When it comes to cozy weeknight dinners, nothing beats a comforting, oven-baked casserole. This Chicken Zucchini Casserole Recipe is hearty, healthy, and absolutely delicious. It’s packed with juicy chicken, tender zucchini, melty cheese, and savory herbs—all baked together in one bubbling, golden dish.
Whether you’re trying to use up a garden’s worth of zucchini, meal prepping for the week, or feeding a hungry family, this casserole delivers. It’s low-carb, gluten-free adaptable, and completely satisfying.
Why You’ll Love This Chicken Zucchini Casserole
- Easy one-dish meal
- Great way to use up zucchini
- Creamy, cheesy, and packed with protein
- Freezer-friendly and meal-prep approved
- Versatile – add rice, pasta, or keep it low-carb
This dish combines the best of both worlds: comfort food and nutritious ingredients.
Ingredients Needed
Here’s everything you’ll need to make the ultimate Chicken Zucchini Casserole.
For the Base:
- 2 medium zucchini, diced or thinly sliced
- 2 cups cooked chicken breast or thigh, shredded or cubed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked rice or quinoa (optional, for added bulk)
- 1 tablespoon olive oil
For the Sauce:
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise (or sub with more yogurt)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
For the Topping:
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/4 cup grated Parmesan
- 1/2 cup breadcrumbs (optional for crunch)
- 1 tablespoon melted butter (for breadcrumbs)
Optional Add-ins
You can modify the recipe based on what’s in your fridge:
- Chopped spinach or kale
- Mushrooms
- Bell peppers
- Cooked bacon or turkey sausage
- Cooked pasta instead of rice
How to Make Chicken Zucchini Casserole – Step by Step
Follow these easy steps for a perfect casserole every time:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Sauté the Veggies
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and cook until softened (3–4 minutes).
- Add garlic and zucchini. Sauté until zucchini is tender but not mushy (5–7 minutes).
- Remove from heat.
Tip: If your zucchini is very watery, place sautéed zucchini in a colander and gently press to release excess moisture.
Step 3: Prepare the Creamy Sauce
In a large mixing bowl, combine:
- Sour cream or Greek yogurt
- Mayonnaise
- Salt, pepper, paprika, thyme, and onion powder
Whisk until smooth and creamy.
Step 4: Mix the Filling
To the bowl, add:
- Cooked chicken
- Cooked rice or quinoa (if using)
- Sautéed zucchini and onion mixture
Stir until everything is coated evenly in the creamy sauce.
Step 5: Assemble the Casserole
- Pour the mixture into the prepared baking dish.
- Spread evenly with a spatula.
- Top with shredded cheddar and parmesan cheese.
Optional Crunch: Combine breadcrumbs and melted butter. Sprinkle over the cheese topping for a golden, crispy finish.
Step 6: Bake It
- Bake uncovered for 25–30 minutes, or until the top is bubbly and golden.
- If using breadcrumbs, broil for 2–3 minutes at the end for extra crispiness.
Step 7: Rest and Serve
Let the casserole cool for 5–10 minutes before serving. This allows the filling to set and enhances flavor.
Flavor and Texture Notes
This casserole is creamy, cheesy, and savory with a hint of sweetness from zucchini. The chicken provides protein and substance, while the sauce ties everything together with a tangy, seasoned richness. When topped with cheese and breadcrumbs, it adds a crunchy layer that contrasts beautifully with the soft filling.
Storage and Reheating Tips
Refrigerator:
- Store leftovers in an airtight container for up to 4 days.
Freezer:
- Freeze the fully cooked casserole for up to 2 months.
- Wrap tightly with foil and plastic wrap.
Reheating:
- Oven: Cover with foil and bake at 350°F (175°C) for 20–25 minutes.
- Microwave: Heat in 60-second intervals until warm throughout.
Make-Ahead Instructions
- Prep ahead: Assemble the casserole up to a day in advance. Store covered in the fridge.
- Bake later: Add 5 extra minutes to the baking time if cooking from cold.
- Freeze unbaked: Assemble and freeze before baking. Thaw overnight before baking as usual.
How to Keep Zucchini from Getting Watery
Zucchini contains a lot of moisture. Here’s how to keep your casserole from becoming soggy:
- Salt it: Toss zucchini with salt and let sit for 10–15 minutes. Pat dry.
- Sauté it: Cooking helps release and evaporate some of the water.
- Drain it: Use a fine mesh strainer or colander to press out excess moisture after cooking.
- Avoid overcooking: Mushy zucchini = extra water.
What to Serve with Chicken Zucchini Casserole
While this casserole can stand alone as a full meal, here are some sides to round out your plate:
Simple Sides:
- Fresh garden salad with vinaigrette
- Roasted asparagus or green beans
- Garlic bread or crusty rolls
- Mashed cauliflower
Hearty Additions:
- Tomato basil soup
- Cornbread
- Buttered noodles
Drinks:
- Light white wine like Pinot Grigio
- Sparkling water with lemon
- Unsweetened iced tea
Healthy Variations
This recipe is flexible and can be made lighter or diet-friendly:
Low-Carb / Keto
- Omit the breadcrumbs and rice/quinoa.
- Add extra chicken or vegetables for volume.
- Use full-fat Greek yogurt and mayo.
Gluten-Free
- Skip the breadcrumbs or use gluten-free panko.
- Double-check all sauce ingredients.
Dairy-Free
- Substitute cheese with dairy-free alternatives.
- Use cashew cream or dairy-free yogurt for the sauce.
How to Add Even More Flavor
- Mix in shredded rotisserie chicken for a smoky twist.
- Use a blend of cheddar and pepper jack for extra kick.
- Add fresh herbs like basil, parsley, or thyme before baking.
- Top with crushed Ritz crackers or French-fried onions for a decadent crunch.
Kid-Friendly Tips
- Dice the zucchini small for picky eaters.
- Use mild cheeses like mozzarella or Colby Jack.
- Add a layer of cooked pasta shells to mimic mac-and-cheese.
FAQs About Chicken Zucchini Casserole
Can I make this casserole ahead of time?
Yes! Assemble it ahead and refrigerate for up to 24 hours before baking.
Can I freeze this dish?
Absolutely. It freezes well before or after baking. Thaw overnight and bake as directed.
Is this recipe low-carb?
Yes, especially if you skip the rice and breadcrumbs. Perfect for keto and low-carb lifestyles.
Can I use rotisserie chicken?
Yes! It’s a great shortcut that adds extra flavor and saves time.
Can I use frozen zucchini?
You can, but it releases more water. Thaw and drain it thoroughly before using.
What other veggies can I add?
Try chopped spinach, mushrooms, peas, corn, or bell peppers.
Conclusion – A Casserole to Remember
This Chicken Zucchini Casserole is the kind of recipe you’ll turn to again and again. It’s warm, filling, and so easy to make. Whether you’re feeding a family, preparing meals for the week, or just craving comfort food with a nutritious twist, this dish delivers on all fronts.
From its creamy texture and melty cheese to the perfectly cooked zucchini and juicy chicken, every bite is a delicious reminder that wholesome food can be both simple and satisfying.
