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

Scale

2 lbs chicken breast, cut into chunks
3 medium zucchini, sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 tbsp olive oil
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream (or half & half)
1 tsp Italian seasoning
½ tsp paprika
Salt & pepper, to taste

Fresh parsley, for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2–3 minutes.
Add chicken, season with salt, pepper, paprika, and Italian seasoning. Cook until lightly browned, about 5 minutes.
Layer zucchini slices and cooked chicken in the baking dish.
Pour cream evenly over the mixture, then top with mozzarella and Parmesan cheese.
Bake uncovered for 30–35 minutes, until bubbly and golden on top.

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.