforting yet healthy. The blend of herbs and a touch of mozzarella bring everything together in a flavorful, cheesy, veggie-packed bake.

Ingredients for Chicken Zucchini Bake

• 2 medium zucchinis, sliced into half-moons

• 2 boneless, skinless chicken breasts, diced

• 1 cup cherry tomatoes, halved

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 tsp dried oregano

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 tbsp olive oil

• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare baking dish: Grease a 9×13-inch baking dish with olive oil or cooking spray.

3. In a large bowl, combine zucchini, cherry tomatoes, onion, garlic, oregano, Italian seasoning, salt, pepper, and 1 tbsp olive oil. Mix well.

4. Add diced chicken to the mixture and toss to coat everything evenly.

5. Transfer mixture into the prepared baking dish.

6. Sprinkle mozzarella and Parmesan cheese evenly over the top.

7. Drizzle remaining olive oil on top.

8. Bake uncovered for 25–30 minutes, or until the chicken is cooked through and cheese is bubbly and golden.

9. Garnish with parsley if desired and serve warm.

Notes:

• You can use pre-cooked chicken or rotisserie chicken; reduce baking time accordingly.

• Add bell peppers or mushrooms for extra veggies.

• To make it keto, skip the tomatoes or use less.

• Mozzarella can be swapped with cheddar or provolone for a different flavor profile.

Tips:

• Cut zucchini uniformly so it cooks evenly.

• If excess moisture is released during baking, broil for 2–3 minutes at the end for a crisp top.

• Let it rest for 5 minutes after baking for easier slicing and serving.

• Freeze leftovers in an airtight container for up to 2 months.

Servings:

Serves 4

Nutritional Information (per serving, approx.):

• Calories: 310

• Protein: 32g

• Fat: 17g

• Carbs: 8g

• Fiber: 2g

• Sugars: 4g

• Sodium: 420mg

Benefits:

• Low-carb and high-protein, making it perfect for weight management or fitness diets.

• Rich in vitamins A and C from zucchini and tomatoes.

• One-pan meal – minimal cleanup.

• Can be made ahead and meal-prepped for the week.

• Naturally gluten-free and can be made keto-friendly.

Q&A:

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well and add extra juiciness.

Q: How do I prevent it from getting watery?
A: Lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry before adding to the dish.

Q: Can I make this dairy-free?
A: Absolutely! Use plant-based cheese or omit cheese entirely and add nutritional yeast for a cheesy flavor.

Q: Can I prepare this in advance?
A: Yes. Assemble it in the dish, cover, and refrigerate up to 24 hours before baking.