Chicken Zucchini Bake

There’s something so comforting about a good casserole—it’s warm, cheesy, and full of flavor, without being too heavy or complicated. And when it comes to easy weeknight dinners, this Chicken Zucchini Bake is a total lifesaver. It’s packed with protein, uses fresh zucchini, and has just the right touch of creamy and cheesy goodness to bring it all together.

I first made this recipe on a weeknight when I had leftover rotisserie chicken in the fridge and a few zucchinis that were on their last leg. I wasn’t in the mood for something too rich, but I definitely wanted something warm and satisfying. A quick peek in the pantry and fridge later, and this casserole was born—and now it’s one of those dishes that I keep coming back to again and again.

What I really love about this Chicken Zucchini Bake is how balanced it is. You’ve got your protein, your veggies, and your creamy-cheesy topping all in one dish. Plus, it’s easy to prep ahead, and the leftovers are fantastic. I’ve even frozen it before baking, and it reheats beautifully for busy nights.

Whether you’re cooking for the family, meal prepping for the week, or just want something simple and delicious, this bake hits all the right notes.

Ingredients You’ll Need

Before we jump into the steps, here’s a quick list of what you’ll need:

• 2 cups cooked chicken breast, shredded or cubed

• 2 medium zucchinis, sliced into half-moons

• 1/2 onion, diced

• 2 garlic cloves, minced

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup sour cream or Greek yogurt

• 2 eggs, beaten

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• Salt and pepper to taste

• 1 tbsp olive oil

STEP 1: PREP YOUR BAKING DISH

First things first—preheat your oven to 375°F (190°C) and lightly grease a medium baking dish. This will keep everything from sticking and make cleanup so much easier later. I usually go for a 9×9 or similar size, but if you’re doubling the recipe for a crowd, a 9×13 works great too.

STEP 2: SAUTÉ THE VEGGIES

Grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Toss in your diced onion and let it cook for about 3 to 4 minutes, just until it starts to soften and turn translucent. Then add the minced garlic and sliced zucchini, and continue cooking for another 5 to 6 minutes, or until the zucchini is just tender—not mushy. You’ll want to season this mixture with salt, pepper, oregano, and basil right in the skillet to build flavor from the start.

If your zucchini starts releasing a lot of liquid, don’t worry—that’s totally normal. Just let it simmer off a bit while you stir occasionally. You want the mixture to be moist but not soupy.

STEP 3: MIX EVERYTHING TOGETHER

Once your veggies are cooked and seasoned, transfer them to a large mixing bowl. Add in the shredded or cubed chicken (I like using rotisserie chicken for extra flavor and convenience), sour cream or Greek yogurt, beaten eggs, shredded mozzarella, and half of your grated Parmesan cheese. Give it a good stir until everything is well combined and evenly coated.

This is where the magic really starts. The eggs help bind everything together as it bakes, while the sour cream (or yogurt) keeps things creamy and light. And of course, that cheese… it just brings everything home.

STEP 4: TRANSFER TO BAKING DISH

Now, go ahead and spread the mixture evenly into your prepared baking dish. Smooth out the top and then sprinkle the remaining Parmesan cheese over it. This will melt into a beautiful golden topping that adds a bit of texture and extra flavor.

At this point, your kitchen is already smelling amazing—and we haven’t even baked it yet!

Now that we’ve got everything prepped and layered in our baking dish, it’s time to bring this comforting casserole to life in the oven. This part is where everything comes together—the cheese melts, the eggs help set the casserole into a firm but tender sliceable dish, and the top gets just the right amount of golden.

I love this stage of the recipe because it’s hands-off. You can clean up the kitchen, prep a quick side salad, or just take a breather while it bakes. And trust me, the smell filling your kitchen is going to be irresistible.

STEP 5: BAKE IT TO PERFECTION

Place your casserole dish in the preheated 375°F (190°C) oven, uncovered, and bake for 25 to 30 minutes. You’re looking for the casserole to be fully set—meaning no jiggly center when you give it a gentle shake—and a top that’s lightly browned and bubbling around the edges.

If you like an extra-crispy cheese topping, you can switch the oven to broil for the last 2 to 3 minutes. Just be sure to keep a close eye on it so it doesn’t burn. The Parmesan will turn beautifully golden, adding a little crunch to contrast with the creamy inside.

STEP 6: REST BEFORE SERVING

Once the casserole is out of the oven, resist the urge to dig in right away. Let it sit for about 5 minutes to cool slightly and firm up. This short resting period makes it easier to cut into clean squares and helps the flavors settle in just right.

During this time, you can quickly throw together a side salad or slice up some crusty bread—this dish pairs well with both. It’s filling enough on its own, but the fresh crunch of a salad or warm bread on the side really rounds things out.

Tips and Variations for the Best Chicken Zucchini Bake

This recipe is already a keeper, but there are a few simple ways you can customize it based on what you’ve got in your fridge or what your family prefers. Here are a few of my go-to variations and tips:

1. Swap the Cheese

If you’re not a mozzarella fan, try using cheddar, Monterey Jack, or even a blend of Italian cheeses. Cheddar gives it a more robust flavor, while a blend adds some complexity.

2. Boost the Veggies

Want to sneak in more veggies? Toss in some sliced mushrooms, chopped spinach, or even bell peppers with the zucchini. Just make sure to sauté them along with the zucchini so they don’t release too much moisture while baking.

3. Use Greek Yogurt for a Lighter Twist

If you’re watching calories or looking for a bit more protein, Greek yogurt is a fantastic stand-in for sour cream. It keeps the bake creamy but adds a little tang and health boost.

4. Add a Crispy Topping

For extra crunch, mix a few tablespoons of panko breadcrumbs with a drizzle of olive oil and sprinkle them over the top before baking. It adds a nice texture that’s especially satisfying if you’re serving this as a main course.

5. Meal Prep Friendly

This recipe is perfect for making ahead. Assemble the casserole up to the point of baking, then cover and refrigerate for up to a day. When you’re ready to cook, let it sit at room temp for 15–20 minutes, then bake as directed. You can also freeze the unbaked casserole for up to 2 months—just wrap it tightly in foil and thaw overnight before baking.

6. Shredded vs. Cubed Chicken

Both shredded and cubed chicken work, but I personally love shredded rotisserie chicken for this recipe. It mixes into the casserole more evenly and soaks up the flavor from the cheese and herbs beautifully. If you’re cooking chicken from scratch, seasoning it lightly before adding to the mix helps enhance the overall dish.

Serving Suggestions

This Chicken Zucchini Bake is super versatile when it comes to serving. It’s hearty enough to stand on its own, but here are a few of my favorite pairings:

• A crisp green salad with vinaigrette

• Roasted baby potatoes or garlic bread

• A simple cucumber-tomato salad for a refreshing contrast

• Steamed green beans or asparagus for added greens

And if you’re serving leftovers the next day, a quick reheat in the oven or microwave works like a charm. The flavors often deepen overnight, making it just as tasty—if not better—on day two.