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Chicken Zucchini Bake

Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the zucchini is tender Recipe
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★★★★★

4.8 from 29 reviews

This Chicken Zucchini Bake is a delicious and comforting casserole combining tender chicken breasts, fresh zucchini, and a rich, creamy cheese sauce. Perfect for a wholesome weeknight dinner, it features layers of sautéed chicken and zucchini topped with melted mozzarella, cheddar, and Parmesan cheeses, infused with garlic and herbs for a savory experience. The dish is easy to prepare and bakes to bubbly perfection, offering a healthy low-carb meal packed with protein and vegetables.

Ingredients

Scale

For the Bake:

  • 2 large chicken breasts (about 1 lb), boneless and skinless
  • 3 medium zucchinis, sliced into ¼-inch rounds
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Seasoning:

  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh parsley (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent sticking.
  2. Prepare the Chicken: Slice the boneless, skinless chicken breasts into 1-inch thick strips or bite-sized chunks. Season the chicken evenly with salt, pepper, garlic powder, and onion powder to enhance flavor.
  3. Prepare the Zucchini: Wash and slice the zucchinis into thin ¼-inch rounds. Set aside for layering later.
  4. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 5-7 minutes, or until browned on the outside and fully cooked through. Remove the chicken from the skillet and set aside.
  5. Sauté the Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  6. Make the Sauce: In a medium bowl, combine the sour cream or Greek yogurt, grated Parmesan cheese, ½ cup shredded mozzarella cheese, dried oregano, dried basil, and a pinch of salt and pepper. Stir thoroughly until the mixture is smooth and creamy.
  7. Assemble the Bake: Arrange the zucchini slices evenly at the bottom of the prepared baking dish. Spread the cooked chicken pieces evenly over the zucchini. Pour and spread the creamy sauce mixture evenly over the chicken layer.
  8. Add Cheese Topping: Sprinkle the remaining ½ cup of shredded mozzarella cheese and the 1 cup shredded cheddar cheese evenly on top of the assembled layers.
  9. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender when pierced with a fork.
  10. Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes to set. Optionally, garnish with freshly chopped parsley before serving hot.

Notes

  • You can substitute sour cream with Greek yogurt for a healthier option without compromising creaminess.
  • Make sure not to slice zucchini too thick to ensure even cooking and tenderness.
  • To make this dish gluten-free, verify that the cheeses and sour cream/Greek yogurt do not contain any gluten additives.
  • For extra flavor, consider adding a pinch of red pepper flakes to the sauce for mild heat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: chicken zucchini bake, low carb casserole, creamy chicken bake, cheesy zucchini dinner, healthy chicken casserole

Find it online: https://freshrecipehub.com/chicken-zucchini-bake/