Chicken Zucchini Bake
A comforting and creamy Chicken Zucchini Bake that combines tender chicken, fresh zucchini, and melted cheese for a nutritious and flavorful meal.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, sliced
- 1 small onion, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Drizzle a bit of olive oil in a skillet over medium heat. Add the diced onion and sliced zucchini. Sauté for about 5–7 minutes, just until they are slightly softened and the onion is translucent. Set aside.
- Step 2: In a large mixing bowl, add the cooked shredded chicken, the sautéed onions and zucchini, mozzarella cheese, Parmesan cheese, eggs, sour cream (or Greek yogurt), garlic powder, oregano, and a generous pinch of salt and pepper. Stir everything together until well combined.
- Step 3: Grease a 9×9-inch baking dish with a little olive oil or nonstick spray. Pour the chicken and zucchini mixture into the dish, spreading it out evenly. Smooth the top with a spoon or spatula.
- Step 4: Bake in the preheated oven for 30–35 minutes, or until the bake is golden and set. The cheese should be melted and bubbly, and the edges just starting to brown.
- Step 5: Let the Chicken Zucchini Bake cool for 5–10 minutes before slicing. This helps everything hold together nicely for serving.
Notes
Feel free to use rotisserie chicken for extra convenience or swap in yellow squash for some or all of the zucchini if needed. Use freshly shredded cheese for the best melt and flavor.