Description

A comforting Chicken Zucchini Bake made with tender chicken, fresh zucchini, juicy tomatoes, and melted mozzarella and Parmesan cheese, baked to golden perfection for a hearty yet balanced meal.

Ingredients

2 medium zucchinis, sliced

2 cups cooked chicken, shredded or diced

1 cup shredded mozzarella cheese

1 cup cherry tomatoes, halved

1/2 cup grated Parmesan cheese

1/4 cup olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or olive oil.
Spread the sliced zucchini evenly across the bottom of the prepared dish.
Layer the cooked shredded or diced chicken evenly over the zucchini.
In a bowl, combine cherry tomatoes, minced garlic, oregano, basil, salt, and pepper. Mix well.
Spread the tomato mixture evenly over the chicken layer.
Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Drizzle olive oil over the entire dish.
Bake for 40–45 minutes, until the cheese is bubbly and golden brown.
Remove from the oven, let cool slightly, garnish with fresh parsley if desired, and serve.

Notes

Lightly salt the zucchini and pat dry before assembling to prevent excess moisture.

Rotisserie chicken works well for convenience and added flavor.

Substitute mozzarella with provolone, Monterey Jack, or mild cheddar if desired.

Add mushrooms, bell peppers, or red pepper flakes for variation.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Reheat covered with foil in the oven at 350°F to prevent over-browning.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg