Chicken Zucchini Bake (Cheesy, Low-Carb & Family-Friendly)
A juicy, oven-baked chicken and zucchini casserole layered with tomatoes, herbs, and melted cheese. Perfect for dinner, meal prep, or a lighter comfort meal.
Serves
4 servings
Time
- Prep: 15 minutes
- Bake: 30–35 minutes
- Total: ~45–50 minutes
Ingredients
Main
- 2 large boneless, skinless chicken breasts, cooked & shredded or sliced
- 2 medium zucchini, sliced into rounds or half-moons
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Sauce & Seasoning
- ¾ cup marinara sauce (no sugar added preferred)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt & black pepper, to taste
Garnish (optional)
- Fresh basil or parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish (8×8 or similar).
- Prep zucchini: Toss zucchini slices with olive oil, salt, and pepper.
- Layer base: Spread half of the marinara sauce on the bottom of the dish.
- Add chicken: Layer cooked chicken evenly over the sauce. Sprinkle with garlic, paprika, and Italian seasoning.
- Add vegetables: Arrange zucchini slices and cherry tomatoes over the chicken.
- Top with sauce & cheese: Spoon remaining marinara over the top. Sprinkle with mozzarella and Parmesan.
- Bake uncovered for 30–35 minutes, until bubbly and lightly golden.
- Rest & garnish: Let sit 5 minutes. Garnish with fresh basil or parsley before serving.
Nutrition (Approx. per serving)
- Calories: ~320
- Protein: ~35g
- Carbs: ~10–12g (depends on sauce)
- Fat: ~14g
(Estimates will vary by brands used.)
Nut Information
- Naturally nut-free recipe
- Check labels on cheese and marinara sauce for cross-contamination warnings if serving someone with severe nut allergies
- No peanuts, tree nuts, or nut-based ingredients included
Variations & Tips
- Low-carb/Keto: Use a keto marinara or replace sauce with crushed tomatoes + herbs
- Creamy version: Add ¼ cup ricotta or cottage cheese under the mozzarella
- Extra veggies: Add mushrooms, spinach, or bell peppers
- Protein swap: Works well with turkey or rotisserie chicken
Q & A
Q: Can I use raw chicken instead of cooked?
A: Yes. Dice raw chicken small, season well, and bake covered for 20 minutes first, then uncover and continue baking until fully cooked (165°F / 74°C internal temp).
Q: Can I make this ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake when ready.
Q: Is this freezer-friendly?
A: Yes. Freeze baked or unbaked (well wrapped) for up to 2 months. Thaw overnight before reheating.
Q: What can I serve with it?
A: Great with a green salad, cauliflower rice, garlic green beans, or crusty bread (if not low-carb).
Q: Can I make it dairy-free?
A: Yes—use dairy-free cheese or skip cheese and finish with herbed olive oil.
