This Easy Baked Chicken and Zucchini Casserole is a tasty mix of juicy chicken and tender zucchini, all baked together with cheese and spices. It’s simple to make and perfect for a busy day!
I love how everything cooks in one dish, making cleanup a breeze. Plus, it’s great for leftovers—I always sneak an extra piece when no one is looking! 😄
Key Ingredients & Substitutions
Zucchini: I love using large zucchinis for their mild taste and texture. If zucchini isn’t available, you can use yellow squash. They cook similarly and give a nice color to the dish!
Chicken: Boneless, skinless chicken breasts are a great lean protein choice. You can substitute with chicken thighs for more flavor and juiciness. Rotisserie chicken also works if you’re short on time!
Cheese: Mozzarella is creamy and melts well, while Parmesan adds a nice savory kick. If looking for alternatives, try Monterey Jack for flavor or nutritional yeast for a dairy-free option.
Italian Seasoning: This mix is perfect for flavor! You can easily swap it for individual herbs like oregano and basil. Fresh herbs can also be used if you have them on hand for a fresher taste!
How Can I Ensure My Chicken is Perfectly Cooked?
Getting your chicken just right is key to a tasty casserole. Start by searing the chicken breasts. This gives a nice golden color and adds flavor. Here’s how to do it:
- Heat your skillet on medium-high, adding oil to prevent sticking.
- Don’t overcrowd the pan. Cook in batches if necessary.
- Cook for 2-3 minutes on each side, just until golden. The chicken will finish cooking in the oven!
- Always check the internal temperature, which should reach 165°F (74°C) for safety.
Rest the chicken after baking for a few minutes before serving. This helps the juices settle back in, making it more tender!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 large zucchinis, sliced into rounds
- 2 boneless, skinless chicken breasts
For the Cheese Toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 teaspoon crushed red pepper flakes for a little heat
- Fresh chopped parsley or chives for garnish
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and around 25 minutes to bake, totaling approximately 35 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This ensures everything cooks evenly and the cheese melts beautifully.
2. Prepare Your Baking Dish:
Take a baking dish and lightly grease it with 1 tablespoon of olive oil. This helps prevent sticking and makes cleanup easier.
3. Season the Chicken:
Sprinkle both sides of the chicken breasts with salt, pepper, garlic powder, and the Italian seasoning. This adds fantastic flavor to the dish!
4. Sear the Chicken:
In a skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Once hot, place the chicken breasts in the skillet and sear for about 2-3 minutes on each side until they are nicely golden brown. They don’t need to be fully cooked at this stage, as they will finish baking in the oven. Remove them from heat.
5. Layer the Zucchini:
Place the sliced zucchini evenly across the bottom of your greased baking dish. This will create a delicious layer beneath the chicken!
6. Add the Chicken:
Gently place the seared chicken breasts on top of the zucchini, ensuring they’re evenly spaced out.
7. Top with Cheese:
Sprinkle the mozzarella and Parmesan cheeses evenly over the chicken and zucchini. If you like a little heat, you can add the crushed red pepper flakes on top!
8. Bake the Casserole:
Put your baking dish in the oven and bake uncovered for 20-25 minutes. It’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and starting to brown.
9. Let It Rest:
Once done, remove the casserole from the oven and let it rest for a few minutes. This helps the flavors meld together nicely.
10. Garnish and Serve:
Before serving, sprinkle fresh chopped parsley or chives on top for a burst of color and flavor. Enjoy your delicious and keto-friendly baked chicken and zucchini casserole!
FAQ for Easy Baked Chicken and Zucchini Casserole
Can I Use Different Vegetables in This Casserole?
Absolutely! While this recipe calls for zucchini, you can substitute with other vegetables like yellow squash, bell peppers, or even asparagus. Just make sure to slice them thinly for even cooking!
What If I Don’t Have Mozzarella Cheese?
No worries! You can use any cheese that melts well, such as Monterey Jack, Gouda, or even a blend of cheeses. Just keep in mind that each will bring its own flavor to the dish!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through. The casserole may lose a bit of crispness, but it’ll still be delicious!
Can I Make This Recipe Ahead of Time?
Yes, you can prep this casserole in advance! Assemble it up to the point of baking, cover it, and refrigerate for a day. When you’re ready to cook, just pop it into a preheated oven. You might need to add a few extra minutes to the baking time if it’s cold from the fridge.
