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Chicken Zucchini Bake

Chicken Zucchini Bake
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★★★★★

5.3 from 8 reviews

Chicken Zucchini Bake is a delicious and comforting casserole that combines tender chicken breasts, fresh zucchini slices, and a creamy cheesy sauce made with mozzarella, cheddar, Parmesan, and sour cream or Greek yogurt. This low-carb, protein-packed dish is seasoned with garlic, oregano, basil, and onion powder, baked to bubbly perfection, and perfect for a wholesome weeknight dinner.

Ingredients

Scale

For the Bake:

  • 2 large chicken breasts (about 1 lb), boneless and skinless
  • 3 medium zucchinis, sliced into ¼-inch thick rounds
  • 1 cup shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Seasoning:

  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh parsley (optional, for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent sticking.
  2. Prepare the chicken: Slice the chicken breasts into 1-inch thick strips or bite-sized chunks. Season the chicken pieces evenly with salt, pepper, garlic powder, and onion powder to enhance the flavor.
  3. Prepare the zucchini: Slice the zucchinis into ¼-inch thick rounds and set aside. These will form the base layer of the bake.
  4. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  5. Sauté the garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it.
  6. Make the creamy sauce: In a bowl, combine the sour cream or Greek yogurt, grated Parmesan cheese, ½ cup mozzarella cheese, dried oregano, dried basil, and a pinch of salt and pepper. Stir well until the mixture is smooth and creamy.
  7. Assemble the casserole: In the prepared baking dish, layer the zucchini slices evenly across the bottom. Spread the cooked chicken pieces over the zucchini, then pour and spread the creamy sauce mixture evenly on top.
  8. Add remaining cheese: Sprinkle the remaining ½ cup shredded mozzarella cheese and the shredded cheddar cheese evenly over the top of the casserole for a golden, cheesy crust.
  9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted, bubbly, and golden, and the zucchini is tender.
  10. Garnish and serve: Remove from oven and let cool for a few minutes. Optionally, garnish with fresh chopped parsley before serving for a fresh herbal note.

Notes

  • You can substitute sour cream with Greek yogurt for a healthier, tangy alternative.
  • Add a sprinkle of red pepper flakes before baking for a spicy kick.
  • For a crispier top, sprinkle breadcrumbs or extra Parmesan cheese before baking.
  • This dish can be prepared ahead by assembling it up to 24 hours in advance and refrigerating until baking.
  • Serve with a side salad, roasted vegetables, or cauliflower rice to keep the meal balanced and nutritious.

Nutrition

Keywords: chicken zucchini bake, cheesy chicken casserole, low carb chicken recipe, zucchini casserole, baked chicken dinner, healthy chicken recipe

Find it online: https://bakedbylisa.com/chicken-zucchini-bake/