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Chicken zucchini bake

Chicken Zucchini Bake

Spring is the perfect time to bring fresh, light flavors into your kitchen, and this Chicken Zucchini Bake does exactly that.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • Baking dish (9x13-inch)
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Sharp Knife
  • Cutting board
  • Oven Mitts

Ingredients
  

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

Instructions
 

Step 1: Prep the Chicken and Zucchini

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchini into thin rounds, about ¼-inch thick. Try to make them uniform so they cook evenly.
  • Cut the chicken breasts into bite-sized pieces, roughly 1-inch cubes.
  • 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.

Step 2: Make the Cheesy Sauce

  • In a medium bowl, combine heavy cream, Parmesan, mozzarella, Dijon mustard, and lemon juice.
  • Whisk until the sauce is smooth and creamy.
  • Pro Tip: Whisk continuously to prevent lumps and ensure the cheeses melt evenly into the cream.

Step 3: Layer the Ingredients

  • Lightly grease your baking dish with olive oil or non-stick spray.
  • Spread half of the zucchini slices evenly across the bottom of the dish.
  • Add the seasoned chicken on top of the zucchini layer.
  • Pour half of the cheesy sauce over the chicken, spreading it gently with a spatula.
  • 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.

Step 4: Add the Topping

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

Step 5: Bake the Casserole

  • Place the dish in the preheated oven.
  • Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the zucchini is tender.
  • 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.

Step 6: Rest and Serve

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

Notes

Nutritional Value (per serving, approximate):

  • Calories: 350–400 kcal
  • Protein: 30g
  • Carbohydrates: 8–10g
  • Fat: 25g
  • Saturated Fat: 12g
  • Fiber: 2–3g
  • Sugars: 3g
  • Sodium: 550mg
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword baked chicken and zucchini, chicken zucchini bake