Description
Chicken Zucchini Bake is a wholesome, comforting dish perfect for a weeknight dinner or meal prep. It combines tender chicken, fresh zucchini, and a creamy, cheesy sauce, all baked to bubbly perfection.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream or plain Greek yogurt
- 1 egg
- ½ cup chopped onion
- ½ teaspoon paprika
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a medium baking dish. In a skillet over medium heat, warm the olive oil and sauté the diced chicken with garlic powder, onion powder, salt, pepper, and paprika. Cook for about 6 to 8 minutes until the chicken is no longer pink. Remove from heat and set aside.
- In a large bowl, combine the sliced zucchini, cooked chicken, chopped onion, sour cream, egg, half of the mozzarella cheese, and half of the Parmesan cheese. Add Italian seasoning and mix everything until well coated.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining mozzarella and Parmesan cheese.
- Bake uncovered for 25 to 30 minutes, or until the top is golden and bubbly and the zucchini is tender. Let it rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- This dish is low-carb and packed with protein.
- Great for meal prep and leftovers.
- Use fresh seasonal zucchini for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Chicken Zucchini Bake, low-carb, meal prep, weeknight dinner