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Chicken Zucchini Bake

A healthy, gluten-free one-dish bake with shredded chicken, fresh zucchini, cherry tomatoes, creamy mozzarella, and a golden Parmesan crust. Ready in 45 minutes with minimal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie recommended
  • 3 medium zucchinis sliced into rounds
  • 1 cup cherry tomatoes halved
  • 1 cup shredded mozzarella cheese whole milk preferred
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cream cheese softened at room temperature
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp olive oil for greasing baking dish
  • fresh basil optional garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Spatula or mixing spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, sliced zucchini, cherry tomatoes, mozzarella, cream cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully combined with no streaks of cream cheese remaining.
  3. Drizzle olive oil into a 9x13 inch baking dish and spread across the bottom.
  4. Transfer the mixture into the baking dish and spread into an even layer, pressing down gently.
  5. Sprinkle grated Parmesan cheese evenly over the top.
  6. Bake for 25 to 30 minutes until zucchini is fork-tender and cheese is bubbly and golden brown. Broil for the last 2 minutes if needed for more color.
  7. Remove from oven, rest for 5 minutes, garnish with fresh basil if desired, and serve.

Notes

For less watery results, salt zucchini slices and pat dry before mixing. Can be assembled up to 24 hours ahead and refrigerated unbaked. Let sit at room temperature 20 minutes before baking.