This Easy Italian Chicken and Zucchini Bake is a tasty one-pan meal! Juicy chicken and fresh zucchini are mixed with herbs and cheese for a comforting dinner that’s full of flavor.
You can’t go wrong with a dish that requires little cleanup! I love that it’s quick to prep, and my family always gobbles it up. Plus, who doesn’t love cheesy goodness? 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis add a nice crunch and moisture. If you’re out of zucchini, you can use yellow squash or even bell peppers as a substitute for similar textures. You could even include spinach for a different flair!
Chicken: I find that shredded rotisserie chicken works great here since it’s already cooked and flavorful. If you’re looking for a healthier option, boneless, skinless chicken thighs are juicy and flavorful. Or, for a vegetarian twist, substitute with chickpeas or tempeh.
Marinara Sauce: Use your favorite jarred marinara for convenience. If you prefer homemade, just blend canned tomatoes with garlic, onion, and herbs. You could also swap it for pesto for a unique flavor!
Cheeses: Mozzarella is classic for melting, but a mix of mozzarella and provolone will give it a nice flavor. Philly cream cheese can also be used for a creamy texture. For a dairy-free option, try vegan mozzarella or nutritional yeast for a cheesy flavor.
How Do You Ensure the Zucchini is Perfectly Cooked?
Getting zucchini right is all about cooking it just the right amount. You want to sauté it until softened but still crisp, which prevents it from becoming mushy in the bake.
- Heat the skillet over medium heat and add olive oil. Wait until it’s hot before adding garlic.
- Cook zucchini for about 4-5 minutes. Stir occasionally for even cooking.
- Season lightly and remove once it’s tender but still has a bite, about halfway through cooking time.
This will ensure your zucchini maintains its structure and adds great texture to the dish! Enjoy your bake! 🥗
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 3 medium zucchinis, sliced
- 2 cups cooked chicken breast, diced or shredded
- 2 cups marinara sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 25-30 minutes to bake, making the total time around 40 minutes. It’s perfect for a weeknight meal when you’re short on time but still want something hearty and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). This ensures it’s hot and ready when you’re done preparing your bake!
2. Sauté the Garlic and Zucchini:
In a large skillet, add the olive oil and heat it over medium heat. Toss in the minced garlic and sauté for about 1 minute until it’s fragrant—be careful not to burn it! Then, add the sliced zucchini to the skillet. Cook for about 4-5 minutes until the zucchini is slightly tender but still has a nice crunch. Season with salt, pepper, and half of the dried Italian seasoning. Once done, remove it from heat.
3. Mix the Ingredients:
In a large mixing bowl, combine the cooked chicken, the sautéed zucchini, marinara sauce, and the remaining Italian seasoning. Give everything a good mix until it’s well combined.
4. Assemble the Bake:
Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Then, sprinkle the top generously with shredded mozzarella and grated Parmesan cheese.
5. Bake to Perfection:
Pop the baking dish into your preheated oven and bake uncovered for about 25-30 minutes, until the cheese is melted, bubbly, and lightly golden. Your kitchen will smell amazing!
6. Rest and Serve:
Once it’s done, take it out of the oven and let it sit for about 5 minutes. This helps everything set a bit! Finally, garnish with fresh parsley or basil if you like, then serve warm and enjoy your tasty Italian Chicken and Zucchini Bake! 😊
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Fresh Chicken Instead of Cooked Chicken?
Absolutely! If you prefer fresh chicken, simply dice boneless, skinless chicken breasts or thighs and sauté them in the skillet with the garlic before adding the zucchini. Cook until they’re no longer pink, then continue with the recipe as directed.
What Can I Substitute for Zucchini?
No zucchini? No problem! You can replace it with yellow squash, bell peppers, or even eggplant. Just keep in mind that different vegetables may require slightly different cooking times, so adjust as needed to keep them tender-crisp.
How Do I Store Leftovers?
Store any leftover Italian Chicken and Zucchini Bake in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it in an oven set to 350°F (175°C) until heated through.
Can I Make This Recipe Vegetarian?
Yes, you can! To make it vegetarian, simply omit the chicken and substitute it with cooked chickpeas or tofu for protein. You can also add more veggies like spinach or mushrooms for extra flavor and nutrition!
