Hey fellow food lovers! Nyla here from Grill Drip, ready to share something that’s become a total weeknight game-changer in my kitchen. I’m talking about a cheesy, comforting, and flavor-packed chicken and zucchini bake that’s about to become your new go-to. This isn’t your grandma’s casserole – although, let’s be real, grandma’s cooking is amazing! This chicken and zucchini bake turns ordinary meals into something seriously special, and I’m bursting to let you in on the delicious magic!
This recipe came about because I needed a dinner solution that would be healthy, satisfying, and, most importantly, quick. No one wants to spend hours in the kitchen during the week, right? The first time I made it, I was shocked at how something so simple could taste so incredible. My family went absolutely crazy for it! I knew I had to share this chicken and zucchini bake with all of you. So, grab your apron, and let’s get started on this flavor adventure together!
INGREDIENTS You Need
This chicken and zucchini bake ingredient list is all about bold flavors that actually work together! You can grab everything you need during your normal shopping trip – no fancy grocery stores required. Get ready for a taste explosion with this simple yet flavorful list.
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchinis, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
This chicken and zucchini bake gets its amazing taste from the combination of fresh zucchini, flavorful herbs, and those juicy crushed tomatoes. Don’t skimp on the garlic – it adds so much depth!
Here’s my secret: I love adding a pinch of red pepper flakes to my chicken and zucchini bake for that extra kick. If you like a little heat, definitely try it!
Ingredient Swaps: No worries if you don’t have mozzarella. I use provolone all the time in my chicken and zucchini bake. It melts beautifully and has a great flavor. For a touch of creaminess, try adding a dollop of ricotta on top before baking!
For busy weeknights, prep your veggies ahead of time. Slice the zucchini and chop the onion on Sunday, then store them in the fridge. This cuts down on cooking time during the week. Speaking of weeknight dinners, if you are looking for another simple recipe check out these Jalapeno Popper Chicken Wraps – these are another family favorite!
Store any leftover zucchini in the fridge, wrapped in a paper towel. This helps absorb excess moisture and keeps it fresh longer. Fresh ingredients are key to making this chicken and zucchini bake shine!
Let’s Make Some!
This is my favorite part of making chicken and zucchini bake – watch the delicious magic happen! I’ve streamlined these steps to make it super easy for you. Don’t be intimidated – even kitchen newbies can rock this recipe! Follow along, and let’s get cooking.
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it. This prevents sticking and makes cleanup a breeze. This chicken and zucchini bake is almost effortless!
- In a large skillet, brown the chicken pieces over medium-high heat. You don’t need to cook them all the way through at this point – just get a nice sear on the outside. This adds a ton of flavor to the chicken and zucchini bake. I find that in my kitchen, this usually takes about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 3-5 minutes. Your kitchen should smell absolutely incredible right now! This step really builds the flavor base for the chicken and zucchini bake.
- Stir in the sliced zucchini, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully. This is where the magic starts happening!
- Pour the chicken and zucchini mixture into the prepared baking dish. Spread it out evenly. Don’t worry if your chicken and zucchini bake looks a little saucy – it will all come together in the oven!
- Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole. This cheesy topping is what makes this chicken and zucchini bake so irresistible. Don’t be shy with the cheese!
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The cheese should be golden brown and the sauce should be bubbling around the edges. You’ll know your chicken and zucchini bake is ready when a toothpick inserted into the center comes out clean.
- Let the chicken and zucchini bake rest for a few minutes before serving. This allows the flavors to settle and makes it easier to slice. The aromas filling your kitchen will be heavenly!
While your chicken and zucchini bake is doing its thing in the oven, get ready for some seriously amazing aromas! It’s the perfect time to set the table and maybe even pour yourself a glass of wine. I sometimes add a bit of hot sauce on top of mine for a kick!
Cooking Discovery: The first time I made this, I accidentally added a splash of balsamic vinegar. It turned out amazing! So, feel free to experiment and add your own personal touch.
How to Serve Up This!
People literally do happy dances when this chicken and zucchini bake hits the table with a fresh garden salad! I love serving it hot, straight from the oven, so the cheese is gooey and delicious. The flavor pairings are endless, but here are a few of my favorites.
- A Simple Salad: A fresh green salad with a light vinaigrette is the perfect complement to the richness of the chicken and zucchini bake.
- Garlic Bread: Crispy garlic bread is a must for soaking up all that delicious sauce.
- Roasted Vegetables: Roasted asparagus or broccoli adds a healthy and flavorful side dish.
This chicken and zucchini bake is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, and any other occasion where you want to impress your friends and family. They will be raving about this easy meal.
Presentation Ideas: I like to garnish my chicken and zucchini bake with a sprinkle of fresh parsley or basil before serving. It adds a pop of color and freshness. A dollop of ricotta cheese on top is another great option!
Leftover Transformations: If you have any leftovers (which is rare in my house!), you can use them to make amazing chicken and zucchini bake stuffed peppers or quesadillas. Just chop up the leftovers and mix them with some rice and cheese, then stuff them into bell peppers or tortillas. You can also toss it with your favorite pasta!
Fusion Variation: I’ve experimented with adding a little bit of pesto to the chicken and zucchini bake. It adds a wonderful Italian twist. I also love adding a sprinkle of feta cheese for a salty, tangy flavor.
When I serve this chicken and zucchini bake, the reactions are always the same: pure joy! My friends and family can’t get enough of it. It’s a comforting, satisfying, and flavorful meal that everyone loves.
FAQs:
I’ve gathered some common questions about this chicken and zucchini bake recipe!
Q: Will kitchen newbies succeed with this chicken and zucchini bake?
Absolutely! This recipe is super easy to follow, even if you’re new to cooking. The steps are simple and straightforward, and there’s plenty of room for error. The beauty of this chicken and zucchini bake is that it’s almost impossible to mess up!
Q: What if I mess up my chicken and zucchini bake? (Spoiler: it’ll still taste incredible!)
Don’t sweat it! Even if you accidentally add too much salt or overcook the chicken, the flavors will still be amazing. The combination of tomatoes, zucchini, and cheese is incredibly forgiving. I promise your chicken and zucchini bake will still be delicious.
Q: How can I prep this chicken and zucchini bake for busy weeknights?
Great question! You can definitely prep this ahead of time. Slice the zucchini, chop the onion, and brown the chicken on the weekend. Then, store everything in the fridge until you’re ready to assemble the chicken and zucchini bake. This will save you so much time during the week!
Q: Can I use frozen zucchini in this recipe?
While fresh zucchini is best, you can use frozen zucchini in a pinch. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the chicken and zucchini bake. Otherwise, it might be too watery.
Q: How long does this chicken and zucchini bake last in the fridge?
Leftovers will keep in the fridge for up to 3 days. Store them in an airtight container. Reheat them in the microwave or oven until heated through. However, this chicken and zucchini bake doesn’t last long in my house!
Q: Can I freeze this chicken and zucchini bake?
Yes, you can freeze it! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the fridge before reheating. I’ve tried freezing this chicken and zucchini bake and it works perfectly.
Q: What can I serve with this chicken and zucchini bake?
As I mentioned earlier, a simple salad, garlic bread, or roasted vegetables are all great options. You can also serve it with rice or quinoa. This chicken and zucchini bake is so versatile! And if you like chicken and rice, then check out this Cheesy Zucchini Chicken and Rice Bake. – Half Baked Harvest!
CONCLUSION:
This chicken and zucchini bake brings me so much joy because it’s a delicious, comforting, and easy meal that my whole family loves. It’s the perfect weeknight dinner solution that doesn’t sacrifice on taste. I hope you love this recipe!
My chicken and zucchini bake Flavor Secrets:
- Don’t be afraid to experiment with different cheeses. Provolone, feta, and even pepper jack all work great in this recipe.
- Add a splash of balsamic vinegar or hot sauce for an extra kick of flavor.
- Use fresh herbs whenever possible. They make a huge difference in the taste of the chicken and zucchini bake.
Delicious Variations I’ve Tested:
- Spicy Chicken and Zucchini Bake: Add a pinch of red pepper flakes and a drizzle of sriracha for a fiery kick. This is perfect for game nights!
- Mediterranean Chicken and Zucchini Bake: Add some olives, feta cheese, and a sprinkle of oregano for a Mediterranean twist. Serve it with a side of pita bread.
- Cheesy Chicken and Zucchini Bake: Add extra mozzarella and Parmesan cheese for an even cheesier casserole. This is a crowd-pleaser for potlucks! If you are in the mood for a cheesy, one pan recipe then check out this Tuscan Chicken Zucchini Casserole.
Trust your taste buds and get creative! Cooking should be fun and enjoyable. Don’t be afraid to experiment and add your own personal touch to this chicken and zucchini bake. I’m so excited for you to try this recipe! I promise it will become a new favorite in your kitchen. This zucchini chicken bake recipe might be your go to!
Get ready for a flavor explosion with this simple yet satisfying chicken and zucchini bake. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe is sure to impress. I hope this healthy chicken zucchini bake finds its way into your kitchen rotation!
Happy cooking, fellow food lovers! Let me know how your chicken and zucchini bake turns out. I can’t wait to hear about your flavor adventures! I hope you will enjoy this Chicken Zucchini Bake (Low Carb) – Hungry Happens!
\n \n Print
chicken and zucchini bake
This Chicken and Zucchini Bake is a delicious and healthy weeknight meal. Tender chicken and zucchini are baked to perfection in a creamy, flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchini, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in zucchini, heavy cream, Parmesan cheese, oregano, salt, and pepper.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes, or until the chicken is cooked through and the zucchini is tender.
- Let cool slightly before serving.
Notes
Serve over rice or quinoa for a complete meal. You can also add other vegetables like bell peppers or mushrooms.