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Chicken Zucchini Bake Recipe

Easy Chicken Zucchini Bake Recipe

Melena
A wholesome and delicious dinner made with tender chicken, fresh zucchini, and layers of golden cheese. This healthy, easy-to-make bake is perfect for busy weeknights or meal prep — simple, satisfying, and full of flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • Main Ingredients
  • 2 chicken breasts or thighs, boneless and skinless, diced
  • 2 medium zucchini thinly sliced
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 2 large eggs
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • Optional Add-Ins
  • 1 cup chopped spinach or kale
  • ½ cup cherry tomatoes halved
  • ½ cup cooked quinoa or rice
  • ¼ cup breadcrumbs for a crispy topping

Instructions
 

  • Preheat Oven:
  • Heat to 375°F (190°C). Lightly grease a medium baking dish with olive oil or non-stick spray.
  • Prep Ingredients:
  • Slice zucchini and dice chicken into bite-sized pieces. Pat dry to remove excess moisture.
  • Mix Together:
  • In a large bowl, combine chicken, zucchini, eggs, cheeses, garlic, onion, and seasonings. Stir until evenly coated.
  • Assemble the Bake:
  • Spread mixture into your baking dish. Top with extra mozzarella if desired.
  • Bake:
  • Bake 25–30 minutes, until bubbling and lightly golden on top.
  • Rest and Serve:
  • Let it cool 5–10 minutes before slicing to set properly.

Notes

  • Salt zucchini slices and let sit 10 minutes, then pat dry to avoid watery bake.
  • Don’t overbake you want tender, not mushy zucchini.
  • Use rotisserie chicken to cut prep time in half.
  • Sprinkle breadcrumbs before baking for a crispy top.