Creamy, cheesy, and packed with chicken and zucchini this Chicken Zucchini Bake recipe is one that will delight the whole family!
Chicken Zucchini Bake is a cozy casserole that combines tender chicken, fresh zucchini, and a creamy, cheesy filling in one easy dish. It is a great option for busy weeknights because it uses simple ingredients, comes together without fuss, and gives you protein and vegetables in every serving.
I love zucchini, it is probably one of my favorite vegetables. If you are wanting other zucchini recipes you have to check out my Zucchini Fries, Spicy Zucchini Frittata, and Zucchini Crumb Cake.
Table of Contents
Why You Will Love This Chicken Zucchini Bake
- Each serving of this dish has 55 grams of protein making it a great low carb and high protein meal.
- This recipe uses cottage cheese and eggs as the filler for the ingredients instead of traditional fillers which allows this dish to be even more protein packed.
- The veggies are just as much apart of the main role in this dish as the chicken making it a wholesome and well rounded meal.
Recipe Ingredients
Boneless Skinless Chicken Breast – The main protein in this hearty recipe.
Zucchini – The main vegetable in this dish. You can also substitute in any vegetable you prefer.
Mozzarella – The creamy element to this dish with mozzarella mixed in to make every bite cheesy and delicious.
For a full list of ingredients and amounts see the recipe card below.
How to Make Chicken Zucchini Bake
Step 1: Preheat your oven to 375 degrees Fahrenheit and spray a 9×13 baking dish with non-stick cooking oil.
Step 2: In a large bowl add the mozzarella, cottage cheese, onion, eggs, Italian seasoning, kosher salt, and black pepper. Set aside.
Step 3: In a large skillet over medium high heat add the chicken and cook until golden on the outside. Remove from the skillet and wipe it clean.
Step 4: Next, add the oil to the skillet and add in the zucchini. Season with salt and pepper to taste and cook for a few minutes until softened. Drain any excess liquid.
Step 5: Add the chicken and zucchini into the cheese mixture and stir until combined.
Step 6: Transfer the mixture into the prepared baking dish and spread evenly.
Step 7: Bake in the oven for 30-40 minutes until it’s golden and bubbly.
Step 8: Finally sprinkle parsley on top, if desired, serve and enjoy!
FAQs
Because this is a low carb meal it is great on its own but also with the addition of some carbs. Some I like to pair with this meal is pasta, potatoes, rice, or even cauliflower rice if you’re wanting to keep it low carb.
If you are wanting other veggies instead of or alongside the zucchini some I would recommend would be bell peppers, tomatoes, mushrooms, broccoli, or even some spinach.
Storage Information
You can store any leftovers of this Zucchini Chicken Bake in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this in your freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat you can so do in the microwave until everything has warmed through.
More Zucchini Recipes To Love
Chicken Zucchini Bake Recipe
Ingredients
- 12 oz mozzarella cheese - shredded
- 1 cup cottage cheese
- 1/2 cup white onion - diced
- 2 eggs - beaten
- 2 tsp Italian seasoning
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 1/2 lbs chicken breast - cut into bite sized pieces
- 3 medium zucchini - sliced halfmoons (about 4 cups)
- fresh parsley - optional garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit and spray a 9×13 baking dish with non-stick cooking oil.
- In a large bowl add the mozzarella, cottage cheese, onion, eggs, and spices. Set aside.
- In a large skillet over medium high heat add the chicken and cook until golden on the outside. Remove from the skillet and wipe it clean.
- Next, add the oil to the skillet and add in the zucchini. Season with salt and pepper to taste and cook for a few minutes until softened. Drain any excess liquid.
- Add the chicken and zucchini into the cheese mixture and stir until combined.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Bake in the oven for 30-40 minutes until it’s golden and bubbly.
- Finally sprinkle parsley on top, if desired, serve and enjoy!
