Description
This creamy, cheesy Chicken Zucchini Bake is a cozy, veggie-packed dinner perfect for busy weeknights. Made with tender chicken, fresh zucchini, cherry tomatoes, and a blend of cheeses, it’s comforting, low-carb, and totally satisfying.
Ingredients
2 cups cooked chicken, shredded
3 medium zucchinis, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
Fresh basil for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Drizzle olive oil in a 9×13 inch baking dish and spread it evenly.
Transfer the chicken and zucchini mixture into the dish, spreading it out evenly.
Sprinkle grated Parmesan cheese over the top.
Bake for 25–30 minutes or until the zucchini is tender and cheese is bubbly and golden.
Let cool for a few minutes. Garnish with fresh basil if desired.
Notes
You can use rotisserie chicken for ease and extra flavor.
For firmer zucchini, slice thin and lightly salt beforehand to release excess water.
Add red pepper flakes for a little kick!
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg