There comes a point every summer when the zucchini in the garden (or the farmer’s market, let’s be real) seems to multiply overnight. You’ve made zucchini bread, zucchini noodles, and grilled zucchini planks. What’s next? Enter the absolute champion of summer comfort food: this Cheesy Chicken Zucchini Casserole. It’s a creamy, savory, and incredibly satisfying dish that transforms that prolific summer squash into the star of the dinner table. This recipe is wonderfully low-carb, packed with protein, and has a bubbly, golden-brown cheese topping that will have everyone coming back for seconds. It’s the perfect weeknight meal to use up fresh produce without any fuss!
Why You’ll Love This
- Healthy & Low-Carb: Packed with lean protein from chicken and nutrient-rich zucchini, this casserole is a guilt-free comfort food that fits perfectly into a low-carb or keto lifestyle.
- Incredibly Flavorful: A creamy, cheesy sauce infused with garlic and herbs brings the simple ingredients to life. It’s a taste the whole family will adore.
- The Perfect Way to Use Zucchini: This recipe is my go-to solution for that bumper crop of summer zucchini. It shines a spotlight on the vegetable in the most delicious way possible.
- Easy Weeknight Dinner: With simple steps and the option to use pre-cooked rotisserie chicken, you can have this amazing casserole in the oven in no time.
- Great for Meal Prep: It reheats beautifully, making it an excellent option for make-ahead lunches or dinners throughout the week.
Ingredients & Equipment
Ingredients
- Zucchini: You’ll need about 4 medium zucchinis (around 2 lbs), grated.
- Chicken: 3 cups of cooked, shredded or cubed chicken. A rotisserie chicken is a fantastic time-saver here!
- Olive Oil: 1 tablespoon for sautéeing.
- Onion: 1 medium yellow onion, finely chopped.
- Garlic: 2-3 cloves, minced.
- Cream Cheese: 4 oz, softened to room temperature for easy mixing.
- Sour Cream: 1/2 cup. You can substitute with full-fat Greek yogurt for a tangier flavor.
- Cheese: 1 cup shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese, divided. A little grated Parmesan for the top is also divine!
- Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (or to taste).
Equipment
- 9×13 inch casserole or baking dish
- Large skillet
- Box grater
- Cheesecloth or a clean kitchen towel
- Large mixing bowl
- Spatula
Step-by-Step Instructions
- Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Prepare the Zucchini (The Most Important Step!): Using a box grater, shred your zucchini. Place the shredded zucchini in a colander over the sink and sprinkle lightly with salt. Let it sit for 10-15 minutes to draw out the excess water. Then, transfer the zucchini to a cheesecloth or a clean kitchen towel and squeeze out as much liquid as you possibly can. This step is crucial to prevent a watery casserole! You’ll be amazed at how much water comes out. Set the drained zucchini aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the Creamy Base: Turn the heat down to low. Add the softened cream cheese and sour cream to the skillet, stirring until the cream cheese is melted and the mixture is smooth and combined.
- Combine Everything: Remove the skillet from the heat. To the skillet, add the shredded chicken, the squeezed zucchini, 1/2 cup of cheddar, 1/2 cup of mozzarella, Italian seasoning, salt, and pepper. Stir everything together until it’s well combined.
- Assemble the Casserole: Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of mozzarella cheese evenly over the top.
- Bake to Perfection: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the filling is hot and bubbly and the cheese on top is melted and golden brown. For a crispier top, you can broil it for the last 1-2 minutes, but watch it closely!
- Rest and Serve: Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows it to set up, making it easier to slice and serve. Garnish with fresh parsley if desired.
Pro Tips
- Don’t Skip Squeezing the Zucchini: I know I’ve said it before, but it bears repeating! This is the single most important step for achieving a thick, creamy casserole instead of a watery soup.
- Use Freshly Grated Cheese: While pre-shredded cheese is convenient, it’s often coated in anti-caking agents that prevent it from melting as smoothly. Grating a block of cheese yourself will give you a superior, creamier melt.
- Customize Your Casserole: Feel free to add other vegetables! Sautéed mushrooms, bell peppers, or a handful of fresh spinach (wilted and squeezed dry) would all be delicious additions.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the cream cheese mixture for a subtle kick.
Storing Leftovers
This Chicken Zucchini Casserole is just as delicious the next day! Here’s how to store it:
Refrigerating: Allow the casserole to cool completely. Cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 4 days.
Reheating: For best results, reheat individual portions in the microwave until warmed through. You can also reheat the entire casserole in a 350°F oven for about 15-20 minutes, or until hot and bubbly again.
Freezing: You can freeze this casserole, though the texture of the zucchini may soften slightly upon thawing. To freeze, allow it to cool completely, then wrap the dish tightly in two layers of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.
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Classic Chicken Zucchini Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings
Description
A comforting and hearty chicken zucchini casserole made with tender chicken, fresh zucchini, savory stuffing mix, and a creamy sauce. Perfect for a family dinner.
Ingredients
4 cups zucchini, chopped
2 cups cooked chicken, shredded or cubed
1 box (6 oz) stuffing mix
1/2 cup butter, melted
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup onion, finely chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)
Instructions
1. Preheat the oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. In a large skillet, sauté chopped zucchini and onion over medium heat until just tender, about 5 minutes. Remove from heat.
4. In a large bowl, mix the cooked chicken, cream of chicken soup, sour cream, garlic powder, salt, and pepper.
5. Fold in the sautéed zucchini and onion.
6. In a separate bowl, combine stuffing mix with melted butter.
7. Spread half of the stuffing mixture in the bottom of the prepared baking dish.
8. Top with the chicken and zucchini mixture.
9. Sprinkle the remaining stuffing over the top.
10. If using, sprinkle shredded cheddar cheese on top.
11. Bake uncovered for 35–40 minutes, or until hot and bubbly and the top is golden brown.
12. Let stand for 5 minutes before serving.
Notes
For extra flavor, add a pinch of thyme or Italian seasoning to the chicken mixture.
You can use rotisserie chicken for convenience.
To lighten the dish, use low-fat sour cream and reduced-sodium soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American