Name: Cheesy Chicken Zucchini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups cooked chicken, shredded; 2 medium zucchinis, diced; 1 medium red bell pepper, chopped; 1/2 small onion, diced; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup sour cream; 1/4 cup mayonnaise; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray or butter for greasing

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Creamy, juicy, and utterly comforting — this Cheesy Chicken Zucchini Bake is the kind of one-dish meal that makes weeknights feel special without any fuss. Imagine tender shredded chicken and tender-crisp zucchini folded into a tangy, creamy mix, topped with bubbling mozzarella and golden Parmesan. Fun fact: zucchini is related to squash and has been a weeknight hero for generations because it stretches meals and adds bright, fresh texture. I often reach for this bake when I want a quick, crowd-pleasing dinner that still tastes homemade.

This recipe is special because it’s incredibly simple, quick to assemble, and friendly to all ages — kids and adults alike will come back for seconds. If you like cozy casseroles, you’ll also enjoy checking out this easy baked cheesy zucchini bites for a fun appetizer twist. Ready to make dinner delicious and simple? Let’s get cooking!

What is Cheesy Chicken Zucchini Bake?

What’s in a name? Cheesy Chicken Zucchini Bake sounds like exactly what it is: chicken, zucchini, and a whole lot of cheese, baked together until irresistible. Why is it called that — did someone shout the ingredients as they slid it into the oven? Maybe. Who doesn’t love a literal, honest dish name that tells you exactly what to expect? And yes, as the old saying goes, “the way to a man’s heart is through his stomach.” So whether you’re cooking for someone special or just craving comfort, this cozy bake is a winner. Try it and see for yourself — you might even nickname it your new weeknight hero.

Why You’ll Love This

Main highlight: A creamy, cheesy filling with tender shredded chicken and lightly cooked zucchini that gives the bake a fresh bite and satisfying bite contrast.
Cost-saving: Using simple pantry ingredients and shredding leftover chicken keeps the cost low while stretching a small amount of protein into a hearty meal.
Flavorful toppings: The duo of mozzarella and Parmesan melts into a golden, savory crust that adds texture and deep, nutty flavor.

This dish also has a lighter veggie profile compared to heartier casseroles like my buffalo chicken pasta bake, making it a great option when you want something cheesy but slightly greener. Give it a try — you’ll see why it’s so easy to love.

How to Make

Quick Overview

This recipe is straightforward: mix shredded chicken with diced zucchini and a few pantry staples, spread in a baking dish, top with cheese, and bake until golden and bubbly. The result is creamy, lightly tangy, and finishes with a crispy cheesy top. Prep time is about 10 minutes if your chicken is already cooked; bake time is around 25–30 minutes. Total time: roughly 35–40 minutes.

Ingredients

2 cups cooked chicken, shredded
2 medium zucchinis, diced
1 red bell pepper, chopped
1/2 small onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or butter for greasing

Directions

Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with cooking spray or butter so the casserole won’t stick and the edges crisp nicely.
In a large bowl, mix together the shredded chicken, diced zucchini, chopped red bell pepper, diced onion, and minced garlic. Make sure the zucchini pieces are about the same size so they cook evenly.
Stir in the sour cream, mayonnaise, dried basil, salt, and black pepper until everything is well coated. Taste and adjust salt and pepper if needed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Use the back of a spoon to smooth the top for even baking.
Sprinkle the shredded mozzarella evenly over the top, then follow with the grated Parmesan so you get a golden, flavorful crust.
Bake uncovered in the preheated oven until bubbly and golden on top, about 25–30 minutes. If the top browns too quickly, loosely tent with foil for the last 5–10 minutes.
Let it rest for 5 minutes before serving — this helps the filling set so it slices neatly.

Cheesy Chicken Zucchini Bake

What to Serve With

A crisp green salad with a lemon vinaigrette to cut through the richness.
Garlic bread or warm crusty rolls to soak up the creamy sauce.
Steamed rice or quinoa for a heartier plate.
Roasted cherry tomatoes or a simple cucumber-tomato salad for bright contrast.
A light white wine or iced tea for a relaxed dinner pairing.

Top Tips for Perfecting

Chicken: Use rotisserie or leftover roast chicken for the easiest prep. Poached chicken breasts shredded with two forks work well too.
Zucchini: Pat diced zucchini dry if it’s very watery to prevent a soupy bake. Slightly larger dice keeps good texture after baking.
Cheese: For extra flavor, swap half the mozzarella for provolone or add a pinch of smoked paprika to the top before baking.
Make-ahead: Assemble the casserole in the dish, cover, and refrigerate up to 24 hours before baking — add a few extra minutes to the bake time if chilled.
Don’t overbake: Remove when bubbly and golden; overbaking can dry out the chicken and make zucchini too soft.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: You can freeze the baked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best texture, reheat individual portions in a 350°F (175°C) oven for 15–20 minutes until warmed through. Microwaving is faster (2–3 minutes) but may soften the topping.
Tip: Add a splash of milk or cream when reheating if the casserole seems dry to revive the creamy texture.

FAQs

What can I use instead of mayonnaise?
You can swap mayonnaise for an equal amount of Greek yogurt or additional sour cream for a tangy, slightly lighter version.

Can I make this vegetarian?
Yes — replace the chicken with cooked chickpeas, crumbled tofu, or a bean medley and increase seasonings to taste.

Is this recipe gluten-free?
Yes. All listed ingredients are naturally gluten-free, but always check labels on processed items like mayonnaise or grated cheese if you require strict gluten-free compliance.

How do I prevent the zucchini from making the dish watery?
Salt and let diced zucchini sit in a colander for 10 minutes, then pat dry to remove excess moisture before mixing into the casserole.

Can I add other vegetables?
Absolutely. Spinach, mushrooms, or corn are great additions. Just sauté any high-moisture veggies briefly before mixing to avoid extra liquid.

Can I use fresh herbs instead of dried basil?
Yes — substitute 1 1/2 teaspoons fresh chopped basil for the 1/2 teaspoon dried for a brighter herb flavor.

Conclusion

This Cheesy Chicken Zucchini Bake is a quick, comforting, and family-friendly dish that turns simple ingredients into something special. It’s easy to assemble, budget-friendly, and perfect for busy weeknights or casual dinner gatherings. If you enjoyed this recipe and want more cheesy, veggie-forward casseroles, check out this lovely take on a similar theme at Cheesy Zucchini Chicken and Rice Bake – Half Baked Harvest and another tasty variation at Cheesy Chicken & Zucchini Bake | Sizzle and Chill. Give it a try, share it with loved ones, and come back to tell me how it turned out!