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Cheesy Chicken Zucchini Parmesan Bake

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A comforting, veggie-packed casserole featuring shredded chicken, zucchini, marinara sauce, and a trio of cheeses, finished with a crispy breadcrumb topping. Perfect for busy weeknights or cozy family dinners, this bake delivers classic Italian flavors with a wholesome twist.

Ingredients

Scale
  • 2 cups cooked and shredded chicken breast or thighs (about 12 oz)
  • 2 medium zucchini, sliced into thin rounds (about 12 oz)
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded or sliced provolone cheese (optional, substitute with mozzarella if needed)
  • 1/2 cup Italian-style breadcrumbs (or panko with Italian seasoning)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh basil or parsley (or 2 teaspoons dried Italian herbs)
  • Salt and black pepper to taste (start with 1/2 teaspoon each)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add sliced zucchini and a pinch of salt; sauté 5-7 minutes until softened and lightly browned. Add garlic for the last 1-2 minutes. Drain excess liquid.
  3. In a large bowl, combine shredded chicken, sautéed zucchini and garlic, 1 cup marinara sauce, 1 cup mozzarella, 1/4 cup parmesan, and the beaten egg. Season with salt, pepper, and red pepper flakes. Stir in half the basil or parsley.
  4. Spread half of the remaining marinara sauce (1/2 cup) in the bottom of the prepared baking dish. Spoon chicken-zucchini mixture over sauce and spread evenly. Top with remaining marinara, then sprinkle remaining mozzarella, parmesan, and all provolone over the top.
  5. In a small bowl, toss breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the cheese layer.
  6. Bake in the center of the oven for 25-30 minutes, until cheese is bubbling and topping is golden brown. If browning too quickly, tent with foil for the last 10 minutes.
  7. Let bake rest for 5-10 minutes before serving. Sprinkle with remaining fresh basil or parsley.

Notes

For gluten-free, use GF breadcrumbs or almond flour. Drain zucchini well to avoid watery bake. Rotisserie chicken is a great shortcut. For dairy-free, use vegan cheese and a flax egg. Broil for 2-3 minutes at the end for extra crisp topping. Leftovers taste even better the next day.

Nutrition

Keywords: chicken parmesan bake, cheesy casserole, zucchini recipe, weeknight dinner, comfort food, Italian chicken bake, gluten-free option, high protein, family meal

Find it online: https://bitefuljoy.com/cheesy-chicken-zucchini-parmesan-bake-recipe-easy-weeknight-comfort-dinner/