Chicken Zucchini Bake (Printable)
Tender chicken and zucchini in a creamy, cheesy sauce baked to golden perfection.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), diced
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup milk
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 cup gluten-free or regular breadcrumbs
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes until just cooked through. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, scraping up any browned bits from the chicken.
04 - Add zucchini slices to the skillet and cook for another 4 minutes until slightly tender but still holding their shape. Remove from heat.
05 - In a large bowl, combine cooked chicken, sautéed vegetables, sour cream, milk, half of the mozzarella, half of the Parmesan, Italian herbs, paprika, salt, and pepper. Mix until everything is evenly coated.
06 - Spread the mixture evenly in the prepared baking dish. Top with remaining mozzarella and Parmesan cheeses. Sprinkle breadcrumbs evenly over the top.
07 - Bake uncovered for 25–30 minutes, or until the top is golden brown, the cheese is bubbly, and the filling is hot throughout.
08 - Let the casserole rest for 5 minutes before serving to allow the filling to set. Serve warm.
# Expert Tips:
01 -
- Everything cooks in one pan while the oven does the hard work
- My picky eaters actually ask for seconds when this hits the table
02 -
- I learned the hard way that overcooked zucchini turns to mush, so keep an eye on it
- The rest period is not optional, it makes all the difference between a mess and neat servings
03 -
- Pat your zucchini dry with paper towels before cooking to prevent excess water
- Use freshly grated Parmesan instead of the pre grated stuff for way better flavor