Summer means fresh zucchini is everywhere, and you know what that means: it’s time for some truly easy and delicious chicken zucchini recipes! I love finding ways to use seasonal ingredients in simple, comforting meals that don’t take forever to make.
Today, I’m bringing you two fantastic recipes that feature tender chicken and fresh zucchini. Whether you’re looking for a low-carb option or a classic family casserole, I’ve got you covered. These dishes are perfect for busy weeknights and are sure to become new favorites in your home.
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Simple & Quick: Easy Cheesy Keto Chicken Zucchini Bake
This bake is a great way to enjoy a hearty, low-carb meal without much effort. It brings together cooked chicken, fresh zucchini, and a generous amount of cheese for a satisfying dish.
You’ll love how quickly this comes together, making it perfect for those busy evenings when you want something warm and filling.
Key Ingredients & Tips for your Keto Bake
- Zucchini Moisture: To keep your bake from being watery, lightly salt the sliced zucchini and let it sit for 10-15 minutes. Gently press out any excess water before adding it to the dish.
- Chicken Choices: You can use leftover cooked chicken, rotisserie chicken, or quickly sauté some chicken breast or thighs for this recipe. Just make sure it’s already cooked before mixing!
- Cheese Blend: A mix of mozzarella for meltiness and a bit of Parmesan for sharpness works really well here. Don’t be shy with the cheese!
What You Need for this Easy Keto Meal
- 2 cups cooked chicken, shredded or diced
- 2 medium zucchini, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Your Cheesy Zucchini Bake
Step 1: Prep Zucchini and Oven
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish. Slice your zucchini into thin rounds or half-moons. Toss them with olive oil, garlic powder, onion powder, salt, and pepper in a large bowl.
Step 2: Combine Ingredients
In a separate bowl, combine the cooked chicken with the softened cream cheese, half of the mozzarella, and all of the Parmesan cheese. Mix everything well until the chicken is coated and the cheese is evenly distributed.
Step 3: Assemble and Bake
Spread half of the seasoned zucchini slices in the bottom of your prepared baking dish. Top with the chicken and cheese mixture, spreading it out evenly. Finish with the remaining zucchini slices, and sprinkle the rest of the mozzarella cheese over the top. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
📝 Final Note
Let your bake rest for 5-10 minutes after taking it out of the oven. This helps the cheese set and makes serving easier. Leftovers are great for lunch the next day!
Family Favorite: Easy Chicken Zucchini Casserole Recipe
This chicken zucchini casserole is a comforting and hearty meal that’s perfect for feeding your family. It’s packed with tender chicken, fresh zucchini, and a creamy, cheesy sauce.
You’ll appreciate how simple it is to prepare, making it a reliable choice for any night of the week when you need a satisfying dinner.
Key Ingredients & Tips for your Zucchini Casserole
- Zucchini Cut: For even cooking and texture, try to cut your zucchini into similar-sized pieces, like half-inch cubes or thick slices. This helps them become tender without getting mushy.
- Creamy Base: The combination of cream of chicken soup, milk, and sour cream creates a wonderfully rich and smooth sauce for your casserole. Feel free to use low-fat options if you like.
- Crunchy Topping: For an extra layer of texture, consider sprinkling a mix of breadcrumbs and a little melted butter over the top of the casserole before baking. It adds a nice golden crisp.
What You Need for this Simple Casserole
- 2 cups cooked chicken, cubed
- 3 medium zucchini, diced
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup breadcrumbs (optional)
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Build Your Chicken Zucchini Casserole
Step 1: Prepare Creamy Base
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Add the cooked chicken, diced zucchini, chopped onion, and minced garlic. Season with salt and pepper, then stir to combine everything well.
Step 2: Assemble Casserole
Pour the chicken and zucchini mixture into your prepared baking dish, spreading it out evenly. Sprinkle half of the shredded cheddar cheese over the mixture. If you’re using breadcrumbs, mix them with the remaining cheddar cheese and sprinkle over the top.
Step 3: Bake to Golden Perfection
Bake for 30-35 minutes, or until the casserole is bubbly and heated through, and the cheese (and breadcrumb topping, if using) is golden brown. Serve hot and enjoy!
📝 Final Note
You can make this casserole ahead of time! Assemble it, cover, and refrigerate for up to 24 hours. Just add about 10-15 minutes to the baking time if baking from cold.