Description
Chicken Zucchini Bake is a wholesome, comforting dish that’s perfect for a weeknight dinner or meal prep. It combines tender pieces of chicken, fresh zucchini, and a creamy, cheesy sauce, all baked to bubbly perfection. This low-carb option is hearty and satisfying, packed with protein and vegetables in every bite. It’s a great way to use up seasonal zucchini and makes for excellent leftovers.
Ingredients
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
Instructions
Preheat the oven to 375°F and lightly grease a medium baking dish. In a skillet over medium heat, warm the olive oil and sauté the diced chicken with garlic powder, onion powder, salt, pepper, and paprika. Cook for about 6 to 8 minutes until the chicken is no longer pink. Remove from heat and set aside.
In a large bowl, combine the sliced zucchini, cooked chicken, chopped onion, sour cream, egg, half of the mozzarella cheese, and half of the Parmesan cheese. Add Italian seasoning and mix everything until well coated.
Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining mozzarella and Parmesan cheese.
Bake uncovered for 25 to 30 minutes, or until the top is golden and bubbly and the zucchini is tender. Let it rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
You can substitute the chicken with ground turkey or rotisserie chicken for convenience. If you prefer a crispier top, broil for the last 2 to 3 minutes. This dish pairs well with a side salad or roasted vegetables. For a keto-friendly version, use full-fat sour cream and avoid any breadcrumbs or starchy toppings. Store leftovers in the refrigerator for up to 3 days.