Creamy Chicken Zucchini Bake

This creamy chicken zucchini bake is the perfect weeknight casserole—rich, comforting, and incredibly easy to prepare. It’s a flavorful way to use leftover chicken and fresh vegetables without spending much time in the kitchen. With its cheesy topping and tender baked zucchini, this dish is guaranteed to become a family favorite.

Why You’ll Love This Recipe

  • Made with simple, everyday ingredients you already have on hand
  • A great way to use leftover shredded chicken
  • Naturally low-carb and packed with protein and vegetables
  • Quick 10-minute prep time—perfect for busy weeknights
  • Creamy, cheesy, and full of Italian-inspired flavor
  • Bakes in a single dish, making cleanup easy
  • Flexible enough for meal prep, potlucks, or cozy family dinners

Ingredients

For the Chicken Zucchini Bake

  • 2 cups cooked chicken, shredded
  • 3 medium zucchinis, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh basil, for garnish (optional)

Directions

Step 1: Prepare the Vegetables

Slice the zucchini into even rounds and halve the cherry tomatoes. Pat the zucchini dry with a paper towel to prevent excess moisture during baking.

Step 2: Sauté the Zucchini

Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 4–5 minutes until slightly softened. Season lightly with salt and pepper. This step helps the zucchini keep a better texture in the bake.

Step 3: Make the Creamy Mixture

In a mixing bowl, combine the softened cream cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix until smooth. Fold in the shredded chicken until fully coated.

Step 4: Assemble the Bake

Preheat your oven to 375°F (190°C).
In a lightly greased baking dish, layer the sautéed zucchini and cherry tomatoes. Spoon the creamy chicken mixture evenly over the veggies. Sprinkle the top with mozzarella and Parmesan cheese.

Step 5: Bake Until Golden

Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Remove from the oven and let the dish rest for 5 minutes to help it set.

Step 6: Garnish and Serve

Top with fresh basil if desired. Serve warm.

Tips for Best Results

  • Dry the zucchini well to prevent a watery casserole.
  • Use full-fat cream cheese for the creamiest texture.
  • Shred your own mozzarella for better melting and fewer additives.
  • Don’t skip sautéing the zucchini—it improves flavor and structure.
  • Add a pinch of red pepper flakes if you like a slight kick.
  • Let the casserole rest before serving for cleaner portions.

Variations & Substitutions

  • Gluten-Free: This recipe is naturally gluten-free as written.
  • Low-Carb: Already low-carb, but you can reduce tomatoes if needed.
  • Keto: Add cooked bacon or swap tomatoes for mushrooms.
  • Vegan: Replace chicken with chickpeas and use dairy-free cheese alternatives.
  • Spicy Version: Add crushed red pepper, jalapeños, or chili flakes.
  • Extra Veggies: Bell peppers, spinach, or mushrooms all work well.

Serving Suggestions

  • Serve with a simple green salad or roasted vegetables.
  • Pair with garlic bread, rice, or quinoa for a heartier meal.
  • Great as a standalone casserole for low-carb or keto-friendly dinners.
  • Perfect for meal prep—portion into containers for easy lunches.
  • Add a sprinkle of fresh basil or parsley for a bright finish.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
  • Freezer: Freeze portions tightly wrapped for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second intervals until heated through. Add a splash of cream if it seems dry.

Nutrition Information

Per Serving (1 cup):

  • Calories: 290 kcal
  • Carbohydrates: 7g
  • Protein: 24g
  • Total Fat: 19g
    • Saturated Fat: 9g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 380mg
  • Potassium: 510mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 520 IU
  • Vitamin C: 18mg
  • Calcium: 240mg
  • Iron: 1.1mg

Nutritional values are approximate and may vary based on ingredients used.

FAQ

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and adds extra flavor. Just shred it and mix it into the creamy base.

Should I peel the zucchini?

No, the skin becomes tender during baking and adds nutrients and texture.

Can I prepare this in advance?

Yes. Assemble the dish up to a day ahead, refrigerate it, and bake when ready. Add 5 extra minutes to the bake time.

How do I prevent the bake from becoming watery?

Pat zucchini dry before cooking and sauté them briefly to remove extra moisture.

Can I use different cheeses?

Absolutely. Try cheddar, provolone, or an Italian cheese blend for a unique flavor.

Leave a Comment