Description
One-Pan Chicken and Zucchini Bake combines tender chicken, fresh zucchini, and melted cheese in a single dish with minimal cleanup. This healthy, low-carb dinner cooks entirely in one baking dish and satisfies even picky eaters with its cheesy goodness.
Ingredients
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- 2 cups cooked chicken, shredded or diced
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- 3 medium zucchini, sliced
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- 1 cup cherry tomatoes, halved
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- 1 cup shredded mozzarella cheese
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- ½ cup grated Parmesan cheese
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- ½ cup cream cheese, softened
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- 1 tsp garlic powder
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- 1 tsp Italian seasoning
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- Salt and pepper to taste
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- 1 tbsp olive oil
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- Fresh basil for garnish (optional)
Instructions
Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This prevents sticking and makes cleanup even easier. Gather all your ingredients and have everything sliced and ready to go before you start assembling.
Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes, stirring occasionally, just until it starts to soften but still has some bite. You’re not fully cooking it here
In the same skillet (no need to wash it), add the cream cheese and let it soften over low heat. Stir in the garlic powder, Italian seasoning, salt, and pepper. Once the cream cheese is smooth and creamy, fold in the cooked chicken until it’s evenly coated in the seasoned cream cheese mixture.
Spread the sautéed zucchini in an even layer across the bottom of your prepared baking dish. Scatter the halved cherry tomatoes over the zucchini. Top with the creamy chicken mixture, spreading it evenly to cover the vegetables.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan. The double cheese layer creates that irresistible golden, bubbly top that everyone loves. Don’t skimp on the cheese – it’s what makes this dish so satisfying and kid-approved.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to turn golden brown on top. Let the casserole rest for 5 minutes before serving
Notes
Pat zucchini dry with paper towels to remove excess moisture and prevent watery casserole.
Use rotisserie chicken for maximum convenience and flavor. Pre-shred your own cheese – it melts better than pre-shredded varieties. For extra crispy cheese top, broil for 1-2 minutes at the end. Store leftovers in airtight container in refrigerator for up to 4 days.
Assemble casserole up to 24 hours ahead, cover and refrigerate. Add 5-10 minutes to covered baking time if baking from fridge.
Add other low-carb vegetables like bell peppers, mushrooms, or spinach. Try Cajun spices for different flavor profile, or Mexican cheese blend with taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg