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A golden, bubbling Cheesy Chicken Zucchini Bake casserole fresh out of the oven in a white baking dish, topped with blistered cheese and fresh parsley.

Cheesy Chicken Zucchini Bake

A healthy, high-protein, low-carb weeknight dinner featuring juicy seared chicken breast chunks, tender sliced zucchini rounds, and a beautifully blistered mozzarella and Parmesan cheese crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 1½ lb boneless skinless chicken breast cut into large bite-sized chunks
  • - 2 medium zucchini sliced into ¼-inch rounds
  • - 1 tsp garlic powder
  • - 1 tsp dried oregano
  • - 1 tsp Italian seasoning
  • - ½ tsp smoked paprika
  • - 1 tsp sea salt divided
  • - ½ tsp freshly cracked black pepper divided
  • - 2 tbsp extra virgin olive oil divided
  • - ¾ cup shredded mozzarella cheese
  • - ⅓ cup freshly grated Parmesan cheese
  • - 2 tbsp chopped fresh parsley
  • - 1 tbsp optional chopped fresh basil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of extra virgin olive oil.
  2. In a medium bowl, thoroughly toss the chicken chunks with 1 tablespoon of olive oil, garlic powder, dried oregano, Italian seasoning, smoked paprika, half the sea salt, and half the black pepper.
  3. In a separate bowl, toss the zucchini rounds with the remaining 1 tablespoon of olive oil, remaining salt, and remaining pepper.
  4. Heat a large skillet over medium-high heat. Sear the chicken chunks for 3-4 minutes until they develop a light, golden brown crust on the outside.
  5. Transfer the seared chicken into the bottom of the prepared baking dish, arranging it in an even layer.
  6. Layer the zucchini rounds uniformly directly over each piece of chicken.
  7. Sprinkle the shredded mozzarella evenly over the zucchini, then finish with a layer of grated Parmesan cheese.
  8. Bake uncovered for 25-30 minutes until the zucchini is tender, the chicken is fully cooked through, and the cheese top is bubbling and golden brown.
  9. Remove from the oven and let rest for 5 minutes to allow the juices to settle.
  10. Garnish with fresh chopped parsley and optional basil, then serve warm.

Notes

- For the absolute best results, grate your own mozzarella and Parmesan cheese from solid blocks to avoid anti-caking powders that affect melting.
- Leftovers reheat beautifully in a 350°F oven for 12 minutes to keep the cheese top crisp.