This post shows you how to make zucchini chicken casserole.
Looking for a comforting and tasty dinner? This Zucchini Chicken Casserole is your new go-to recipe!
Juicy chicken, tender zucchini, and a creamy garlic-Parmesan sauce come together in a one-pan, oven-baked dish that’s packed with flavor. This protein-rich meal is easy to make, customizable, and perfect for meal prep. Whether you’re cooking for a family dinner or looking for a new meal option, this cheesy, comforting casserole is sure to impress! 🍗🧀🥒
Some links on this page are affiliate links which means that, if you choose to make a purchase,
we may earn a small commission at no extra cost to you. We really appreciate your support!
What can you cook with zucchini?
Zucchini is a super versatile vegetable and there are so many delicious options to whip up in no time at all. Whether you are looking for a pasta dish or an alternative to using pasta, or you are looking for a tasty side dish using this vibrant veggie. Here are some of our favorites:
- Zucchini Fritters – an amazing zucchini side dish
- Zucchini Noodles with Garlic Shrimp – zoodles, what could be better?
- Stuffed Zucchini Boats – a super easy zucchini dinner recipe!
- Zucchini Lasagna – using zucchini instead of pasta – perfect as a gluten free recipe.
- Creamy Zucchini Pasta – indulgent but super quick to make!
- Zucchini Parmesan – tomato-ey flavorsome goodness.
- Grilled Zucchini and Chicken Wrap – a new ingredient for your wrap?
- Zucchini and Black Bean Tacos – fun twist on a Mexican classic!
- Zucchini Stir-Fry with Tofu – try a new dish!
- Zucchini and Mushroom Risotto
- Zucchini Crust Pizza – a different take on pizza
- Lemon Garlic Zucchini & Salmon Foil Packs – mess-free!
Follow these recipes, and you’ll have a delicious zucchini dinners in no time! 😊
Aesther Cooking Pairs this recipe with
Ingredients
For the Casserole:
2 lbs boneless, skinless chicken breasts, cubed
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
1 tbsp olive oil
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
For the Creamy Garlic Sauce:
2 tbsp unsalted butter
1 cup heavy cream (or half-and-half for a lighter option)
½ cup low-sodium chicken broth
½ tsp garlic powder
Optional Add-Ins:
1 cup spinach or kale
½ cup cooked quinoa or rice for a heartier dish
½ cup mushrooms, sliced
Step-by-Step Instructions
Prep & Cook the Chicken
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with salt, black pepper, and Italian seasoning, and cook for 4-5 minutes until lightly browned (it doesn’t need to be fully cooked yet). Remove from heat.
Make the Sauce
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in chicken broth, heavy cream, and garlic powder. Simmer for 2-3 minutes, stirring occasionally.
Assemble the Casserole
In the prepared casserole dish, layer the zucchini slices, cherry tomatoes, and cooked chicken. Pour the creamy garlic sauce evenly over the top.
Sprinkle with mozzarella and Parmesan cheese.
Bake & Serve
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley or basil and enjoy!
Tips and Tricks
✔ Cut the zucchini evenly – This helps it cook uniformly and prevents some pieces from becoming too mushy.
✔ Don’t overcook the chicken – It will finish cooking in the oven, so browning it slightly is enough.
✔ Use freshly grated Parmesan – It melts better and adds more flavor than pre-packaged cheese.
✔ Make it dairy-free – Use coconut cream instead of heavy cream and a dairy-free cheese alternative.
✔ Want more crunch? – Sprinkle panko breadcrumbs on top before baking for a crispy crust.
🌿 Make It Your Own – Try:
- Protein Variations 🐠🍗
- Ground Chicken or Turkey Casserole – Swap the cubed chicken for ground chicken or turkey for an easier, quicker version.
- Rotisserie Chicken Shortcut – Use shredded rotisserie chicken to save time—just mix it straight into the casserole!
- Shrimp & Zucchini Bake – Swap chicken for shrimp, but reduce the baking time to 15 minutes to prevent overcooking.
- Cheesy Twists 🧀
- Cheddar & Bacon Casserole – Add sharp cheddar cheese and crumbled bacon for an extra savory touch.
- Goat Cheese & Sun-Dried Tomato – Swap mozzarella for crumbled goat cheese and add sun-dried tomatoes for a Mediterranean feel.
- Spicy Pepper Jack Kick – Use pepper jack cheese for a little heat and bold flavor.
How to Serve
✔ A fresh side salad – Try an arugula salad with balsamic vinaigrette for a contrast.
✔ A side of grains – Serve over quinoa, brown rice, or cauliflower rice for extra texture.
✔ Garlic bread or roasted potatoes – A great option if you want a heartier meal.
Zucchini Chicken Casserole
Ingredients
For the Casserole:
- 2 lbs boneless skinless chicken breasts, cubed
- 2 medium zucchinis sliced into half-moons
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional, for heat
- 1 tbsp olive oil
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the Creamy Garlic Sauce:
- 2 tbsp unsalted butter
- 1 cup heavy cream or half-and-half for a lighter option
- ½ cup low-sodium chicken broth
- ½ tsp garlic powder
Optional Add-Ins:
- 1 cup spinach or kale
- ½ cup cooked quinoa or rice for a heartier dish
- ½ cup mushrooms sliced
Instructions
- Prep & Cook the Chicken
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with salt, black pepper, and Italian seasoning, and cook for 4-5 minutes until lightly browned (it doesn’t need to be fully cooked yet). Remove from heat.
- Make the Sauce
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in chicken broth, heavy cream, and garlic powder. Simmer for 2-3 minutes, stirring occasionally.
- Assemble the Casserole
- In the prepared casserole dish, layer the zucchini slices, cherry tomatoes, and cooked chicken. Pour the creamy garlic sauce evenly over the top.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake & Serve
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley or basil and enjoy!
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to 24 hours in advance and store it in the fridge. When ready to bake, let it sit at room temperature for 15 minutes before placing it in the oven.
Q: Can I freeze leftovers?
A: Absolutely! Allow the casserole to cool completely, then transfer portions to airtight containers. Freeze for up to 2 months. Reheat in the oven at 350°F for 15-20 minutes or until warmed through.
Nutritional Information (Approximate)
- Protein: 36g
- Carbs: 6g
- Fats: 20g
A super comforting zucchini dinner recipe – perfect for a crowd!
YOU MAY ALSO LIKE:
Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make zucchini chicken casserole.
