I absolutely love this Chicken Zucchini Bake—it’s a wholesome, one-pan meal where tender chicken and tender-crisp zucchini meet a flavorful, cheesy sauce and bake into a comforting, family-friendly dinner.

Chicken Zucchini Bake

Why You’ll Love This Recipe

I adore this recipe because it’s easy to assemble, uses everyday ingredients, and delivers big on flavor without much fuss. The zucchini adds a fresh, light touch, while the chicken stays juicy and satisfying. Toss it in the oven, and it practically makes itself—perfect for busy weeknights or simple weekend meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb chicken breasts or thighs, cut into bite-sized pieces
3 medium zucchini, sliced into ½-inch rounds
1 cup cherry tomatoes, halved (optional for extra freshness)
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup grated mozzarella or cheddar cheese
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil or Italian seasoning
2 Tbsp olive oil
Salt and pepper to taste
Optional garnish: fresh basil or parsley

directions

Preheat oven to 400 °F (200 °C). Lightly grease a 9×13″ baking dish.
In a large bowl, toss chicken pieces with 1 Tbsp olive oil, half the garlic, oregano, basil, salt, and pepper.
Spread seasoned chicken evenly in the baking dish.
In the same bowl, toss zucchini (and tomatoes, if using) with remaining oil, garlic, salt, and pepper.
Arrange zucchini slices atop the chicken in a single layer.
Scatter sliced onion over the top.
Sprinkle Parmesan cheese evenly over the vegetables.
Bake covered for 20 minutes to allow chicken and zucchini to cook through.
Remove cover, sprinkle mozzarella over the bake, and return to the oven for another 10–12 minutes until cheese is melted and golden.
Let it rest for 5 minutes, then garnish with fresh basil or parsley before serving.

Servings and timing

Servings: Serves 4
Total time: Approx. 45 minutes
- Prep: 10 minutes
- Bake (covered): 20 minutes
- Bake (uncovered): 10–12 minutes
- Rest: 5 minutes

Variations

I sometimes swap zucchini for summer squash, eggplant, or bell peppers for added color and texture.
For extra flavor, I stir in sun-dried tomatoes or olives before baking.
I’ll swap mozzarella for feta or goat cheese for tangy richness.
To add a creamy element, I pour ¼ cup of cream or Greek yogurt over the chicken before covering.
I also like topping the bake with breadcrumbs mixed with melted butter for a crunchy crust.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover a portion and warm it in the oven at 350 °F (175 °C) for about 10–12 minutes until hot and bubbly. Microwaving individual servings works too—about 1–2 minutes on medium heat.

FAQs

Can I use frozen zucchini?

I prefer fresh zucchini for texture, but if I use frozen, I thaw and pat it dry first to avoid excess moisture.

Can I substitute chicken for another protein?

Yes—I often use turkey breast, boneless pork chops, or even firm tofu for a vegetarian twist.

What cheese melts best?

Mozzarella melts beautifully and stretches well, but cheddar, Monterey Jack, or a blend also work great for flavor and creaminess.

Can I make this ahead?

Absolutely—I assemble everything, cover, and refrigerate up to 6 hours ahead. I bake it straight from the fridge—just add an extra 5 minutes to the covered bake time.

How do I prevent a soggy bake?

I pat the zucchini dry and avoid overcrowding in the pan. Resting the bake for a few minutes before serving also helps excess juices settle.

Conclusion

This Chicken Zucchini Bake brings together juicy protein, tender vegetables, and gooey cheese in an effortless, flavorful dish. It’s customizable, easy to prep, and satisfying every time. I hope it becomes a regular in your weeknight dinner rotation!