Chicken Zucchini Bake
A creamy, flavorful, cheesy bake featuring tender chicken, sweet zucchini, and juicy cherry tomatoes.
Servings: 4 servings
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
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
Instructions
- 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!
Notes
For a lighter option, substitute cream cheese with Greek yogurt or ricotta. Feel free to add other veggies like spinach or bell peppers.