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There’s something timeless about a good bake—it’s simple, satisfying, and brings everything you love into one cozy dish. This Chicken Zucchini Bake is one of my go-to dinners when I want something nourishing yet effortless. Whether you’re dealing with a garden glut of zucchini in the summer or craving a lighter take on comfort food in the fall, this dish delivers.

It combines tender chicken, fresh zucchini, savory herbs, and a touch of cheese for a family-friendly meal that’s just as good the next day.

🌟 Why You’ll Love This Chicken Zucchini Bake

✅ One-dish meal—easy cleanup!
✅ Low-carb, high-protein, and gluten-free
✅ Adaptable for what you have on hand
✅ Meal-prep and freezer friendly
✅ Perfect balance of fresh and hearty flavors

🛒 Ingredients You’ll Need

Main Ingredients:

2 medium zucchinis, sliced into half moons
1 lb boneless, skinless chicken breast or thighs, cubed
1 small yellow onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved (optional for a summer touch)
1 cup shredded mozzarella or Monterey Jack cheese
¼ cup grated Parmesan
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
Fresh basil or parsley, for garnish

🥘 How to Make Chicken Zucchini Bake

🕒 Prep Time: 15 minutes

🍳 Cook Time: 35–40 minutes

🧁 Total Time: 55 minutes

🍽️ Yield: 4 servings

1. Preheat and Prepare

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or use cooking spray.

2. Sauté Aromatics and Chicken

In a skillet, heat 1 tbsp olive oil over medium heat. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook for another minute.

Add cubed chicken and cook for 5–7 minutes until lightly browned (it doesn’t need to be fully cooked through). Season with salt, pepper, oregano, and thyme.

3. Layer the Bake

In your baking dish:

Spread zucchini slices evenly across the bottom.
Top with the chicken and onion mixture.
Add cherry tomatoes if using.
Drizzle remaining olive oil over the top.
Sprinkle mozzarella and Parmesan evenly.

4. Bake to Perfection

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly, and chicken is fully cooked.

5. Rest and Serve

Let it rest for 5 minutes before serving. Garnish with chopped basil or parsley and enjoy hot.

🧊 Storage and Meal Prep Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely before freezing. Reheat from frozen or thaw overnight.
Meal prep: Bake in individual containers for easy lunches.

🍴 Serving Suggestions

With grains: Pair with quinoa, couscous, or brown rice.
With bread: Serve with garlic toast or warm pita.
As is: Perfectly satisfying on its own!

🥒 Ingredient Variations

Add grains to the bake: Mix in cooked farro or wild rice before baking.
Cheese options: Try feta, gouda, or a cheddar blend.
More veggies: Bell peppers, spinach, or mushrooms work beautifully.
Spicy kick: Add red pepper flakes or jalapeño slices.

🔍 Nutritional Info (Per Serving, Approximate)

Calories: 340
Protein: 32g
Carbs: 8g
Fat: 20g
Fiber: 2g

🧑‍🍳 Pro Tips for a Perfect Chicken Zucchini Bake

Don’t overcook zucchini before baking; keep it raw for best texture.
Chicken thighs stay juicier than breast meat.
Use a sharp cheese like aged Parmesan for added depth.
Slice zucchini evenly to ensure even cooking.

🏡 Why This Bake Works in Summer and Fall

Zucchini peaks in summer, while warm bakes are a fall favorite—this recipe bridges both seasons. It’s light enough for warmer days and hearty enough for cooler evenings. Plus, it’s a smart way to use seasonal produce with minimal effort.

❓ FAQs About Chicken Zucchini Bake

Can I use cooked chicken?

Absolutely! Just reduce baking time by 10 minutes since the chicken is already done.

Can I make it dairy-free?

Yes, use dairy-free cheese or omit it altogether. Add nutritional yeast for a cheesy note.

What if I don’t have fresh herbs?

Use 1 tsp dried basil or Italian seasoning in place of fresh herbs.

🍗 Chicken Zucchini Bake – A Wholesome One-Dish Meal for Summer or Fall

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