Chicken Zucchini Bake

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Description

Chicken Zucchini Bake is a wholesome, cheesy, and comforting dish perfect for a weeknight dinner or family gathering. Juicy chicken pieces are layered with tender zucchini slices, baked in a creamy garlic sauce, and topped with melted cheese for a golden, bubbly finish. It’s a low-carb, protein-packed meal that satisfies cravings while staying light and nutritious.

 Ingredients For Chicken Zucchini Bake

  • 2 medium zucchinis, thinly sliced

  • 2 chicken breasts, cooked and shredded (or diced)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 cup sour cream or Greek yogurt

  • 2 large eggs

  • 1 tsp Italian seasoning (or oregano + basil mix)

  • ½ tsp paprika

  • Salt and black pepper, to taste

  • 2 tbsp olive oil or butter

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil or butter.

  2. Cook zucchini slices: In a skillet, heat 1 tbsp olive oil. Lightly sauté zucchini slices for 2–3 minutes until softened. Set aside.

  3. Prepare chicken mixture: In the same skillet, add remaining oil, onion, and garlic. Cook until fragrant. Add shredded chicken, season with paprika, salt, and pepper. Mix well.

  4. Make creamy base: In a bowl, whisk eggs, sour cream (or Greek yogurt), Parmesan, and Italian seasoning until smooth.

  5. Layer the bake:

    • Spread half the zucchini slices at the bottom of the baking dish.

    • Add the chicken mixture on top.

    • Pour creamy mixture evenly over.

    • Add the rest of zucchini slices.

    • Sprinkle mozzarella cheese on top.

  6. Bake uncovered for 30–35 minutes, or until golden and bubbly.

  7. Garnish with fresh parsley before serving.

 Notes

  • Zucchini naturally holds water; lightly sautéing before layering helps prevent a watery bake.

  • Use rotisserie chicken for quick prep.

  • Greek yogurt makes it tangier, sour cream makes it creamier.

  • Can also add mushrooms, bell peppers, or spinach for extra veggies.

 Tips

  • For a crispier top, broil the bake for the last 3–4 minutes.

  • Slice zucchini evenly for uniform cooking.

  • Make it keto-friendly by using heavy cream instead of yogurt/sour cream.

  • Great for meal prep: it reheats well and tastes even better the next day.

Servings

  • Serves 4 people as a main dish.

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 32g

  • Fat: 18g

  • Carbohydrates: 7g

  • Fiber: 2g

  • Net Carbs: 5g

(Values may vary depending on ingredients used.)

Health Benefits

  • High in protein – keeps you full and supports muscle health.

  • Low-carb & keto-friendly – suitable for weight management.

  • Rich in vitamins – zucchini provides vitamin C, potassium, and fiber.

  • Gut-friendly – Greek yogurt or sour cream adds probiotics for digestion.

 Q&A

Q1: Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate up to 24 hours before baking.

Q2: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Q3: Can I substitute chicken with another protein?
Absolutely—ground turkey, shredded beef, or even tofu for a vegetarian option.

Q4: How do I prevent it from being watery?
Pre-salt zucchini slices for 10 minutes, pat dry, or lightly sauté before baking.

Q5: Can I make it dairy-free?
Yes, use dairy-free yogurt/cream and vegan cheese alternatives.

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