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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
Cook Time 30 minutes
Total Time 40 minutes
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 9x13-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.