This easy chicken zucchini casserole is a warm and comforting dish packed with tender chicken, fresh zucchini, and melted cheese. It’s super simple to whip up on a busy night!
The best part? It’s a one-pan wonder, so less mess for me! I love how the flavors blend together, and you can sneak in some extra veggies without anyone noticing. Yum!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Fresh zucchini adds a light texture. If you can’t find zucchini, yellow squash or eggplant can be used as substitutes. Both have a similar texture and work well in casseroles.
Cooked Chicken: I love using leftover rotisserie chicken for added flavor and convenience. If you’re looking for a lighter option, shredded Turkey works well too. For a vegetarian version, try chickpeas or tofu!
Cheese: Mozzarella brings that melty goodness, while Parmesan adds a nice salty depth. If you want something different, try provolone cheese for mozzarella or nutritional yeast for a dairy-free option.
Marinara Sauce: It’s optional, but using marinara can add flavor and moisture. If you’re avoiding tomato, you could use cream of mushroom soup for a creamy texture instead.
How Do You Make Sure Your Zucchini Isn’t Watery?
Zucchini can be quite watery, which we want to avoid in our casserole. To keep it from making your dish soggy, follow these simple steps:
- Cut the zucchini into even slices to ensure uniform cooking.
- After slicing, sprinkle salt over the zucchini and let it sit for about 10 minutes. This draws out excess moisture.
- Pat the zucchini dry with a paper towel before adding it to the skillet.
This little tip ensures your casserole stays nice and firm rather than turning into a soup!
Easy Chicken Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, sliced into half-moons
- 2 cups cooked chicken, shredded or diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara or tomato sauce (optional for moisture and flavor)
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This tasty casserole takes about 15 minutes to prepare and 25 minutes to bake. In total, you’ll need around 40 minutes to serve up a warm and delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will get it hot and ready for our casserole!
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent. Then, toss in the minced garlic and cook for another minute until it smells delicious.
3. Cook the Zucchini:
Add the sliced zucchini to the skillet. Cook it for about 5-7 minutes until it’s slightly tender but still has a bit of a crunch. Season everything with salt, pepper, and the Italian seasoning to add some flavor.
4. Mix Things Up:
In a large mixing bowl, combine your cooked chicken, the sautéed vegetables, and, if you’re using it, the marinara sauce. Add the sour cream or Greek yogurt for creaminess. Stir everything well until it’s nicely mixed.
5. Prepare to Bake:
Transfer the mixture into your greased casserole dish. Top it off with the shredded mozzarella and grated Parmesan cheese, spreading it evenly across the top.
6. Bake the Casserole:
Place the casserole in the oven and bake uncovered for about 20-25 minutes. Look for the cheese to be melted and bubbly, which means it’s ready!
7. Rest and Serve:
After removing the casserole from the oven, let it rest for about 5 minutes. This makes it easier to serve. If you’d like, sprinkle some fresh basil or parsley on top for a lovely garnish.
8. Enjoy Your Meal!
Dig into your warm and comforting Easy Chicken Zucchini Casserole. It’s sure to be a hit at the dinner table!
FAQ for Easy Chicken Zucchini Casserole
Can I Substitute Fresh Zucchini with Frozen Zucchini?
While fresh zucchini is ideal for this recipe, you can use frozen zucchini if it’s all you have. Just be sure to thaw and drain it well to remove excess moisture before adding it to the casserole, as frozen zucchini can release more water during cooking.
How Do I Store Leftover Casserole?
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing it, where it should last up to 2 months.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole, assemble it, and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the refrigerator.
What Can I Use Instead of Sour Cream or Greek Yogurt?
If you don’t have sour cream or Greek yogurt, you can substitute with cream cheese, ricotta cheese, or even a dairy-free yogurt alternative for a similar creamy texture.
