Chicken Zucchini Bake Recipe

Introduction

This Chicken Zucchini Bake is a comforting, cheesy dish that combines tender chicken, sautéed vegetables, and a luscious blend of cheeses. Perfect for a family dinner, it’s easy to prepare and full of flavor.

Ingredients

• 12 oz shredded mozzarella (about 3 cups)
• 1 cup cottage cheese (drained)
• 4 scallions, chopped
• 2 eggs, beaten
• 2 tsp Italian herb blend
• Salt and pepper to taste
• 2 tbsp olive oil (or butter)
• 1½ lbs chicken breasts, cubed and salted
• 24 oz mushrooms, sliced thick
• 2 medium zucchini, sliced into half moons
• 2 tbsp grated Parmesan

Instructions

1. Step 1: Preheat your oven to 375℉. Lightly oil a 9×13″ baking dish with olive oil.
2. Step 2: In a large bowl, combine the mozzarella, cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper. Set this cheese mixture aside.
3. Step 3: Heat the olive oil in a large deep skillet over medium heat. Sauté the zucchini and mushrooms, seasoning with salt and pepper as they cook.
4. Step 4: After a few minutes, add the cubed chicken to the skillet. Cook until the chicken is golden and cooked through, about 5 minutes.
5. Step 5: Transfer the skillet contents to a colander to drain any excess liquids. Then add the drained mixture into the bowl with the cheese mixture and toss gently to combine.
6. Step 6: Pour the combined mixture into the prepared baking dish and spread it out evenly. Sprinkle the grated Parmesan on top.
7. Step 7: Bake in the preheated oven for 30-40 minutes, until the top is golden brown and bubbly. Remove from the oven and rest for 5-10 minutes before slicing and serving.

Tips & Variations

• Use fresh herbs like basil or parsley for added brightness instead of the Italian herb blend.
• Swap mushrooms for bell peppers or spinach depending on your preference.
• For a richer flavor, substitute olive oil with butter when sautéing the vegetables and chicken.
• Drain the cottage cheese well to avoid excess moisture in the bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through to keep the bake crispy on top. Avoid microwaving as it may make the dish soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken that is thawed completely before cooking to ensure even cooking and the best texture.

Is this dish suitable for meal prep?

Yes, this bake holds up well and can be portioned for meal prep. Just be sure to cool it completely before refrigerating.

Chicken Zucchini Bake Recipe

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★★★★★

4.6 from 123 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Chicken Zucchini Bake is a hearty, flavorful dish combining tender chicken, sautéed zucchini and mushrooms, and a creamy cheese blend baked to golden perfection. It’s an easy, comforting casserole perfect for weeknight dinners, delivering a deliciously cheesy and savory experience with Italian herbs and fresh scallions.

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Ingredients

Scale 1x2x3x

Cheese Mixture

• 12 oz shredded mozzarella (3 cups)
• 1 cup cottage cheese (drained)
• 4 scallions, chopped
• 2 eggs, beaten
• 2 tsp Italian herb blend
• Salt and pepper, to taste

Main Ingredients

• 2 tbs olive oil (or butter)
• 1½ lbs chicken breasts, cubed and salted
• 24 oz mushrooms, sliced thick
• 2 medium zucchini, sliced into half moons
• 2 tbs grated parmesan cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375℉ (190℃). Lightly oil a 9×13″ baking dish with olive oil to prevent sticking and prepare for baking.
2. Prepare Cheese Mixture: In a large bowl, combine shredded mozzarella, drained cottage cheese, chopped scallions, beaten eggs, Italian herb blend, and salt and pepper to taste. Mix well and set aside to allow flavors to meld.
3. Cook Vegetables and Chicken: Heat olive oil in a large deep skillet over medium heat. Sauté the sliced zucchini and mushrooms, seasoning with salt and pepper as desired. After a few minutes, add the cubed, salted chicken breasts and cook for an additional 5 minutes or until the chicken turns golden and is mostly cooked through.
4. Drain and Combine: Transfer the cooked mixture from the skillet to a colander to drain any excess liquid. Then, return the drained chicken and vegetables to the cheese mixture bowl, tossing gently but thoroughly to combine all ingredients evenly.
5. Assemble and Bake: Transfer the combined mixture into the prepared baking dish, patting it down to form an even layer. Sprinkle the grated parmesan cheese evenly over the top. Bake in the preheated oven for 30–40 minutes, or until the casserole is golden brown and bubbly around the edges.
6. Rest and Serve: After baking, remove the dish from the oven and allow it to rest for 5–10 minutes before slicing. This resting time helps the bake set and makes serving easier.

Notes

• You can substitute the chicken breasts with chicken thighs for a juicier texture.
• To reduce sodium, adjust the amount of added salt according to taste and use low-sodium cottage cheese.
• Feel free to add other vegetables like bell peppers or spinach for added nutrition and flavor.
• For a crispier top, broil for an additional 2-3 minutes at the end, watching closely to prevent burning.
• This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Keywords: chicken zucchini bake, cheesy chicken casserole, zucchini and mushroom bake, Italian herb chicken bake, baked chicken casserole