If you are looking for simple, delicious ways to use fresh chicken and zucchini, you are definitely in the right place! I have three fantastic recipes today that are perfect for any weeknight meal.
These dishes are all about making your cooking easier and tastier, featuring this great veggie and protein combo. Get ready to make some really yummy dinners that everyone will enjoy!
Jump to Recipe:
- 1. Easy Cheesy Keto Chicken Zucchini Bake Recipe
- 2. Delicious Cheesy Chicken Zucchini Rice Bake
- 3. Quick Chicken Zucchini Casserole for Busy Evenings
Easy Cheesy Keto Chicken Zucchini Bake Recipe
This keto chicken and zucchini bake is a wonderful low-carb meal that really satisfies. It’s packed with flavor and so easy to prepare for a healthy dinner.
Key Ingredients & Tips
- Shredding Zucchini: Make sure to squeeze out as much extra water from your shredded zucchini as you can. This helps prevent your bake from getting watery.
- Cheese Blend: For the best cheesy taste and texture, I recommend using a mix of mozzarella and cheddar cheese. They melt beautifully together.
What You Need
- 2 cups cooked chicken, shredded
- 3 medium zucchini, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). First, squeeze out as much water as you can from the shredded zucchini. Then, in a large bowl, mix the shredded chicken, zucchini, mozzarella, cheddar, heavy cream, eggs, Parmesan, garlic powder, salt, and pepper.
Step 2: Assemble the Bake
Pour the chicken and zucchini mixture into a 9×13 inch baking dish that you’ve greased. Spread it out evenly so it bakes consistently.
Step 3: Bake Until Golden
Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for a few minutes before you serve it so it sets nicely.
📝 Final Note
This keto bake is great for meal prep! It stores well in the fridge for up to 3 days, making your weeknight meals easy.
Delicious Cheesy Chicken Zucchini Rice Bake
This chicken and rice bake is a hearty and satisfying one-dish meal that your family will ask for again. It uses simple ingredients and comes together quickly for a tasty dinner.
Key Ingredients & Tips
- Pre-Cooked Rice: Using rice that’s already cooked saves a lot of time and helps make sure the bake isn’t watery when it’s done.
- Chicken Broth: Adding chicken broth gives the dish extra flavor and also helps keep the rice moist as it bakes in the oven.
What You Need
- 2 cups cooked chicken, diced
- 2 cups cooked rice (white or brown)
- 2 medium zucchini, diced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chicken broth
- 1/2 small onion, finely chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Combine All Ingredients
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, cooked rice, diced zucchini, Monterey Jack cheese, sour cream, chicken broth, chopped onion, oregano, salt, and pepper. Stir everything until it’s well mixed.
Step 2: Fill Baking Dish
Spoon the chicken and rice mixture into a greased 9×13 inch baking dish. Make sure it’s spread out evenly in the dish.
Step 3: Bake and Serve
Bake for 30-35 minutes, or until it’s heated through completely and the cheese on top is melted and bubbly. Let it sit for a few minutes before you serve it.
📝 Final Note
This bake is even better the next day! You can easily reheat leftovers in the microwave for a quick lunch.
Quick Chicken Zucchini Casserole for Busy Evenings
This chicken zucchini casserole is perfect for those really busy nights when you need a fast and comforting dinner. It’s cheesy, satisfying, and super easy to throw together in no time.
Key Ingredients & Tips
- Canned Soup Base: Using a can of cream of chicken or mushroom soup makes a quick, creamy sauce for the casserole with minimal effort.
- Cracker Topping: Crushed buttery crackers add a really nice crispy texture and extra flavor to the top of your casserole.
What You Need
- 2 cups cooked chicken, shredded
- 2 medium zucchini, thinly sliced
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crushed butter crackers (like Ritz)
- 1 tablespoon butter, melted
- 1/2 teaspoon onion powder
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Mix the Casserole Base
Preheat your oven to 375°F (190°C). In a large bowl, mix the shredded chicken, thinly sliced zucchini, cream of chicken soup, milk, half of the cheddar cheese, onion powder, salt, and pepper. Stir it until everything is well combined.
Step 2: Prepare Topping and Bake
Pour the chicken mixture into a greased 8×8 inch baking dish. Sprinkle the remaining cheddar cheese on top. In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this mixture evenly over the cheese.
Step 3: Cook Until Golden
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let it cool a little before serving.
📝 Final Note
This casserole freezes well! Let it cool completely, then cover tightly and freeze for up to 3 months for a future quick meal.
