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A spatula lifting a generous square of the chicken zucchini casserole out of the baking dish, showing a long string of melted mozzarella cheese and layers of chicken.

Baked Chicken and Zucchini Cheese Casserole

An irresistible layered Mediterranean dish that combines tender seasoned chicken with thinly sliced zucchini and a rich, bubbly blend of mozzarella and Parmesan. This one-pan meal is low-carb, keto-friendly, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini sliced into 1/4-inch rounds
  • 1 lb boneless skinless chicken breast bite-sized pieces
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • ½ cup cream cheese optional, for extra creaminess
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Method
 

  1. Prep: Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. Dry: Press zucchini slices between towels to remove excess moisture.
  3. Sauté: In a skillet with olive oil, sauté onion and zucchini for 5 minutes. Remove and set aside.
  4. Chicken: Brown chicken in the same skillet. Season with salt, pepper, and garlic powder.
  5. Mix: Combine chicken, vegetables, mozzarella, Parmesan, and cream cheese in a bowl.
  6. Bake: Pour into the dish. Bake for 20–30 minutes until bubbly and golden.
  7. Serve: Garnish with parsley and enjoy!

Notes

To prevent a watery casserole, always salt and pat dry your zucchini before sautéing. For a richer flavor, swap chicken breast for boneless thighs.