Chicken Zucchini Bake

Chicken Zucchini Bake is the kind of recipe that earns a permanent spot on your weeknight dinner list the very first time you make it. It is honest, no-fuss food rooted in the kind of practical home cooking I grew up watching at my grandmother’s farmhouse table.

On Sunday afternoons, her kitchen always smelled like garlic and bubbling cheese. She had a gift for turning leftover roast chicken and garden zucchini into something that felt genuinely special, without making it complicated. This recipe carries that same spirit. You get tender zucchini ribbons, juicy shredded chicken, and three melted cheeses baked together into a golden, satisfying bake that also happens to be gluten-free and high in protein. Everything comes together in a single dish, and the oven does most of the work. Your kitchen is going to smell wonderful.

Why This Chicken Zucchini Bake Belongs in Your Recipe Box

Betty has always believed the best weeknight meals are the ones that work every single time, no matter how tired you are. This cheesy bake checks every box. It combines lean protein and fresh vegetables under a golden Parmesan crust and cleans up in minutes.

• One dish, minimal cleanup: Everything goes into a single 9×13 baking dish, so there are fewer pots and less scrubbing at the end of a long day.
• Table-ready in 45 minutes: From preheating to plating in under an hour, which makes this a genuinely realistic choice on busy weeknights.
• 30 grams of protein per serving: Shredded chicken combined with three cheeses makes this a high-protein meal that actually keeps you full.
• Naturally gluten-free: No breadcrumbs, no flour, no special swaps required. The Parmesan crust does all the work.
• Endlessly versatile: Swap in bell peppers, spinach, or mushrooms depending on what you have on hand.
• Crowd-pleasing flavors: Italian seasoning, garlic, mozzarella, and Parmesan create a combination that consistently wins over even the pickiest eaters.

I have served this at casual Tuesday dinners and impromptu dinner parties alike. The dish disappears fast every time. If you enjoy chicken and zucchini together, you will also love this Chicken Zucchini Stir Fry for a quick stovetop version.

What Goes Into This Recipe

Cooked shredded chicken (2 cups): The heart of this bake. Rotisserie chicken is my first choice because it is already seasoned, moist, and shreds in under two minutes. Any leftover baked or poached chicken works equally well.

Zucchini (3 medium): Slice into quarter-inch rounds so they cook evenly and stay tender without turning mushy. Medium zucchini have fewer seeds and hold their shape better after baking than large ones.

Cherry tomatoes (1 cup, halved): These burst during baking and release a bright, slightly sweet juice that balances the richness of the three cheeses. Do not skip them.

Shredded mozzarella (1 cup): Low-moisture, whole-milk mozzarella gives you those gorgeous stretchy pulls and the golden bubbly top that makes this dish so satisfying.

Grated Parmesan (1/2 cup): Sprinkled on top, Parmesan crisps beautifully in the oven and adds a nutty, savory depth. Freshly grated melts far better than pre-shredded.

Cream cheese (1/2 cup, softened): This is the trick that creates a luscious, creamy sauce without any extra steps. It binds the filling, adds body, and keeps everything moist. Let it come to room temperature before you begin mixing.

Garlic powder (1 tsp) and Italian seasoning (1 tsp): A simple but powerful flavor pairing. The garlic brings warmth and the herb blend ties everything together.

Olive oil (1 tbsp): A light coating on the baking dish prevents sticking and adds a subtle richness to the bottom layer.

For another satisfying chicken bake with bold flavors, take a look at this Marry Me Chicken.

How to Make Chicken Zucchini Bake

1. Preheat the oven. Set your oven to 375 degrees F (190 degrees C). Give it a full 10 to 15 minutes to come to temperature so the zucchini cooks evenly and the cheese browns properly.
2. Prep the baking dish. Drizzle 1 tablespoon of olive oil into your 9×13 inch baking dish and spread it evenly across the bottom. This prevents sticking and helps develop a light golden edge on the bottom layer.
3. Remove excess moisture from zucchini. Toss the sliced zucchini with a generous pinch of salt and let it sit for 10 minutes. Blot away the released moisture with paper towels. This one step prevents the bake from becoming watery.
4. Combine the filling. In a large mixing bowl, add the shredded chicken, prepared zucchini, halved cherry tomatoes, shredded mozzarella, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated.
5. Fill the dish. Transfer the mixture into your prepared baking dish and press it into a firm, even layer. Pressing it down gently helps it bake as one cohesive, sliceable layer.
6. Add the Parmesan topping. Sprinkle the grated Parmesan evenly over the top. This creates the golden, slightly crisp crust that makes this chicken zucchini bake so recognizable.
7. Bake. Slide the dish into the preheated oven and bake uncovered for 25 to 30 minutes, until the zucchini is fork-tender and the cheese is golden and bubbling around the edges.
8. Rest and garnish. Remove from the oven and let it rest for 5 minutes before serving. This helps the layers set so it serves cleanly. Scatter fresh basil leaves over the top if you like.

Storage and Reheating Tips

Store leftovers in a tightly sealed airtight container in the refrigerator. This chicken zucchini bake keeps well for 3 to 4 days. The flavors actually deepen overnight as the herbs and garlic continue to meld, so Tuesday’s dinner is often even better on Wednesday.

Freezing is possible, though be aware that zucchini releases extra moisture after thawing, which softens the texture somewhat. If you plan to freeze it, portion into individual servings, wrap each tightly in plastic wrap, and seal in a freezer bag. It keeps for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best texture when reheating, use the oven at 350 degrees F for 10 to 15 minutes. This brings the cheese back to life and keeps the edges from turning rubbery. A microwave works when you are short on time: heat on medium power for 2 to 3 minutes with a loosely draped damp paper towel over the top to retain moisture.

What to Serve with Chicken Zucchini Bake

This bake is hearty enough to stand alone, but a well-chosen side rounds out the meal. Here are the pairings that work best:

• Perfect Parmesan Garlic Bread: Perfect for scooping up every last bit of the creamy, cheesy filling. Nobody at the table lets a drop go to waste.
• Crisp green salad with balsamic vinaigrette: The acidity cuts through the richness of the melted cheese and refreshes the palate between bites.
• Roasted Autumn Vegetables with Balsamic Glaze: A simple sheet-pan side that roasts at the same temperature, so you can cook both at once.
• Cauliflower rice: For a lower-carb option that keeps the meal light and still satisfying, cauliflower rice is a natural companion for these Italian-seasoned flavors.
• Light Pinot Grigio or sparkling water with lemon: The crisp, dry notes of a chilled Pinot Grigio complement the savory, garlicky profile without overpowering it.
• Spinach Stuffed Chicken Breast: If you want to add a second chicken dish to the table for a larger gathering, this protein-packed stuffed chicken pairs beautifully.

Tips for the Best Results

• Salt the zucchini first: Always toss sliced zucchini with salt and let it sit 10 minutes before assembling. Blot the moisture. This is the single most important step for a non-watery bake.
• Use softened cream cheese: Cold cream cheese will not blend smoothly. Let it sit at room temperature for 30 minutes before mixing.
• Do not skip the resting time: Five minutes out of the oven lets the cheesy layers firm up so the bake slices cleanly instead of falling apart on the plate.
• Add red pepper flakes for heat: A quarter teaspoon stirred into the filling adds a gentle kick that works very well with the Italian seasoning.
• Make it ahead: Assemble the dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove it from the fridge 20 minutes before baking and add 5 extra minutes to the cook time.

If you enjoy this style of easy, cheesy chicken bake, this Rotisserie Chicken Zucchini Casserole is another reader favorite that uses similar ingredients and comes together just as quickly.

Easy Variations

Add more vegetables: Bell peppers, spinach, mushrooms, or yellow squash all work well here. Pat any water-heavy vegetables dry before adding them to the bowl.

Swap the protein: Shredded turkey or canned tuna can replace the chicken with no other changes needed.

Change the cheese: Gruyere or provolone melted into the filling in place of mozzarella creates a slightly nuttier flavor profile.

Dairy-free option: Use dairy-free cream cheese, shredded dairy-free mozzarella, and nutritional yeast in place of Parmesan. The texture changes slightly but the dish remains satisfying.

For another easy, Mediterranean-inspired chicken dinner with bold flavors, check out this Greek Chicken with Lemon and Feta.

FAQs

Chicken Zucchini Bake

A cheesy, gluten-free Chicken Zucchini Bake with 30g of protein per serving. Made in one dish with rotisserie chicken, fresh zucchini, cherry tomatoes, and three cheeses. Ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cup cooked chicken shredded; rotisserie chicken recommended
• 3 medium zucchini sliced into 1/4-inch rounds, salted and blotted dry
• 1 cup cherry tomatoes halved
• 1 cup shredded mozzarella cheese whole-milk low-moisture preferred
• 0.5 cup grated Parmesan cheese freshly grated for best results
• 0.5 cup cream cheese softened to room temperature
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt plus extra for salting zucchini
• 0.5 tsp black pepper or to taste
• 1 tbsp olive oil extra-virgin preferred
• 2 tbsp fresh basil leaves for garnish, optional

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Chef’s knife and cutting board

Method

 

1. Preheat your oven to 375 degrees F (190 degrees C). Allow 10 to 15 minutes for the oven to reach full temperature.
2. Drizzle 1 tablespoon of olive oil into a 9×13 inch baking dish and spread it evenly across the bottom.
3. Toss the sliced zucchini with a generous pinch of salt and let sit for 10 minutes. Blot away all released moisture with paper towels.
4. In a large mixing bowl, combine the shredded chicken, prepared zucchini, cherry tomatoes, shredded mozzarella, softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until evenly coated.
5. Transfer the mixture into the prepared baking dish and press into a firm, even layer.
6. Sprinkle the grated Parmesan evenly over the top of the mixture.
7. Bake uncovered for 25 to 30 minutes, until the zucchini is fork-tender and the cheese is golden and bubbling.
8. Remove from the oven and rest for 5 minutes. Garnish with fresh basil leaves before serving.

Notes

Salt and blot zucchini before assembling to prevent a watery bake. Use rotisserie chicken for quickest prep. Can be assembled up to 24 hours ahead and refrigerated unbaked. Add crushed red pepper flakes for extra heat.