Dinner

Chicken Zucchini Bake Recipe

ByMatteo Rossi October 26, 2025October 26, 2025

Introduction

This Chicken Zucchini Bake is a comforting and cheesy dish perfect for a simple weeknight dinner. Combining tender chicken, fresh vegetables, and a creamy cheese blend, it’s both delicious and easy to prepare.

A white shallow round dish filled with a baked egg casserole showing two visible layers: the bottom layer has a smooth yellow egg base, and the top layer is a melted, slightly browned cheese with scattered pieces of cooked brown mushrooms and green zucchini slices, all mixed with small bits of yellow squash. The surface shows a bubbly, golden texture with light herbs sprinkled. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces boneless chicken
4 ounces fresh mushrooms
1 medium zucchini
2 tablespoons butter
Salt and fresh ground black pepper, to taste
2 cups shredded Italian cheese blend
1/2 cup sour cream
2 green onions
2 large or jumbo eggs (beaten)
2 teaspoons dried basil

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: Dice the chicken into bite-sized cubes on a cutting board.
Step 3: Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters for even cooking.
Step 4: Melt the butter in a large pan over medium heat.
Step 5: Add the chicken, zucchini, mushrooms, salt, and pepper to the pan. Cook and stir often until tender, about 5 minutes. Drain the mixture in a colander to remove excess moisture.
Step 6: In a bowl, mix together the shredded cheese, sour cream, sliced green onions, beaten eggs, dried basil, salt, and black pepper until well combined.
Step 7: Stir the cooked chicken and vegetables into the cheese mixture, ensuring everything is evenly coated.
Step 8: Spray two 18.6-ounce individual baking dishes with non-stick spray.
Step 9: Divide the chicken and cheese mixture evenly between the two prepared dishes.
Step 10: Bake in the preheated oven for 30-35 minutes until bubbly and golden on top.
Step 11: Let the bake cool for 5 minutes before serving.
Step 12: Serve hot dishes on pot holders or trivets to protect your table or countertop.

Tips & Variations

Use fresh basil instead of dried for a brighter herb flavor.
For extra crunch, sprinkle breadcrumbs on top before baking.
Swap out Italian cheese for mozzarella and Parmesan for a different cheese profile.
Add chopped bell peppers or spinach to increase the veggie content.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the creamy texture.

How to Serve

The dish is a baked casserole in a white oval baking dish, filled with a golden-brown top layer that looks cheesy and slightly crispy. Under the top layer, there are visible slices of green zucchini and browned mushroom pieces scattered evenly throughout the creamy, light yellow egg base. The texture of the top is uneven with some browned spots, indicating a well-cooked crust, while the inside looks soft and moist. The baking dish edges show some baked cheese residue that is slightly browned. The surface underneath the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of boneless chicken pieces?

Yes, chicken breasts work well. Just dice them into small cubes to ensure even cooking and tenderness.

Is this dish freezer-friendly?

Yes, you can freeze the baked dish for up to 2 months. Make sure to cool completely before covering tightly and freezing. Thaw overnight in the fridge before reheating.