Chicken Zucchini Bake

📋 Description:

This Chicken Zucchini Bake is a light, wholesome, and flavorful casserole made with tender chicken, fresh zucchini, tomatoes, and melty cheese. It’s the perfect summer dinner—healthy, easy to prepare, and baked to bubbly perfection in the oven. Great for family meals or meal prep!

🍗 Ingredients for Chicken Zucchini Bake

• 2 cups cooked chicken breast, shredded or cubed

• 2 medium zucchinis, sliced into half-moons

• 1 cup cherry tomatoes, halved

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh basil or parsley, chopped

• 1/2 teaspoon Italian seasoning

• Salt and pepper to taste

• 2 tablespoons olive oil

• Optional: 1/4 cup sour cream or cream cheese for creaminess

🔧 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.

3. Add zucchini and cook for 3–4 minutes until slightly tender.

4. Stir in the cooked chicken, cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 2–3 more minutes.

5. (Optional) Stir in sour cream or cream cheese if you want a creamy version.

6. Transfer mixture to the prepared baking dish. Sprinkle with mozzarella and Parmesan.

7. Bake uncovered for 20–25 minutes, until bubbly and golden.

8. Remove from oven and let rest for 5 minutes. Garnish with fresh herbs.

9. Serve hot as a standalone dish or with rice, quinoa, or crusty bread.

📝 Notes:

• Rotisserie chicken or leftover grilled chicken works great here.

• You can add bell peppers, spinach, or mushrooms for more veggies.

• For a keto version, skip tomatoes or use low-carb veggies only.

• Make it spicy with red pepper flakes or chopped jalapeños.

💡 Tips:

• Dry the zucchini: Pat zucchini slices with paper towels to remove excess moisture before cooking to avoid sogginess.

• Add crunch: Top with a mix of breadcrumbs and cheese for a crunchy topping.

• Meal prep: Can be stored in the fridge for 3–4 days or frozen for up to 2 months.

• Dairy-free: Use dairy-free cheese alternatives for a lactose-free version.

🍽️ Servings:

Serves: 4–6 people
Serving size: About 1½ cups

🔢 Nutritional Info (per serving, approx.):

• Calories: 290

• Protein: 28g

• Carbohydrates: 8g

• Fat: 17g

• Fiber: 2g

• Sugar: 4g

• Sodium: 420mg

Note: May vary depending on cheese and optional ingredients used.

✅ Benefits:

• High in protein for muscle support

• Low in carbs and great for weight management

• Rich in vitamins A & C from zucchini and tomatoes

• Quick prep and minimal cleanup

• Kid-friendly and freezer-friendly

❓Q/A:

Q: Can I make this dish vegetarian?
A: Yes, simply replace chicken with canned chickpeas, cooked lentils, or tofu for a protein-packed vegetarian option.

Q: What cheese works best?
A: Mozzarella for meltiness and Parmesan for flavor. You can also try Monterey Jack or cheddar.

Q: Can I prepare it ahead of time?
A: Absolutely. Assemble the bake, cover, and refrigerate up to 24 hours. Bake just before serving.

Q: Can I use raw chicken instead of cooked?
A: Not recommended unless you cook it first. Baking raw chicken with vegetables may result in uneven cooking.