Short description

This Chicken Zucchini Bake is a comforting, flavor-packed casserole featuring tender chicken breast, fresh zucchini, savory herbs, and melty cheese. It’s an easy, wholesome dinner that brings both satisfying protein and a generous serving of vegetables in one delicious dish.

Why You’ll Love This Recipe

I love how this bake delivers a complete meal with minimal prep. The juicy chicken and tender zucchini soak up the flavors, and the cheesy top creates a golden, bubbly crust. It’s one-pan, fuss-free, and perfect for busy weeknights or even meal prep. Plus, I appreciate how customizable it is—swap cheeses, experiment with seasoning, or add extra veggies without losing its comfort-food charm.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, boneless and skinless
Zucchini, sliced
Olive oil
Garlic, minced
Onion, chopped
Diced tomatoes (canned or fresh)
Italian seasoning
Salt and pepper
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh basil or parsley for garnish

directions

Preheat the oven to 180 °C (350 °F).
Season chicken breasts with salt, pepper, and Italian seasoning.
In a skillet, heat olive oil over medium heat and cook chicken until browned on both sides (it doesn’t need to be fully cooked)—about 3–4 minutes per side. Remove and set aside.
In the same skillet, add a bit more oil if needed, then sauté garlic and onion until fragrant and soft.
Add sliced zucchini and cook for a few minutes until it begins to soften.
Stir in diced tomatoes, additional Italian seasoning, salt, and pepper. Simmer for 2–3 minutes.
Transfer the veggie mixture to a baking dish and nestle the seared chicken on top.
Sprinkle mozzarella and Parmesan evenly over the chicken and veggies.
Bake uncovered for 20–25 minutes, or until the chicken reaches 74 °C (165 °F) and the cheese is golden and bubbly.
Garnish with fresh basil or parsley before serving.

Servings and timing

This recipe serves 4.

Preparation time: about 15 minutes
Cook time: approximately 25–30 minutes
Total time: around 40–45 minutes

Variations

Different proteins: I’ve swapped chicken for turkey breast or even shrimp with great results.
Cheese blends: Gouda, provolone, or feta work well if you want to change the flavor profile.
Added veggies: I sometimes add bell peppers, mushrooms, or spinach for extra color and nutrition.
Spicy kick: A pinch of red pepper flakes or a dash of hot sauce adds a fun heat element.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: It also freezes well—portion it, wrap it tightly, and freeze for up to 2 months.
Reheating: I reheat in the oven at 160 °C (325 °F) for 10–15 minutes, or until warmed through. You can also microwave individual portions for 2–3 minutes.

FAQs

What can I use instead of zucchini?

I’ve had success with yellow squash, eggplant, or even broccoli florets to vary the texture and flavor.

Can I make this dairy-free?

Absolutely—I substitute dairy cheeses with vegan mozzarella and eliminate Parmesan, and it still comes out creamy and delicious.

Is it okay to use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully and remain moist throughout baking.

Can I prep this ahead of time?

I often assemble the dish the night before, cover it, and bake it fresh the next day—just add a few extra minutes to cook since it’s cold from the fridge.

How do I know when the chicken is done?

I rely on a meat thermometer—when it reads 74 °C (165 °F) at the thickest part, it’s perfectly cooked and safe to eat.

Conclusion

This Chicken Zucchini Bake has become one of my favorite go-to dinners. It’s nutritious, satisfying, and simple to tweak based on what I have on hand. Whether I’m feeding a family or prepping meals for the week, it hits the spot every time. I hope you enjoy making and sharing it as much as I do!

liinaa