Description
Indulge in a Chicken Zucchini Bake that combines tender, juicy chicken with layers of creamy cheese and fresh zucchini. The dish is baked to perfection, resulting in a golden, bubbly top that contrasts beautifully with the soft, flavorful vegetables beneath.
Ingredients
- Chicken: 2 cups cooked, shredded chicken
- Zucchini: 3 medium zucchinis, sliced into thin rounds
- Cheese: 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Sauce: 1 cup heavy cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste
- Herbs: 1 tablespoon fresh basil, chopped
- Oil: 1 tablespoon olive oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, sliced zucchini, mozzarella cheese, Parmesan cheese, heavy cream, garlic powder, onion powder, salt, and pepper.
- Grease a 9×13 inch baking dish with olive oil.
- Pour the chicken and zucchini mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute heavy cream with Greek yogurt or a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the bake
- Calories: 350
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
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