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Chicken Zucchini Bake

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A cozy weeknight casserole featuring tender chicken, thin-sliced zucchini, and a golden cheesy top.

Ingredients

Scale
  • 1.5 lb (700 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 3 medium zucchinis, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella (or a mild cheddar mix)
  • 1/2 cup grated Parmesan or Pecorino
  • 1/2 cup plain Greek yogurt or light cream cheese
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 1 lemon (zest and a little juice)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
  2. Toss chicken pieces with salt, pepper, and half the oregano. Sear briefly in a hot skillet with 1 tbsp olive oil until just browned (about 3–4 minutes). Remove from heat.
  3. In the same pan, sauté onion and garlic until translucent. Add zucchini and cook 2–3 minutes just to soften. Season with salt and lemon zest.
  4. Stir together the yogurt (or cream cheese), half the mozzarella, Parmesan, thyme, and a squeeze of lemon juice. Fold in the seared chicken and sautéed vegetables.
  5. Transfer the mixture to the prepared baking dish. Top with remaining mozzarella and a light dusting of Parmesan.
  6. Bake for 20–25 minutes, until bubbling and golden on top. Let rest 5 minutes before serving.

Notes

For a crisper top, place dish under the broiler for 1–2 minutes at the end—watch closely.

Nutrition

Find it online: https://recipesunfolded.com/chicken-zucchini-bake/

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