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Ever since I discovered this cheesy zucchini and chicken bake, it's been my go-to when I want something filling and veggie-packed without standing at the stove forever. Everything comes together in a bubbly, cheesy dish that makes everyone happy.
The first time I threw this together, my mother-in-law had dropped off way more zucchini than I knew what to do with. Everybody loved it, so now I always make extra for the freezer.
Delicious Ingredients
- Olive oil: grease your pan and add flavor try getting the good extra-virgin stuff
- Fresh basil optional for topping: the green leaves look pretty and taste super fresh if you want extra color
- Mozzarella cheese shredded: for that gooey finish if you want it creamier use the whole milk kind
- Medium zucchinis sliced: they give moisture and a gentle bite pick ones that feel solid
- Parmesan cheese grated: gives a salty edge stick to fresh grated for more pizzazz
- Garlic powder: boosts the flavor and should smell strong not bland
- Cream cheese softened: let it sit out so it mixes easily gives a velvety base
- Salt and pepper to taste: brings it all together so don't skip this part
- Cherry tomatoes halved: they balance all that richness and pop with sweetness look for shiny firm ones
- Italian seasoning: toss in your favorite mix or just a sprinkle of oregano, thyme, and basil
- Shredded cooked chicken: a protein boost using rotisserie saves you even more time
Simple Steps
- Let It Cool and Add Basil:
- Give it a few minutes to rest so it sets up then toss some fresh basil on top and scoop out big servings
- Pop It in the Oven:
- Set your bake inside and give it 25-30 minutes look for bubbling cheese and tender zucchini
- Slick the Baking Dish:
- Rub some olive oil all over a 9 by 13 inch pan or 23 by 33 cm pan to stop sticking and crank up the flavor
- Get Your Oven Hot:
- Warm up the oven to 375 F or 190 C all the way—you want your cheese to bubble and brown evenly
- Combine Everything:
- Dump all the chicken, zucchini, tomatoes, mozzarella, cream cheese, garlic powder, Italian herbs, salt, and pepper in a big bowl Mix well until the cream cheese disappears and everything's coated
- Spread and Top Off:
- Even out the mixture in the oiled pan make sure you get the corners Cover it all with a layer of grated Parmesan for that crispy, golden finish
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Whenever this comes out of the oven, the roasted tomatoes in those cheesy layers are the best part At my place, everyone tries to claim the golden crispy sides
How to Store
Once it's cooled down, pop the leftovers in a sealed container in the fridge—they'll last up to four days. Want to save it for later? Freeze in portions, wrap well, and when you're ready, warm it back up in the microwave or oven. It'll taste just as good.
Ingredient Swaps
Use leftover turkey or grab rotisserie chicken if you want this super fast. Greek yogurt is a good stand-in for cream cheese. If you're out of mozzarella, Monterey Jack or provolone also get the job done.
Ways To Serve
I like it alongside a tossed green salad but it's also awesome over a scoop of cooked quinoa. Add a glass of chilled white wine or lemony sparkling water for something extra nice.
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Frequently Asked Questions
- → How do I stop it from turning out soggy?
Give your zucchini a little salt, let it sit, then use some paper towels to pat it dry before baking.
- → Can I swap in other cheeses?
Absolutely! Mix mozzarella with cheddar for a new flavor, or try ricotta for some extra creaminess that still melts well.
- → Best way to shred chicken for this?
Grab a rotisserie or poached chicken, then just use two forks to pull it apart, or take a hand mixer to get it really fine.
- → Will my veggies cook at the same speed?
Slice your zucchini evenly so they all soften at the same time, and make sure they’re covered with cheesy goodness.
- → How should I warm up the leftovers?
Pop the dish back in the oven at 160°C (325°F) with a cover till it’s heated through, or heat a portion in the microwave until it’s nice and hot.