Description
This Zucchini Chicken Bake Recipe is a wholesome, flavorful, and easy-to-make dinner option perfect for busy weeknights. Combining juicy chicken, tender zucchini, and creamy melted cheese, it delivers comfort in every bite without being heavy. Whether you’re following a low-carb, keto, or gluten-free lifestyle, this dish fits right in — healthy yet indulgent. It’s great for meal prep and reheats beautifully, making it a family favorite all year round.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin rounds
- 2 cups cooked, shredded chicken breast
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 cup heavy cream or milk
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes, chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Prepare zucchini: Pat dry the zucchini slices with paper towels to remove moisture.
- Mix filling: In a large bowl, combine chicken, cream, garlic, Italian seasoning, and half of the cheeses. Season with salt and pepper.
- Assemble bake: Layer zucchini slices and chicken mixture in the dish. Repeat layers until all ingredients are used.
- Top and bake: Sprinkle remaining mozzarella and parmesan on top. Bake for 25–30 minutes until golden and bubbly.
- Rest and serve: Let it sit for 5–10 minutes before serving. Garnish with fresh herbs and enjoy!
Notes
- For extra crunch, add breadcrumbs or crushed pork rinds on top before baking.
- Make it lighter by substituting heavy cream with Greek yogurt or coconut milk.
- Perfect for meal prep — lasts up to 4 days in the fridge or 2 months in the freezer.
- Pair with garlic bread or a green salad for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 310kcal
- Sugar: 3g
- Sodium: 470mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg