Irresistible Chicken Zucchini Bake for Effortless Weeknight Dinners

Try this Chicken Zucchini Bake for a quick and delicious weeknight dinner that the whole family will love.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

2 cups Shredded Chicken use pre-cooked for convenience
3 cups Zucchini sliced
1 cup Cherry Tomatoes halved

For the Creamy Base

1 cup Mozzarella Cheese or dairy-free cheese for vegan option
4 oz Cream Cheese light cream cheese optional
1 tsp Garlic Powder or fresh minced garlic for stronger taste
1 tbsp Italian Seasoning or individual dried oregano and basil

For the Topping

1/2 cup Parmesan Cheese or dairy-free alternative

For Preparation

1 tbsp Olive Oil for greasing the dish
to taste Salt & Pepper essential for seasoning

Equipment

mixing bowl
Baking dish
spatula
oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, sliced zucchini, halved cherry tomatoes, mozzarella cheese, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly until well-coated.
Grease a 9x13 inch baking dish with olive oil.
Spread the mixture evenly in the prepared baking dish.
Sprinkle Parmesan cheese over the top.
Bake for 25-30 minutes until the cheese is bubbly and golden brown.
Allow to cool for a few minutes before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

This dish can be prepared a day in advance; simply cover and refrigerate before baking. It’s also gluten-free and can be made dairy-free using appropriate substitutes.

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