Chicken Zucchini Bake

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.

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Prep Time 15

Cook Time 30

Total Time 45

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

9x13 inch baking dish
Large mixing bowl
Chef's knife and cutting board

Method

Preheat your oven to 375 degrees F (190 degrees C). Allow 10 to 15 minutes for the oven to reach full temperature.
Drizzle 1 tablespoon of olive oil into a 9x13 inch baking dish and spread it evenly across the bottom.
Toss the sliced zucchini with a generous pinch of salt and let sit for 10 minutes. Blot away all released moisture with paper towels.
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.
Transfer the mixture into the prepared baking dish and press into a firm, even layer.
Sprinkle the grated Parmesan evenly over the top of the mixture.
Bake uncovered for 25 to 30 minutes, until the zucchini is fork-tender and the cheese is golden and bubbling.
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.