Introduction
This Chicken Zucchini Bake is a perfect one-dish meal that’s both healthy and comforting. It’s ideal for weeknight dinners when you want something hearty yet light. Tender chunks of chicken are baked with fresh zucchini, herbs, and a cheesy topping for a flavorful, low-carb meal that the whole family will enjoy. You can prep it ahead and pop it in the oven when ready to eat—great for meal prep too!
Ingredients
For the Bake:
- 2 medium chicken breasts, diced (about 1 lb / 450 g)
- 2 medium zucchinis, sliced into half moons
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved (optional for extra flavor)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For the Sauce & Topping:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise (or more Greek yogurt for lighter version)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional for heat)
- Fresh parsley or basil for garnish (optional)
Instructions
1. Prep the Ingredients
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Dice the chicken into bite-sized pieces.
- Slice zucchini into half moons, dice the onion, and mince the garlic.
2. Sauté the Chicken and Vegetables
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add the diced chicken, season with salt, pepper, paprika, and Italian seasoning. Cook for 4–5 minutes until lightly browned but not fully cooked through.
- Add onion and garlic, sauté for another 2 minutes.
- Add zucchini and cook just until slightly tender (about 3–4 minutes). Remove from heat.
3. Make the Sauce
- In a small bowl, mix together sour cream, mayonnaise, half of the mozzarella, half of the parmesan, and red pepper flakes.
4. Assemble the Bake
- Transfer the chicken and vegetable mixture to the prepared baking dish.
- Add cherry tomatoes if using.
- Pour the creamy sauce over the top and stir gently to combine.
- Sprinkle the remaining mozzarella and parmesan over the top.
5. Bake
- Bake uncovered in the preheated oven for 25–30 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
- If desired, broil on high for the last 2–3 minutes for extra browning.
6. Garnish and Serve
- Remove from the oven and let it rest for 5 minutes.
- Sprinkle with freshly chopped parsley or basil before serving.
Method Summary
- Preheat oven and prepare the baking dish.
- Sauté chicken and veggies in a skillet.
- Mix sauce ingredients.
- Combine everything in a baking dish and top with cheese.
- Bake until bubbly and golden.
🍽️ Serving Suggestions
- Serve with a side salad or over a bed of cauliflower rice, quinoa, or pasta.
- Leftovers store well in the fridge for up to 4 days and reheat beautifully.