Effortless Chicken Zucchini Bake
A simple, wholesome, and comforting weeknight dinner solution. This recipe layers tender zucchini, juicy shredded chicken, and a golden-brown blanket of mozzarella cheese for a satisfying, low-effort meal that tastes like you spent hours in the kitchen.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large bowl
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula or large spoon
- Paper towels
- Mandoline (optional, for slicing)
Ingredients
- 3-4 medium Zucchini, sliced into 1/4-inch rounds
- 3 cups Cooked, Shredded Chicken rotisserie chicken recommended
- 2 cups Shredded Mozzarella Cheese, divided
- ½ cup Grated Parmesan Cheese
- 1 medium Yellow Onion, finely chopped
- 3-4 cloves Garlic, minced
- 2 teaspoons Italian Seasoning
- 2 tablespoons Olive Oil
- 1 teaspoon Salt, for sweating zucchini, plus more to taste
- Black Pepper, to taste
Instructions
- Prepare the Zucchini: Place the zucchini slices in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15-20 minutes to draw out excess water. Afterwards, briefly rinse the slices and pat them completely dry with paper towels.
- Sauté the Aromatics: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Combine the Filling: In a large bowl, combine the shredded chicken, the sautéed onion and garlic mixture, 1 cup of the mozzarella cheese, the grated Parmesan cheese, and the Italian seasoning. Season generously with salt and pepper and mix until everything is well combined.
- Assemble the Layers: Arrange half of the dried zucchini slices in a single, slightly overlapping layer on the bottom of the prepared baking dish. Spread the entire chicken and cheese mixture evenly over the zucchini layer. Top the chicken mixture with the remaining zucchini slices, arranging them in a neat, overlapping pattern.
- Bake to Golden Perfection: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top layer of zucchini. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Let the bake rest for 5-10 minutes before slicing and serving.
Notes
Pro Tip: Do not skip salting and drying the zucchini; this is the key to preventing a watery dish. Using a pre-cooked, seasoned rotisserie chicken is a great time-saver and adds immense flavor.
Variations: For extra flavor, add a thin layer of marinara or pesto sauce between the zucchini and chicken. For a crunchy topping, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking.
Substitutions: Yellow summer squash can be used in place of zucchini. Cooked, shredded turkey is a good substitute for chicken. A blend of provolone and mozzarella also works well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.
Variations: For extra flavor, add a thin layer of marinara or pesto sauce between the zucchini and chicken. For a crunchy topping, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking.
Substitutions: Yellow summer squash can be used in place of zucchini. Cooked, shredded turkey is a good substitute for chicken. A blend of provolone and mozzarella also works well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.