Chicken Zucchini Bake Recipe
There’s something magical about pulling a golden, bubbly Chicken Zucchini Bake from the oven. The tender chicken, creamy cheese, and lightly caramelized zucchini come together in a dish that feels like comfort food but is packed with hidden veggies. After testing this recipe several times, I can confidently say it’s a weeknight winner. This Chicken Zucchini Bake delivers rich flavor with minimal effort, making it a reliable go-to for busy evenings.
PrintChicken Zucchini Bake
Ingredients
Scale
- 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 across the bottom.
- Transfer the chicken and zucchini mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the grated Parmesan cheese on top of the mixture.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before garnishing with fresh basil, if desired.
