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.
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.
- 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.