This Chicken and Zucchini Bake is a 10-ingredient dinner recipe that will feed a crowd with minimal effort. This hearty and cheesy casserole is perfect for busy weeknights, meal prep, or anyone looking for a low-carb comforting dish full of flavor.
This Chicken Zucchini Casserole has been a staple weeknight dinner in our house for years. I especially love it during the summer months when zucchini is in its peak season. It's hearty and cheesy and only needs a skillet, bowl, and baking dish to come together.
My daughter loves this recipe with all the different spices and veggies. I've swapped the zucchini for yellow squash as well as broccoli, and both results are so delicious. Make a double batch and enjoy the leftovers for lunch throughout the week. I know you won't be disappointed.
If you love an easy casserole recipe, my Cheeseburger Tater Tot Casserole and Chicken and Sweet Potato Casserole are two others to try.
Why you'll love this recipe
- Easy meal prep casserole. Whether you are prepping it for dinner that night or for a night later in the week, this chicken zucchini bake is one of those meals that's so flavorful and reheats beautifully.
- Customize with your own ingredients. I like this spicy version I've created here, but you can also put your own spin on it to be Italian or Mediterranean in flavor.
- Dinner in under an hour. This is a casserole my family turns to when we are short on time. It's so quick to prep in 30 minutes before baking.
Jump to:
Ingredients
- Chicken Thighs -Thighs work best. They stay juicy, tender, and delicious!
- Zucchini - Can be swapped for yellow squash.
- Onion - You can use a sweet onion, white, or red. I suggest a white onion since red can be a bit overpowering for some.
- Bell Pepper - Color doesn't matter. You choose!
- Seasonings - Salt, Cumin, Garlic, and Oregano are my go-to seasonings.
- Chipotles in Adobo Sauce - Keep these on hand! You'll be surprised how often you use them. They are easily found in the Hispanic section of the grocery store.
- Canned Petite Diced Tomatoes - can also use 3 Roma tomatoes or 1 large tomato
- Mozzarella Cheese - The perfect melting cheese, grate your own for the best melt. I've also used smoked mozzarella to change the flavors. Grated parmesan is a nice flavor too.
- Green Onion and Lime - Used for ending flavor and to finish with a topping of lime zest.
Equipment
- Skillet - Essential for building flavor in a recipe!
- Glass bowl - Great for seasoning and tossing ingredients!
- Citrus Juicer - Makes getting every drop of lime juice easy.
How to make chicken and zucchini bake
- Prepare the Ingredients: Preheat oven to 350°F. Wash zucchini, cut in half lengthwise, and sprinkle with salt. Set it aside for 30 minutes while preparing the remaining ingredients.
- Puree the chipotles, chop the bell pepper, onion, and green onion. Then zest and juice a lime. Drain the tomatoes and shred the cheese.
- Season and Cook the Chicken: Season chicken thighs with pureed chipotles, salt, cumin, and garlic powder.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 5 minutes per side. Remove and set aside.
- Make the Chicken Mixture: In the same skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until tender. Add diced tomatoes, garlic powder, oregano, and lime juice. Cook for 2 minutes, then stir in the cooked chicken and lime zest.
- Prepare the Zucchini: Pat the zucchini dry with a paper towel to remove excess moisture. Slice into half-moon pieces.
- Assemble and Bake: Layer uncooked zucchini in the bottom of a baking dish, followed by the chicken mixture. Add another layer of zucchini and top with shredded cheese. Bake uncovered for 20-25 minutes, or until zucchini is slightly tender and cheese is melted.
- Finish and Serve: Remove from oven and let cool for 10 minutes. Top with green onions and enjoy!
Expert Tips
- Don't skip the salting of the zucchini step. Salting for 30 minutes draws out excess moisture so that your bake isn't watery.
- Shred the cheese yourself. It's best to avoid pre-shredded cheeses since they are tossed in an anti-caking agent that can make them gritty in texture.
- Cook the chicken until it's 165ºF on a meat thermometer. It's difficult to overcook boneless chicken thighs, which is one of the reasons why we find them foolproof for this chicken and zucchini bake.
- Swap chicken thighs for breast meat. You can use boneless, skinless chicken breasts. Just make sure they are on the smaller side when cooking so they don't become too dry. They will take longer to cook than thighs, but use your thermometer to know when they are done.
- For the quickest prep, use rotisserie chicken. As always, if you don't want to cook the chicken at all, you can toss shredded rotisserie chicken with the spices, and it's just as delicious. This cuts the prep time down by half!
Substitutions
Make this chicken zucchini casserole yours by swapping ingredients to better fit your family's tastes and needs. Here are some other options I've tried over the years.
- Swap the protein. You can easily swap the chicken for pork tenderloin and a tender cut of steak; both work beautifully and add a different flavor profile.
- Make it vegetarian. Skip the meat altogether and substitute with your choice of beans instead. Red Beans work perfectly, but black or pinto beans are great too!
- Have fun with spices and seasonings. If you aren't a fan of Chipotle, turn this into an Italian-style bake. Swap mozzarella cheese for parmesan and replace the chipotle with basil and red pepper flakes.
- You can also make it Greek or Mediterranean with oregano, banana peppers, olives, and a combination of mozzarella and feta cheese as well.
Storage
Store leftover baked chicken and zucchini in an airtight container in the refrigerator for up to 4 days.
To freeze, cool completely, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave in 30-second intervals until hot, or warm in a 350°F oven for 15-20 minutes.
Other Low-carb recipes
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it sit out for about 15 minutes, then bake as directed.
Can I use chicken breast instead of chicken thighs?
Chicken breast works well, just be careful not to overcook it, as it is leaner and can dry out faster than thighs.
Why was my chicken zucchini casserole watery?
You probably didn't salt the zucchini for long enough. Make sure you also pat them dry after salting for 30 minutes to make sure any excess moisture is removed.
Recipe
Baked Chicken and Zucchini
This Chicken and Zucchini Bake is a 10 ingredient dinner recipe that will feed a crowd with minimal effort. This hearty and cheesy casserole is perfect for busy weeknights, meal prep, or anyone looking for a low-carb comforting dish full of flavor.
Equipment
- Oven
Ingredients
Chicken Seasonings
- 1 lb Chicken Thighs
- 3 tablespoon Chipotles in Adobo Sauce pureed
- 1 teaspoon Salt
- ½ teaspoon Cumin
- 1 teaspoon Garlic Powder
Zucchini Mixture
- 3 Zucchinis
- 2 teaspoon Olive Oil
- ½ Medium Onion diced
- 1 Bell Pepper diced
- 1 Lime zested and juiced
- 14 oz Can of Petite Diced Tomatoes drained
- 1 Cup Mozzarella Cheese shredded
- ½ teaspoon Garlic Powder
- ½ teaspoon Oregano
- 1 Stock Green Onion for garnish
Instructions
- Prepare the Ingredients: Preheat oven to 350°F. Wash zucchini, cut in half lengthwise, and sprinkle with salt. Set it aside for 30 minutes while preparing the remaining ingredients. Puree the chipotles, chop the bell pepper, onion, and green onion. Then zest and juice a lime. Drain the tomatoes and shred the cheese.3 Tbsp Chipotles in Adobo Sauce
- Season and Cook the Chicken: Season chicken thighs with pureed chipotles, salt, cumin, and garlic powder.Heat olive oil in a skillet over medium-high heat and cook chicken for 5 minutes per side. Remove and set aside. 1 lb Chicken Thighs 3 Tbsp Chipotles in Adobo Sauce1 Tsp Salt ½ Tsp Cumin 1 Tsp Garlic Powder
- Make the Chicken Mixture: In the same skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until tender. Add diced tomatoes, garlic powder, oregano, and lime juice. Cook for 2 minutes, then stir in the cooked chicken and lime zest. 2 Tsp Olive Oil ½ Medium Onion 1 Bell Pepper 14 oz Can of Petite Diced Tomatoes ½ Tsp Garlic Powder ½ Tsp Oregano 1 Lime
- Prepare the Zucchini: Pat the zucchini dry with a paper towel to remove excess moisture. Slice into half-moon pieces. 3 Zucchinis
- Assemble and Bake: Layer uncooked zucchini in the bottom of a baking dish, followed by the chicken mixture. Add another layer of zucchini and top with shredded cheese. Bake uncovered for 20-25 minutes, or until zucchini is slightly tender and cheese is melted. 1 Cup Mozzarella Cheese
- Finish and Serve: Remove from oven and let cool for 10 minutes. Top with green onions and enjoy! 1 Stock Green Onion
Notes
- Don't skip the salting of the zucchini step. Salting for 30 minutes draws out excess moisture so that your bake isn't watery.
- Shred the cheese yourself. It's best to avoid pre-shredded cheeses since they are tossed in an anti-caking agent that can make them gritty in texture.
- Cook the chicken until it's 165ºF on a meat thermometer. It's difficult to overcook boneless chicken thighs, which is one of the reasons why we find them foolproof for this chicken and zucchini bake.
- Swap chicken thighs for breast meat. You can use boneless, skinless chicken breasts. Just make sure they are on the smaller side when cooking so they don't become too dry. They will take longer to cook than thighs, but use your thermometer to know when they are done.
- For the quickest prep, use rotisserie chicken. As always, if you don't want to cook the chicken at all, you can toss shredded rotisserie chicken with the spices, and it's just as delicious. This cuts the prep time down by half!
Storage
Store leftover baked chicken and zucchini in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave in 30-second intervals until hot, or warm in a 350°F oven for 15-20 minutes.Nutrition
Calories: 325kcalCarbohydrates: 21gProtein: 33gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 126mgSodium: 1026mgPotassium: 1107mgFiber: 6gSugar: 11gVitamin A: 1656IUVitamin C: 79mgCalcium: 282mgIron: 4mg
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