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This creamy bake with chicken and zucchini has quickly become my go-to for busy nights. It’s cozy, packed with flavor, and super easy to throw together. Tender chicken meets gooey cheese, fresh zucchini, and a zingy cream sauce all bubbling in one pan. My family always asks for seconds and I love that it’s made with stuff I usually have on hand.
I first made this during a late summer zucchini glut from the garden. Now every time it bakes, the smell pulls everyone into the kitchen before dinner’s even ready.
What You’ll Need
- Zucchini: Offers a fresh bite and light crunch. Pick small to medium firm ones without marks
- Chicken breast: Adds lean protein and heartiness. Go for pinkish, boneless, skinless breasts for best results
- Cheddar cheese: Gives the dish a rich, sharp kick. Sharp block cheddar is the way to go
- Sour cream or Greek yogurt: Creates a creamy sauce with a slight tang. Full fat makes it extra smooth
- Mozzarella cheese: Brings that stretchy, melty cheesy goodness. Freshly shredded works best
- Parmesan cheese: Brings a salty, nutty hit and helps make the crusty top
- Olive oil: Keeps the chicken juicy and adds subtle flavor. Use extra virgin if you can
- Garlic powder and onion powder: Add extra depth with those savory, sharp notes
- Garlic and dried herbs like oregano and basil: Give the dish a cozy Italian vibe
- Parsley for garnish: Sprinkles on fresh color if you have some
How To Make It
- Heat the oven and grease the pan
- Set your oven to 375°F. Lightly oil a 9x9 inch baking dish to keep everything from sticking
- Cut and season the chicken
- Chop chicken breasts into small bites for quick cooking. Rub with salt, pepper, garlic powder, and onion powder
- Slice up zucchinis
- Cut zucchini into thin rounds about a quarter inch thick. Keeping them even helps them cook right
- Brown the chicken
- Heat olive oil in a pan over medium. Cook chicken 5 to 7 minutes, flipping till just done. Set aside
- Cook the garlic
- Add minced garlic to the pan and cook for about 30 seconds till fragrant
- Mix the creamy sauce
- In a bowl, stir together sour cream, Parmesan, half the mozzarella, oregano, basil, salt, and pepper till smooth
- Build layers in the dish
- Put zucchini slices on the bottom. Scatter chicken evenly on top then spread the sauce all over
- Add the cheese topping
- Sprinkle the rest of the mozzarella and then the shredded cheddar on top
- Bake it up
- Pop the dish in the oven. Bake 25 to 30 minutes till cheese is bubbly and golden and zucchini is tender
- Rest and garnish
- Let it cool a bit before serving so it sets up nicely. Sprinkle chopped parsley on top if you want
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My favorite here is Parmesan. It adds a salty, nutty boost that lifts this above your typical chicken bake. Plus it’s responsible for those golden crispy edges folks always fight over. I loved watching my family gather 'round as that molten cheesy top cooked.
Keeping Leftovers
You can store leftovers in the fridge for up to 3 days if covered tightly. When reheating, heat smaller portions in the microwave or oven until hot. If freezing, let it cool completely, wrap it up tight, and label it. Defrost in the fridge before warming, and eat within a month for best taste.
Switch It Up
If you’re out of sour cream, Greek yogurt works just as well with that creamy tang. Using shredded rotisserie chicken saves time and still tastes great. You can swap zucchini for yellow squash or mix both for a colorful twist.
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What To Serve It With
This pairs perfectly with a crisp salad or some roasted broccoli on the side. For a fuller meal, add fluffy rice or quinoa to your plate. Garlic bread is awesome for soaking up the sauce too.
Where It Comes From
Dishes like this casserole are staples in many American homes because they’re simple and comforting. Creamy sauce, baked chicken, and mild veggies echo classic potluck favorites around the Midwest and South. But with lean protein and lots of zucchini, it feels fresh and modern.
FAQs About the Recipe
- → Is Greek yogurt a good swap for sour cream?
Yeah, Greek yogurt works great and adds a nice tang while keeping things creamy.
- → How do I stop the dish from getting watery?
Pick firm zucchini and don’t overcook. Salting and drying the zucchini slices before putting them in helps too.
- → Can I prep this ahead?
For sure! Just put it together, keep it in the fridge, and bake it right before you wanna eat for the best results.
- → What other cheeses could I try?
Feel free to use provolone, Monterey Jack, or any other cheese that melts well for a fun change.
- → Can I toss in other veggies?
Of course! Bell peppers, mushrooms, or spinach are great for adding extra flavor and color.
- → Is this gluten-free?
Yes, all the ingredients are naturally free of gluten, so it’s safe for gluten-sensitive folks.