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Chicken Zucchini Bake

This Chicken Zucchini Bake is a flavorful, one-dish dinner that uses leftover chicken and zucchini, making it a convenient and delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded chicken Rotisserie chicken works well.
  • 2 medium zucchinis, sliced Slice evenly for even cooking.
  • 1 cup cherry tomatoes, halved
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 4 ounces cream cheese, softened Let it soften fully for smoother mixing.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Season generously.
  • 1 tablespoon olive oil For greasing the baking dish.
Garnish
  • to taste Fresh basil Optional, for garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F and allow it to fully preheat for about 10 minutes.
  2. In a large mixing bowl, combine the shredded chicken, sliced zucchini, halved cherry tomatoes, mozzarella cheese, and softened cream cheese. Mix until well combined.
  3. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly until the cream cheese is well distributed.
  4. Grease a 9x13-inch baking dish with olive oil.
  5. Transfer the mixture to the prepared baking dish, spreading it evenly across the dish.
  6. Top with grated Parmesan cheese.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes, until golden brown and bubbly.
  2. After baking, let it rest for about 5 minutes before serving.
  3. Garnish with fresh basil if desired before serving.

Notes

Letting the dish rest before serving helps it set and enhances flavors. This dish can be assembled ahead of time and refrigerated for later baking.