Chicken Zucchini Bake

Spring is the perfect time to bring fresh, light flavors into your kitchen, and this Chicken Zucchini Bake does exactly that. The tender chicken pairs beautifully with crisp zucchini, all baked together in a creamy, cheesy mixture that’s both comforting and fresh. It’s a dish that feels indulgent without weighing you down, making it ideal for a seasonal spring meal.

What makes this chicken and zucchini casserole special is how simple it is to prepare while still tasting like something you’d find in a Mediterranean kitchen. Layers of zucchini, chicken, and melted cheese come together in a way that’s satisfying, hearty, and colorful. Every bite has a little bit of everything—juicy protein, tender veggies, and a golden, cheesy topping that makes it impossible not to reach for seconds.

I love serving this cheesy zucchini bake with a light salad or some crusty bread, but honestly, it can easily stand alone as a filling zucchini dinner. The flavors are bright and fresh, yet comforting, which is why it’s become a favorite for spring dinners in my household. It’s also versatile—you can swap in different herbs or cheeses depending on what you have on hand.

This Mediterranean chicken zucchini bake is a crowd-pleaser for weeknight dinners or casual gatherings. The combination of fresh zucchini, tender chicken, and a creamy, cheesy sauce elevates a simple bake into a dish that feels special yet stays easy to make. With minimal prep and maximum flavor, it’s a recipe you’ll come back to again and again.

Why You’ll Love It

• Quick and effortless: This chicken and zucchini casserole comes together in under 45 minutes, making it perfect for busy weeknights when you want something hearty without hours in the kitchen.
• Fresh spring flavors: With zucchini front and center, this dish feels light and seasonal, making it a refreshing change from heavier casseroles.
• Cheesy comfort: The golden, melted cheese on top gives every bite that irresistible comfort factor while keeping the dish vibrant and flavorful.
• Versatile and customizable: You can easily swap in your favorite herbs, add other vegetables, or even try different cheeses to make it your own unique zucchini dinner.
• Family-friendly: Even picky eaters tend to love the combination of tender chicken, soft zucchini, and gooey cheese—it’s a spring meal that pleases everyone at the table.

Ingredient List

For the Chicken and Zucchini:

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 medium zucchinis, sliced into thin rounds
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

For the Cheesy Sauce:

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice

Optional Topping:

• ¼ cup breadcrumbs
• 2 tablespoons grated Parmesan
• 1 teaspoon chopped fresh parsley

Ingredient Notes

• I always use fresh mozzarella for the cheese—it melts beautifully and gives that creamy, indulgent texture.
• Don’t skip the Parmesan in the sauce! It adds that nutty, savory punch that makes this chicken and zucchini casserole extra flavorful.
• Zucchini is best when sliced thin—it cooks evenly and keeps the bake light, not watery.
• Olive oil isn’t just for cooking; it adds a subtle Mediterranean flavor, especially if you use a good-quality extra virgin variety.
• Dijon mustard might seem small, but it really wakes up the sauce with a hint of tang—don’t skip it!

Kitchen Equipment Needed

• Baking dish (9×13-inch) – Perfect for layering the chicken and zucchini; I love using a ceramic one because it distributes heat evenly.
• Mixing bowls – For tossing the chicken and zucchini with seasonings and for mixing the cheesy sauce.
• Measuring cups and spoons – Essential for getting the sauce and seasonings just right.
• Whisk – Great for blending the sauce until smooth and creamy.
• Sharp knife – For slicing the chicken and zucchini neatly; I always use my trusty chef’s knife.
• Cutting board – A stable surface for prepping your veggies and chicken.
• Oven mitts – For safely pulling the hot dish out of the oven—because burned hands are no fun!

Instructions

Step 1: Prep the Chicken and Zucchini

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini into thin rounds, about ¼-inch thick. Try to make them uniform so they cook evenly.
3. Cut the chicken breasts into bite-sized pieces, roughly 1-inch cubes.
4. In a mixing bowl, toss the chicken with olive oil, salt, pepper, garlic powder, and dried oregano until everything is evenly coated.

Pro Tip: Let the chicken sit for 5 minutes while prepping the sauce—it helps the seasoning penetrate and boosts flavor.

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Step 2: Make the Cheesy Sauce

1. In a medium bowl, combine heavy cream, Parmesan, mozzarella, Dijon mustard, and lemon juice.
2. Whisk until the sauce is smooth and creamy.

Pro Tip: Whisk continuously to prevent lumps and ensure the cheeses melt evenly into the cream.

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Step 3: Layer the Ingredients

1. Lightly grease your baking dish with olive oil or non-stick spray.
2. Spread half of the zucchini slices evenly across the bottom of the dish.
3. Add the seasoned chicken on top of the zucchini layer.
4. Pour half of the cheesy sauce over the chicken, spreading it gently with a spatula.
5. Layer the remaining zucchini on top and pour the rest of the sauce over it.

Pro Tip: Make sure the sauce covers the chicken completely—this keeps it moist while baking.

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Step 4: Add the Topping

1. If using breadcrumbs, combine them with the extra Parmesan and parsley in a small bowl.
2. Sprinkle evenly over the top of the casserole.
3. Optional: drizzle a tiny bit of olive oil over the topping for a golden, crispy finish.

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Step 5: Bake the Casserole

1. Place the dish in the preheated oven.
2. Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the zucchini is tender.
3. If the topping isn’t golden enough, switch to broil for 2–3 minutes, keeping a close eye to prevent burning.

Pro Tip: Test the chicken by cutting a piece in the center—it should be white and fully cooked, with juices running clear.

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Step 6: Rest and Serve

1. Remove the casserole from the oven and let it rest for 5 minutes. This helps the sauce thicken slightly and makes serving easier.
2. Slice into portions and serve warm.

Tips and Tricks for Success

• Use firm, fresh zucchini for the best texture—soft or watery zucchini can make the bake soggy.
• Slice the zucchini evenly to ensure it cooks at the same rate as the chicken.
• Don’t rush the resting time after baking; it lets the sauce thicken and flavors meld beautifully.
• For extra flavor, sprinkle a pinch of smoked paprika or red pepper flakes over the top before baking.
• Keep an eye on the cheese while broiling—the topping can go from golden to burnt very quickly.

Ingredient Substitutions and Variations

• Chicken: Swap with turkey breast or even cooked shredded rotisserie chicken for a shortcut.
• Zucchini: Yellow squash works perfectly as a substitute or mixed with zucchini for color.
• Cheese: Try a mix of Gruyère and mozzarella for a slightly nutty twist.
• Cream: Half-and-half or whole milk can replace heavy cream for a lighter version (sauce may be slightly thinner).
• Herbs: Fresh basil, thyme, or rosemary can be used instead of oregano for a different Mediterranean vibe.
• Topping: Crushed pita chips or almond slivers can replace breadcrumbs for a fun crunch.

Serving Suggestions

• I love serving this chicken and zucchini casserole with a crisp spring salad—it adds a refreshing crunch that balances the cheesy richness perfectly.
• Pair it with garlic bread or a warm baguette to soak up every bit of the creamy sauce.
• For a lighter option, serve alongside roasted cherry tomatoes or sautéed green beans—it brightens up the plate beautifully.
• It also works well with a scoop of cooked quinoa or couscous for a complete Mediterranean-inspired meal.
• Leftovers make a great filling for wraps or sandwiches the next day—just reheat and enjoy!

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: The casserole can be frozen for up to 2 months—cover tightly with foil or use a freezer-safe container.
• Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes until heated through, or microwave individual portions for 2–3 minutes.
• Tip: Sprinkle a little extra cheese on top before reheating to bring back that melty, fresh-baked feel.
• Thawing: If frozen, thaw overnight in the fridge for best results before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully and stay juicy. Just adjust the cooking time slightly if the pieces are larger.

Can I make this casserole ahead of time?

Yes! You can assemble it a few hours ahead or even the night before. Keep it covered in the fridge and bake when ready—it’ll taste just as fresh.

Can I make this dairy-free or low-fat?

You can swap heavy cream with coconut cream or a plant-based cream, and use dairy-free cheese to make it dairy-free. For a lighter version, try half-and-half instead of heavy cream.

How do I prevent the zucchini from getting watery?

Slice the zucchini evenly and avoid over-soaking it. You can also lightly salt the slices and pat them dry before layering—they’ll release less water while baking.

Can I add other vegetables?

Definitely! Bell peppers, mushrooms, or cherry tomatoes can be added to the layers for extra flavor and color.

Can I freeze leftovers?

Yes, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Did you try this Mediterranean chicken zucchini bake? Let me know in the comments how it turned out—I’d love to hear your tips and tweaks!