Description
Whip up a comforting chicken zucchini bake casserole in minutes—tender chicken, fresh zucchini, creamy sauce, and golden crust. Perfect week
Ingredients
Scale
- 2 cups cooked shredded chicken (about 2 boneless, skinless breasts)
- 2 medium zucchinis, diced (about 1 cup)
- 1 cup shredded part‑skim mozzarella cheese
- 1 cup shredded part‑skim cheddar cheese
- 1 cup low‑fat plain Greek yogurt
- 1/2 cup low‑fat milk
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a light spray of olive oil.
- Sauté the zucchini. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced zucchini and minced garlic, sautéing until the zucchini is just tender, about 4–5 minutes. Season with a pinch of salt and pepper. Set aside.
- Mix the base. In a large bowl, combine the shredded chicken, sautéed zucchini, Greek yogurt, milk, beaten eggs, mozzarella, cheddar, Parmesan, Italian seasoning, salt, and pepper. Stir until everything is evenly coated.
- Transfer to the dish. Pour the mixture into the prepared baking dish, spreading it out evenly.
- Top it off. In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumb mixture over the casserole. Finish with a light dusting of grated Parmesan.
- Bake. Place in the oven and bake for 25–30 minutes, or until the top is golden brown and the casserole is set. A toothpick inserted in the center should come out clean.
- Rest and serve. Let the casserole rest for 5 minutes before slicing. Garnish with chopped parsley for a fresh pop of color.
Notes
- Use leftover rotisserie chicken for a time‑saving shortcut.
- For extra moisture, add a splash of low‑fat milk to the yogurt mixture.
- If you like a crisp top, broil for the last 2 minutes—watch closely to avoid burning.
- To keep the casserole from drying out, cover loosely with foil during the first 15 minutes of baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Chicken
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken zucchini bake casserole