When the cooler evenings start to creep in and all I want is something hearty and comforting without feeling too heavy, this Chicken Zucchini Bake always hits the spot. It’s the kind of recipe that checks all the boxes—easy, creamy, low-carb, and a great way to sneak in extra veggies. Whether you’re trying to use up a bumper crop of zucchini or just craving a cheesy, oven-baked dinner, this dish is a winner every single time.

I originally threw this together on a whim when I had a couple of lonely zucchinis in the fridge and some leftover chicken to use up. A little mixing, a little baking, and suddenly my kitchen smelled like something that came straight out of a cozy family-style restaurant. Since then, it’s become a regular in our weekly dinner rotation—and I’m pretty sure it’ll find a place in yours too!

Let’s dive into how to make this incredibly simple, flavor-packed bake that your whole family is going to love.

Why You’ll Love This Chicken Zucchini Bake

• It’s fast and easy. With just 15 minutes of prep, it’s perfect for busy weeknights.

• Low-carb and high-protein. Great for anyone looking for a lighter dinner option.

• Creamy and cheesy. Need I say more?

• Customizable. Use what you have—swap the chicken, change up the cheese, or sneak in more veggies.

Ingredients You’ll Need

Here’s everything you need to bring this bake to life:

• 2 medium zucchinis, sliced into half-moons

• 2 boneless, skinless chicken breasts, diced

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon Italian seasoning

• Salt and pepper, to taste

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ cup sour cream or plain Greek yogurt

• 1 egg

• ½ cup chopped onion

• ½ teaspoon paprika

• Fresh parsley, for garnish

STEP 1: PREHEAT AND PREP THE CHICKEN

Start by preheating your oven to 375°F (190°C). Lightly grease a medium-sized baking dish—I usually use an 8×8 or 9×9-inch dish for this recipe.

While your oven is heating, grab a large skillet and warm up your olive oil over medium heat. Add the diced chicken, then sprinkle in the garlic powder, onion powder, salt, pepper, and paprika. Cook the chicken for about 6 to 8 minutes, stirring occasionally, until the pieces are no longer pink in the middle. Once the chicken is cooked through, take it off the heat and set it aside.

Tip: If you’re short on time, rotisserie chicken works like a charm here. Just skip the cooking step and toss it in with the other ingredients in the next step.

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STEP 2: MIX IT ALL TOGETHER

In a large mixing bowl, add your sliced zucchini, cooked chicken, chopped onion, sour cream (or Greek yogurt), egg, and half of the mozzarella and Parmesan cheeses. Sprinkle in your Italian seasoning and give everything a good mix until all the ingredients are well coated.

I love how the creamy base wraps around the zucchini and chicken—it’s almost like a crustless casserole. Don’t worry if it looks a little messy at this point. It all bakes together into bubbly perfection.

STEP 3: ASSEMBLE IN THE BAKING DISH

Pour your mixture into the greased baking dish and spread it out evenly. Now it’s time to sprinkle on the remaining mozzarella and Parmesan cheeses over the top.

The cheese will melt down into the casserole and give you that irresistible golden crust once baked. If you’re a cheese lover like me, you can even add a little extra on top. No judgment here.

Now that your creamy, veggie-packed mixture is all assembled and topped with cheesy goodness, it’s time to bake everything to perfection. This step is where the magic really happens—when those flavors come together, and that bubbly, golden top starts to form.

I love the way this dish fills the kitchen with the coziest, most comforting aroma. It’s one of those “everyone comes peeking into the kitchen asking what smells so good” kinds of recipes. And honestly, with how simple it is to throw together, it’s hard to believe just how rich and satisfying it tastes.

Let’s get into the final steps for baking and finishing off your Chicken Zucchini Bake.

STEP 4: BAKE UNTIL GOLDEN AND BUBBLY

Once your oven is preheated to 375°F, slide your baking dish onto the middle rack and bake uncovered for 25 to 30 minutes.

You’ll know it’s ready when the cheese on top is melted, lightly golden, and bubbling around the edges. The zucchini should be fork-tender but not mushy—it still needs a little bite to keep the texture interesting.

Optional Tip: If you like a crispier top (like we do in our house), switch the oven to broil for the last 2 to 3 minutes. Just keep a close eye on it—cheese can go from golden to burned pretty quickly under the broiler.

STEP 5: LET IT REST AND GARNISH

Once your bake is done, remove it from the oven and let it rest for about 5 minutes. This helps everything set up a bit and makes it easier to serve. Plus, it gives the flavors a moment to meld and deepen.

Right before serving, sprinkle some fresh chopped parsley on top. It adds a nice pop of color and a bit of freshness that balances out the creamy, cheesy flavors.

Serving Suggestions

This dish is hearty enough to stand on its own, especially if you’re keeping things low-carb. But if you’re feeding a crowd or just want to round out the meal a bit more, here are a few side ideas:

• A crisp green salad with a light vinaigrette

• Roasted veggies like broccoli or Brussels sprouts

• Cauliflower rice for a low-carb pairing

• Warm crusty bread (for the carb lovers at the table!)

Tips & Tricks for Success

• Use fresh zucchini. Try to avoid overly large zucchini with thick skin or lots of seeds—they tend to be more watery and can make the casserole a bit soggy. Medium-sized, firm zucchini work best.

• Drain any excess moisture. If your zucchini is especially juicy, you can lightly salt it and let it sit in a colander for 10–15 minutes, then pat dry with paper towels before mixing it into the bake.

• Don’t skip the egg. It helps bind everything together and gives the casserole that satisfying, cohesive texture.

• Customize the protein. Ground turkey, cooked ground chicken, or even leftover rotisserie chicken all work perfectly in this recipe.

• Make it ahead. You can assemble the entire dish ahead of time, cover it with foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

Ingredient Swaps & Add-Ins

One of the things I love most about this bake is how versatile it is. You can mix it up based on what you have in your fridge or pantry. Here are a few ideas:

• Swap the sour cream for plain Greek yogurt if you want a little extra protein and a slight tang.

• Try different cheeses like Monterey Jack, Colby, or even a sprinkle of feta on top for extra flavor.

• Add extra veggies like chopped spinach, mushrooms, or bell peppers for more color and nutrition.

• Make it spicy by adding a pinch of red pepper flakes or some chopped jalapeños to the mix.