Chicken Zucchini Casserole is a comforting dish that brings together tender pieces of chicken, fresh zucchini, and a creamy cheesy sauce all baked to golden perfection. The zucchini adds a nice, soft texture and a mild flavor that pairs wonderfully with the seasoned chicken and cheesy topping. It’s an easy and satisfying meal that feels like a warm hug on a plate.
I love making this casserole because it’s a great way to sneak in some veggies without anyone complaining. The chicken stays juicy, and the zucchini absorbs all those rich flavors, making every bite packed with goodness. One tip I have is to lightly salt the zucchini before baking to draw out extra moisture, so the casserole isn’t watery at all.
My favorite way to enjoy this dish is fresh from the oven, paired with a simple side salad or some crusty bread. It’s perfect for a cozy weeknight dinner or for feeding guests since it’s straightforward to prepare but always impresses. Every time I make it, the leftovers taste just as good, which makes it a winner in my house!
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis work great here. If you can, use firm zucchinis and slice them thinly for even cooking. If zucchini isn’t available, yellow squash is a tasty substitute.
Chicken: Cooked chicken breast is best for tenderness and mild flavor. Leftover rotisserie chicken or shredded turkey can also work well in this casserole.
Cheese: Mozzarella and cheddar bring great meltiness and flavor. Parmesan adds a nice sharpness on top. If you want, swap cheddar for Monterey Jack or Colby for a milder taste.
Dairy Mix: Sour cream, mayonnaise, and cream cheese make the sauce creamy and rich. For a lighter option, try Greek yogurt instead of sour cream or use less mayo.
How Do I Prevent the Casserole from Getting Watery?
Zucchini has a lot of water, so handling it right is key to avoid soggy casserole. Here’s what I do:
- Slice zucchini thin and sauté it briefly to soften and release some moisture.
- After sautéing, you can place zucchini on paper towels and gently press to soak up extra water.
- Lightly salt sliced zucchini beforehand if you have time, then let it sit for 10-15 minutes. Pat dry before using.
- Using a thick, creamy sauce as in this recipe helps bind everything and reduces watery texture.
These steps give you a creamy but not runny casserole with a great texture.
Equipment You’ll Need
- Medium skillet – perfect for sautéing zucchini quickly without crowding the pan.
- Mixing bowl – to combine your creamy sauce and ingredients smoothly.
- 9×9-inch casserole dish – just the right size for even baking and serving.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Spatula or large spoon – for mixing ingredients gently without breaking up the chicken.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ground turkey to change up the protein and flavor profile.
- Add chopped bell peppers or mushrooms for extra veggies and a different texture.
- Mix in some shredded Parmesan with the mozzarella for sharper, richer cheese flavor.
- Stir in fresh herbs like basil or thyme to brighten the dish with herbal notes.
How to Make Chicken Zucchini Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 medium zucchinis, thinly sliced
- 2 cups cooked chicken breast, diced or shredded
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Creamy Sauce:
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
- Salt and pepper to taste
Other:
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil (for sautéing the zucchini)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25-30 minutes to bake, and a few minutes to rest before serving. So plan around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready and Prep Zucchini:
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish. Then, heat some olive oil in a skillet over medium heat. Add your thinly sliced zucchini and sauté for about 3-4 minutes until just starting to soften. Remove from heat.
2. Make the Creamy Sauce and Mix Everything:
In a large bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, Italian seasoning, salt, and pepper. Stir well until smooth. Now add the cooked chicken, sautéed zucchini, and half of your shredded mozzarella and cheddar. Mix gently until everything is coated evenly.
3. Assemble and Bake Your Casserole:
Spread the mixture into your prepared casserole dish. Sprinkle the remaining mozzarella, cheddar, and all of the Parmesan cheese evenly on top. Bake in the oven for 25-30 minutes, until the casserole is bubbling and the cheese on top turns nicely golden brown.
4. Rest and Serve:
Take the casserole out of the oven and let it rest a few minutes to set. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve warm, and enjoy your creamy, cheesy Chicken Zucchini Casserole!
Can I Use Frozen Zucchini for This Casserole?
Yes, you can use frozen zucchini, but make sure to thaw it completely and squeeze out any excess moisture before sautéing. This helps prevent the casserole from becoming watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until heated through and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Chicken?
Yes, you can swap chicken for turkey, cooked sausage, or even tofu for a vegetarian twist. Just make sure your substitute is cooked before adding it to the casserole.
