Easy Cheesy Chicken Zucchini Bake: Simple Weeknight Recipe

Introduction

Remember those summer evenings when the garden was overflowing with zucchini, and you just knew dinner had to involve it? Or maybe you’re just looking for a cozy, comforting meal that’s also surprisingly light and packed with veggies? Well, my friend, you’ve come to the right place! This Chicken Zucchini Bake is one of those magical recipes that feels like a warm hug on a plate, yet it comes together with almost zero fuss. Seriously, if you can shred chicken and slice a zucchini, you’re golden. It’s the perfect solution for busy weeknights when you crave something hearty and delicious without spending hours in the kitchen. Trust me, this is about to become a regular in your rotation!

Why You’ll Love This Recipe

• Fast: Ready in under 45 minutes, including bake time! Perfect for busy evenings.
• Easy: Simple steps, minimal prep, and mostly hands-off baking.
• Giftable: Bring a pan of this comfort to a friend who needs a lift or a potluck!
• Crowd-pleasing: Even picky eaters tend to love the cheesy, savory goodness. It’s comfort food with a healthy twist.

Ingredients

Gather ’round, let’s chat about the goodies you’ll need:

• 2 cups cooked chicken, shredded: Leftover rotisserie chicken is your best friend here! Or you can quickly cook up some chicken breasts.
• 3 medium zucchinis, sliced into rounds: Summer squash works too! Try to keep the slices about 1/4 inch thick.
• 1 cup cherry tomatoes, halved: These little bursts of sweetness are a delightful addition. Grape tomatoes work just as well.
• 1 cup mozzarella cheese, shredded: Melty, gooey goodness!
• 1/2 cup Parmesan cheese, grated: Adds that essential salty, nutty depth.
• 1/2 cup cream cheese, softened: This is the secret weapon for a creamy, dreamy sauce binder without needing a traditional béchamel.
• 1 teaspoon garlic powder: Easy, reliable garlic flavor.
• 1 teaspoon Italian seasoning: A lovely blend of herbs like oregano, basil, and thyme.
• Salt and pepper to taste: Don’t forget to season generously!
• 1 tablespoon olive oil: Just a touch to help those veggies soften and brown slightly.
• Optional: Fresh basil for garnish: A sprinkle of fresh herbs at the end brightens everything up!

How to Make It

Okay, apron on (optional, of course!), let’s get this bake in the oven. It’s super simple, I promise!

1. First, preheat your oven to 375°F (190°C). Grab a medium-sized baking dish, maybe an 8×8 or a 9×13 if you have particularly large zucchinis or want a thinner layer. Lightly grease it.
2. In a large bowl, combine the sliced zucchini rounds, halved cherry tomatoes, olive oil, garlic powder, Italian seasoning, salt, and pepper. Give everything a good gentle toss to coat the veggies evenly. You want them glistening and fragrant!
3. Now, add the shredded cooked chicken to the bowl with the vegetables.
4. Drop in the softened cream cheese in small dollops over the mixture. Don’t worry about mixing it in perfectly yet.
5. Add about half of the shredded mozzarella and half of the grated Parmesan cheese to the bowl.
6. Using a spatula or spoon, gently mix everything together. The cream cheese will start to break down and coat things, creating that lovely creamy base. It doesn’t have to be perfectly uniform, just make sure everything is somewhat combined.
7. Pour the entire mixture into your prepared baking dish. Spread it out into an even layer.
8. Top the bake with the remaining shredded mozzarella and grated Parmesan cheese. Make sure you get cheese into the corners!
9. Pop the dish into your preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the vegetables are tender.
10. Once it’s done, carefully remove it from the oven. Let it rest for 5-10 minutes before serving. This helps it set up nicely.
11. If you have fresh basil, tear some leaves over the top just before serving. It adds a wonderful pop of color and fresh flavor!

Substitutions & Additions

This recipe is wonderfully forgiving and adaptable. Here are some ideas to make it your own:

• Veggies: Swap zucchini for yellow squash. Add chopped bell peppers, spinach (wilt it first!), or mushrooms.
• Protein: Cooked ground turkey, sausage, or even beans could work instead of chicken. Leftover pot roast? Shred it up!
• Cheese: Any good melting cheese works! Try cheddar, provolone, or a blend. Add a sprinkle of feta for a tangy kick.
• Spice: A pinch of red pepper flakes with the seasonings adds a little heat.
• Crunch: Top with some breadcrumbs mixed with melted butter during the last 10 minutes of baking for a crispy finish.
• Herbs: Swap Italian seasoning for Herbes de Provence or add fresh thyme or oregano.

Tips for Success

Here are a few things I’ve learned that help this bake turn out perfectly every time:

• Control Zucchini Water: Zucchini can release a lot of water. Slicing it thinly helps. If you’re worried, you can sprinkle the sliced zucchini with salt, let it sit in a colander for 15-20 minutes, then pat it dry with paper towels before adding it to the mix. I often skip this step for simplicity and find it’s usually fine, but it’s a good trick if you prefer a less watery bake.
• Cooked Chicken is Key: Make sure your chicken is fully cooked and cooled slightly before adding it. This isn’t a recipe where the chicken cooks in the bake.
• Soften Cream Cheese: Letting the cream cheese soften at room temperature for 30-60 minutes makes it much easier to mix into the ingredients smoothly.
• Don’t Overcrowd: Using a baking dish that fits everything comfortably without overflowing helps everything bake evenly and prevents it from getting too soupy.
• Prep Ahead: You can assemble the entire bake (steps 1-8) a few hours ahead of time and keep it covered in the fridge. Add a few extra minutes to the baking time if baking from cold.

How to Store It

Got leftovers? Lucky you! This bake stores beautifully.

• Fridge: Let the bake cool completely, then cover the dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep in the refrigerator for 3-4 days.
• Freezer: You can freeze the baked casserole! Let it cool completely, then wrap the dish tightly in plastic wrap, followed by aluminum foil. It can last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: To reheat, cover the dish loosely with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes for a large portion, or microwave individual servings.

FAQs

Here are answers to a couple of questions you might have:

Can I use raw chicken?

No, the chicken needs to be fully cooked before adding it to the mix. The baking time is only long enough to heat everything through and melt the cheese, not cook raw chicken.

What should I serve with this bake?

This bake is pretty hearty on its own, but it pairs wonderfully with a simple green salad, some crusty bread, or a side of rice or quinoa.

Easy Cheesy Chicken Zucchini Bake: Your New Favorite Weeknight Meal!

A cozy, comforting, and surprisingly light chicken and zucchini bake that comes together with minimal fuss, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Equipment

• Baking dish medium-sized, 8x8 or 9x13
• Large bowl
• Spatula

Ingredients

  

Ingredients

• 2 cups cooked chicken shredded (leftover rotisserie chicken or cooked chicken breasts)
• 3 medium zucchinis sliced into 1/4 inch rounds (summer squash works too)
• 1 cup cherry tomatoes halved (grape tomatoes work too)
• 1 cup mozzarella cheese shredded
• 0.5 cup Parmesan cheese grated
• 0.5 cup cream cheese softened
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• 1 tablespoon olive oil
• fresh basil optional, for garnish

Instructions

 

• Preheat your oven to 375°F (190°C). Grab a medium-sized baking dish and lightly grease it.
• In a large bowl, combine the sliced zucchini rounds, halved cherry tomatoes, olive oil, garlic powder, Italian seasoning, salt, and pepper. Give everything a good gentle toss to coat the veggies evenly.
• Add the shredded cooked chicken to the bowl with the vegetables.
• Drop in the softened cream cheese in small dollops over the mixture.
• Add about half of the shredded mozzarella and half of the grated Parmesan cheese to the bowl.
• Using a spatula or spoon, gently mix everything together. The cream cheese will start to break down and coat things, creating that lovely creamy base. It doesn't have to be perfectly uniform, just make sure everything is somewhat combined.
• Pour the entire mixture into your prepared baking dish. Spread it out into an even layer.
• Top the bake with the remaining shredded mozzarella and grated Parmesan cheese.
• Pop the dish into your preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the vegetables are tender.
• Once it's done, carefully remove it from the oven. Let it rest for 5-10 minutes before serving.
• If you have fresh basil, tear some leaves over the top just before serving.

Notes

Tips for Success:
- Zucchini can release water; slicing thinly helps. Optionally sprinkle salt on slices, let sit in a colander for 15-20 min, then pat dry.
- Chicken must be fully cooked and slightly cooled before adding.
- Soften cream cheese at room temperature for 30-60 minutes for easier mixing.
- Use a baking dish that fits everything comfortably.
- Can assemble up to step 8 a few hours ahead and refrigerate; add a few extra minutes to baking time if cold.

Storage:
- Fridge: Cool completely, cover tightly, store for 3-4 days.
- Freezer: Cool completely, wrap tightly (plastic then foil), store for up to 3 months. Thaw in fridge overnight before reheating.
- Reheating: Cover loosely with foil, bake at 350°F (175°C) for 20-30 mins, or microwave individual servings.

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