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Cheesy Italian Chicken Zucchini Casserole

Cheesy Italian Chicken Zucchini Casserole - featured image
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This Cheesy Italian Chicken Zucchini Casserole is a comforting, easy dinner packed with juicy chicken, tender zucchini, and gooey cheese, all baked with Italian herbs and marinara. It’s a family-friendly, low-carb meal perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, diced
  • 3 medium zucchini (about 1 lb), sliced into half-moons
  • 2 cups shredded mozzarella cheese (part-skim preferred)
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups marinara sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons olive oil
  • Fresh basil, chopped (optional, for garnish)
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: 1/2 cup ricotta cheese
  • Optional: 1 cup chopped spinach
  • Optional: Almond flour or gluten-free breadcrumbs for topping

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Dice chicken breast into 1-inch cubes. Season with salt, pepper, and half the Italian seasoning.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken for 4-5 minutes until lightly golden and just cooked through. Remove to a bowl.
  4. Slice zucchini into 1/4-inch half-moons. Toss with remaining olive oil, garlic powder, onion powder, and a pinch of salt.
  5. Sauté zucchini in the same skillet for 3-4 minutes until just tender and starting to brown. Do not overcook.
  6. In a large mixing bowl, combine cooked chicken, sautéed zucchini, 1 cup mozzarella, 1/4 cup parmesan, marinara sauce, and remaining Italian seasoning. Fold in ricotta or spinach if using.
  7. Pour mixture into prepared baking dish and spread evenly. Top with remaining mozzarella and parmesan. Add almond flour or gluten-free breadcrumbs if desired.
  8. Bake uncovered for 25-30 minutes until cheese is melted and bubbly and edges are golden brown. Broil for 1-2 minutes for a deeper golden top, if desired.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh basil if using.
  10. Cut into squares and serve warm.

Notes

For best results, do not overcook the chicken or zucchini before baking. If zucchini is very watery, salt and blot dry before cooking. Let casserole rest after baking to allow flavors to settle and moisture to reabsorb. Can be made ahead and baked when ready. Use gluten-free marinara and breadcrumbs for a gluten-free version. Substitute chickpeas or white beans for a vegetarian option.

Nutrition

Keywords: chicken casserole, zucchini casserole, Italian casserole, cheesy chicken bake, low carb dinner, easy weeknight meal, gluten free casserole, family dinner, healthy comfort food

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