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This Italian Chicken and Zucchini Bake is one of those dinners I keep coming back to when I want something that feels substantial without a lot of effort. Everything goes into one baking dish, the oven does the work, and you end up with bubbling cheese over saucy chicken and tender zucchini. My family asks for it regularly, which is always the real test.

It also happens to be a great use for rotisserie chicken, if you grab one during the week, this is exactly where it should go.

A Few Ingredient Notes

Zucchini: Slice it about ¼ inch thick any thinner and it gets lost in the sauce, any thicker and it won’t cook through properly. Yellow squash works as a 1:1 swap if that’s what you have.

Chicken: Rotisserie chicken is my first choice here because it’s already seasoned and pulls apart easily. Freshly cooked chicken breasts or thighs work too just dice or shred after cooking. I lean toward thighs if I’m cooking from scratch since they stay juicier in the oven.

Marinara: Use whatever jarred sauce you like. I go with one that’s on the thicker side so the bake doesn’t turn watery. If yours seems thin, let it simmer for 5 minutes on the stovetop before adding it in.

Cheese: The mozzarella is for melt, the Parmesan is for flavor and a little color on top. Don’t skip the Parmesan it makes a real difference in the final crust.

Easy Italian Chicken and Zucchini Bake

Italian Chicken and Zucchini Bake

A easy one-pan bake with juicy chicken, tender zucchini, marinara, and bubbling mozzarella. Ready in about 40 minutes — great for using up rotisserie chicken.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 260

Ingredients Method Notes

Ingredients

  

• 3 medium zucchinis — sliced ¼ inch thick
• 2 cups cooked chicken breast — diced or shredded rotisserie works great
• 2 cups marinara sauce — use a thicker sauce to avoid a watery bake
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic — minced
• 1 tsp dried Italian seasoning
• 1 tbsp olive oil
• Salt and pepper — to taste
• Fresh parsley or basil — optional for garnish

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add sliced zucchini, season with salt, pepper, and half the Italian seasoning, and cook for 4–5 minutes until slightly softened. Remove from heat.
3. In a large bowl, combine the cooked chicken, sautéed zucchini, marinara sauce, and remaining Italian seasoning. Stir to combine.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded mozzarella and grated Parmesan.
5. Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden on top.
6. Let the bake rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Rotisserie chicken makes this especially easy on busy nights. Make sure to pre-cook the zucchini, skipping this step leads to a watery bake. Leftovers keep in the fridge for up to 3 days.

Don’t Skip the Pre-Cook on the Zucchini

Zucchini releases a lot of water when it bakes. If you throw it in raw, you’ll end up with a watery bake and soggy texture. A quick 4–5 minutes in the skillet with olive oil and garlic gets rid of most of that moisture and adds flavor before it even hits the oven. You want it just barely softened it will finish cooking in the oven.

Questions I Get About This Recipe:

Can I use raw chicken instead of cooked?

Yes, dice boneless skinless chicken breasts or thighs into bite-sized pieces and sauté them with the garlic before the zucchini goes in. Cook until no longer pink, then proceed as normal. Add about 5 extra minutes of bake time and check that the internal temp hits 165°F.

My bake came out watery, what happened?

Almost always the zucchini. Make sure you pre-cook it until it’s given off its moisture, and use a thicker marinara sauce. Some brands are much more watery than others.

Can I make it ahead?

You can assemble the whole thing and refrigerate it (covered) for up to 24 hours before baking. Add 5–10 minutes to the bake time if it goes in cold.

How do I store leftovers?

Airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for best results the microwave works but softens the cheese texture.