Family Friendly Chicken Zucchini Bake (Printable)

Tender chicken and zucchini in a creamy, cheesy bake topped with golden breadcrumbs—quick to prep and family-approved.

# What You'll Need:

→ Meats

01 - 2 cups (about 10.5 oz) cooked chicken breast, shredded or cubed

→ Vegetables

02 - 2 medium zucchinis, sliced into half-moons
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced

→ Dairy

06 - 1 cup (4.2 oz) shredded mozzarella cheese
07 - 1/2 cup (2.1 oz) grated Parmesan cheese
08 - 1/2 cup sour cream
09 - 1/2 cup milk

→ Grains (Optional)

10 - 1 cup (2.8 oz) panko or regular breadcrumbs (use gluten-free if desired)

→ Pantry Staples & Spices

11 - 2 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 minutes until softened and translucent.
03 - Add minced garlic, sliced zucchini, and diced red bell pepper to the skillet. Sauté for 5 to 6 minutes until the vegetables are just tender. Remove from heat and set aside.
04 - In a large mixing bowl, combine the shredded chicken, sautéed vegetables, sour cream, milk, dried oregano, dried basil, salt, and pepper. Stir until everything is evenly incorporated.
05 - Spread the chicken and vegetable mixture evenly across the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top in an even layer.
06 - Scatter the breadcrumbs evenly over the cheese layer to create a golden, crispy crust.
07 - Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It sneaks a serious amount of vegetables into a dish that kids actually cheer for.
  • Everything gets mixed in one bowl and poured into one pan, which means cleanup is almost effortless.
  • The creamy sour cream sauce makes the chicken incredibly moist even on reheating the next day.
02 -
  • Do not overcook the vegetables in the skillet because they will continue softening in the oven and mushy zucchini ruins the texture.
  • For a gluten-free version simply use certified gluten-free breadcrumbs or skip the topping entirely for a crustless bake that is equally delicious.
03 -
  • Squeeze excess moisture out of the zucchini slices with a paper towel before sautéing to prevent a watery bake.
  • Let the assembled dish rest for five minutes at room temperature before baking so the sour cream mixture melds with the chicken for deeper flavor.

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