Name: Chicken Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked chicken, shredded; 3 medium zucchinis, sliced into rounds; 1 cup cherry tomatoes, halved; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1/2 cup cream cheese, softened; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; to taste Salt and pepper; 1 tablespoon olive oil; optional Fresh basil for garnish

Jump to Recipe

Are you looking for a mouthwatering, comforting dinner that comes together in no time and pleases both kids and adults? Meet the Chicken Zucchini Bake: a creamy, flavorful, cheesy bake that’s about to become your new family favorite. Just imagine tender chicken, sweet zucchini, and juicy cherry tomatoes, all enveloped in a luscious, golden cheese topping—this dish is the definition of weeknight perfection. Fun fact: this recipe was inspired by a summer garden overload, where zucchini just kept coming! It’s a clever way to sneak veggies into a cheesy casserole everyone will love.

Not only is this Chicken Zucchini Bake incredibly delicious, but it’s also a breeze to whip up, making it ideal for busy evenings or last-minute guests. It’s as fuss-free as my popular Cheesy Broccoli Chicken Bake which readers adore for its creamy texture and cozy flavors. I’m confident this new twist will win your heart (and taste buds), too. So grab your casserole dish, and get ready to bring pure comfort to your dinner table tonight!

What is Chicken Zucchini Bake?

Chicken Zucchini Bake—what a name, right? It sounds like a magic trick for making chicken and summer veggies disappear, one forkful at a time! Have you ever wondered how a casserole gets its name? Some say it’s the ingredients, others swear it’s the comfort it brings. But I say, with dishes like this, the way to a man’s (or anyone’s!) heart truly is through their stomach. In our house, “bake” means a one-dish wonder: throw in some fresh zucchini, juicy chicken, melty cheese, and suddenly, dinner’s served—and no one complains! Why not gather your ingredients and give it a whirl tonight?

Why You’ll Love This

First, the highlight of this dish has to be the perfect blend of creamy cheese and juicy zucchini—it’s both hearty and refreshing. Making Chicken Zucchini Bake at home is not only cost-effective, it’s also a tasty way to use up leftover or rotisserie chicken, making sure nothing goes to waste. The medley of mozzarella and Parmesan cheese, plus a hint of Italian seasoning, gives this dish an irresistible flavor that rivals any restaurant casserole.

Unlike takeout or boxed kits, you get full control over freshness and flavor—no hidden ingredients, just real food. The cherry tomatoes add a pop of sweetness while the creamy layer creates a crave-worthy texture. If you enjoyed our Cheesy Broccoli Chicken Bake, you’ll love this veggie-packed spin! Try it tonight, and don’t forget to explore other bakes on the blog for more fuss-free, family-friendly meals.

How to Make

Quick Overview

This Chicken Zucchini Bake is the epitome of easy comfort food. With simple ingredients and just 15 minutes of prep time, you’ll have dinner baking away in the oven before you know it. The creamy sauce, stretchy cheese topping, and tender veggies make every bite a delight! All you need is a handful of pantry and fridge staples, a little mixing and layering, and about 30 minutes in the oven. Plus, there’s minimal cleanup, since everything goes right into one casserole dish.

Ingredients

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

Step-by-Step

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
Heat olive oil in a large skillet over medium heat. Add zucchini rounds, season lightly with salt and pepper, and sauté for 3–4 minutes until just tender. Set aside.
In a mixing bowl, combine the softened cream cheese, garlic powder, Italian seasoning, a pinch of salt, and pepper. Mix until smooth, then stir in the shredded chicken to coat evenly.
Arrange half of the sautéed zucchini in the bottom of your prepared baking dish.
Add half of the shredded chicken mixture over the zucchini, then scatter half the cherry tomatoes on top. Sprinkle with half the mozzarella and half the Parmesan cheese.
Layer the remaining zucchini, chicken mixture, and cherry tomatoes; finish with the rest of the mozzarella and Parmesan.
Bake uncovered for 25–30 minutes until the cheese is melted and bubbly, and the top is golden brown.
Let cool a few minutes before garnishing with fresh basil, if desired. Serve hot and enjoy!

What to Serve Chicken Zucchini Bake With

Chicken Zucchini Bake is filling on its own, but why not round out your meal with a side or two? Try serving it with a crisp green salad tossed in tangy vinaigrette or a warm loaf of garlic bread to soak up all that melty cheese. For heartier appetites, pair with fluffy rice or buttery mashed potatoes. Don’t forget a glass of chilled white wine or sparkling lemonade for the ultimate cozy dinner.

Top Tips for Perfecting

No cream cheese? Substitute with Greek yogurt or ricotta for a lighter, tangier flavor.
Use up other veggies—spinach, bell peppers, or mushrooms work wonderfully here.
Make ahead: Assemble the casserole up to a day in advance and bake when ready.
Avoid overbaking to keep the zucchini from getting mushy—check at the 25-minute mark.
Freshly grate your cheeses for the best melt and flavor (pre-shredded versions can be drier).
Want it even heartier? Top with a sprinkling of crispy breadcrumbs before baking.

Storing and Reheating Tips

Storing leftovers is a breeze. Let your Chicken Zucchini Bake cool completely before covering tightly with foil or transferring to airtight containers. It’ll keep fresh in the refrigerator for up to 4 days.

To reheat, simply cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual servings for 2–3 minutes until heated through. For best texture, avoid freezing (the zucchini can become watery), but if you must, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above for a quick, satisfying meal.

FAQs

Can I use raw chicken instead of cooked chicken?

It’s best to use cooked or rotisserie chicken for this bake. If using raw, cut it into small pieces and cook thoroughly before layering.

Is this recipe gluten-free?

Yes, as written, it’s gluten-free! Just make sure your seasonings and cheeses are certified gluten-free.

Can I make this dish ahead of time?

Absolutely. You can assemble the casserole a day ahead and refrigerate. Bake right before serving.

What’s the best way to slice the zucchini?

Aim for ¼-inch thick rounds for even cooking. Too thin, and they’ll get mushy; too thick, and they’ll remain firm.

Can I add more veggies or swap ingredients?

Definitely! Feel free to add mushrooms, bell peppers, or even spinach for extra color and flavor.

Conclusion

Chicken Zucchini Bake isn’t just another casserole—it’s a quick, wholesome, and wonderfully cheesy way to bring fresh flavors to your dinner table. With simple steps, cost-friendly ingredients, and tons of room for customization, this dish truly delivers on ease and taste. Whether you’re feeding a crowd or just looking for foolproof weeknight magic, this recipe ticks every box.

Why not give it a try tonight and see why it’s a new favorite? And if you love this one, be sure to check out other comforting bakes right here on the blog. Happy cooking!