A Historical Overview of Chicken & Zucchini Dishes
Chicken and zucchini have long been staples in Mediterranean and European cooking. Zucchini, introduced to the U.S. from Italy in the 1920s, quickly became a summer favorite due to its versatility and mild flavor. Combined with chicken, a lean source of protein, these two ingredients formed the base for countless casseroles and bakes, popularized in the mid-20th century when oven-baked family meals became a weeknight tradition. Today, chicken zucchini bakes remain a wholesome, comforting, and nutrient-packed dish celebrated in kitchens worldwide.
Chicken Zucchini Bake – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Chicken Zucchini Bake is a creamy, hearty, and flavorful dish that’s perfect for summer dinners or cozy weeknights. Made with juicy chicken breast, tender zucchini, and a cheesy golden topping, it’s a protein-packed meal the whole family will love. Ready in under an hour, it’s simple to prepare, naturally low-carb, and ideal for meal prep or potlucks.
Ingredients
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2 lbs chicken breast, cut into chunks
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3 medium zucchini, sliced into rounds
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1 small onion, diced
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3 cloves garlic, minced
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1 tbsp olive oil
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup heavy cream (or half & half)
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1 tsp Italian seasoning
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½ tsp paprika
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Salt & pepper, to taste
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Fresh parsley, for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2–3 minutes.
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Add chicken, season with salt, pepper, paprika, and Italian seasoning. Cook until lightly browned, about 5 minutes.
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Layer zucchini slices and cooked chicken in the baking dish.
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Pour cream evenly over the mixture, then top with mozzarella and Parmesan cheese.
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Bake uncovered for 30–35 minutes, until bubbly and golden on top.
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Garnish with fresh parsley before serving.
Notes
Swap heavy cream with Greek yogurt for a lighter version.
Add mushrooms, spinach, or bell peppers for extra veggies.
Leftovers keep well in the fridge for up to 4 days.
FAQs
1. Can I freeze Chicken Zucchini Bake?
Yes! Allow it to cool completely, then freeze in portions. Reheat in the oven at 350°F until warmed through.
2. What cheese works best for this bake?
Mozzarella and Parmesan are classic, but you can try cheddar, provolone, or even feta for different flavors.
3. How do I prevent watery zucchini in casseroles?
Lightly salt zucchini slices and let them sit for 10 minutes, then pat dry before baking. This reduces excess water release.
