This Easy Baked Chicken and Zucchini Casserole is a yummy dish that brings tender chicken and fresh zucchini together in one pot! You’ll love how simple and quick it is to prepare!
Honestly, it’s like a warm hug on a plate! I love to serve it with a side of rice or bread for a cozy meal. Plus, cleanup is a breeze—more time for you to relax! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are standard for this recipe. If you’re out of chicken, turkey breasts or even cooked shredded chicken can work. Just adjust cooking time if using pre-cooked meat.
Zucchini: Fresh zucchinis add a lightness to the casserole. If you can’t find them, yellow squash is a great alternative. You could also use eggplant, just be sure to slice it thinly!
Cheese: I love using mozzarella for its meltiness and Parmesan for that extra kick of flavor. If you’re looking for dairy-free options, try a vegan cheese or nutritional yeast, which adds a cheesy flavor without the dairy.
Marinara Sauce: To keep it keto-friendly, look for sugar-free marinara. If you’re in a pinch, crushed tomatoes can be seasoned with Italian herbs and garlic for a homemade version.
How Do You Ensure the Chicken Stays Juicy?
The searing technique is key to keeping the chicken juicy. Here’s how to do it:
- Preheat a skillet and add olive oil, allowing it to get hot before placing the chicken in.
- Sear the chicken for just 2-3 minutes on each side. You want it golden, not fully cooked, since it will finish baking in the oven.
- This quick cook locks in moisture, ensuring it doesn’t dry out in the casserole.
Also, let the casserole rest a few minutes after baking. This helps redistribute the juices!
Why Should You Sauté the Zucchini First?
Sautéing zucchini before adding it to the casserole helps prevent a watery dish. Here’s the trick:
- Cook zucchini briefly, about 3-4 minutes, until tender but still firm.
- This helps eliminate excess moisture, ensuring your casserole stays hearty and not soggy.
This step is a game-changer, resulting in a dish with great texture!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 large chicken breasts (boneless, skinless)
- 2 medium zucchinis, sliced into 1/4 inch thick rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (low sugar for keto)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Time Needed:
This delicious casserole will take about 10 minutes for prep and around 25 minutes to bake. In total, you’re looking at about 35 minutes from start to table, making it a quick and easy weeknight dinner option!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil to ensure nothing sticks to the bottom. This is important for easy serving later!
2. Season the Chicken:
Take the chicken breasts and season them with salt, pepper, and half of the Italian seasoning. This will give your chicken a lovely flavor throughout!
3. Sear the Chicken:
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, carefully place the chicken breasts in the skillet. Sear them for about 2-3 minutes on each side until they’re lightly browned but not cooked through. When done, remove them from the heat and set them aside.
4. Cook the Garlic and Zucchini:
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 1 minute until it smells amazing! Then, add the sliced zucchini to the skillet. Sauté the zucchini for 3-4 minutes until it’s slightly tender but still has a bit of crunch. Season with salt, pepper, and the rest of the Italian seasoning for added flavor.
5. Layer the Casserole:
Spread a thin layer of marinara sauce at the bottom of your prepared baking dish. Next, lay the seared chicken breasts on top followed by the sautéed zucchini. Pour the remaining marinara sauce evenly over everything to ensure each bite is flavorful!
6. Add Cheese:
Now for the cheesy goodness! Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the chicken and zucchini layers. You want a good amount of cheese to create that bubbly, melt-in-your-mouth experience!
7. Bake:
Place the casserole in your preheated oven. Bake uncovered for 20-25 minutes, or until the chicken is fully cooked (check that it reaches an internal temperature of 165°F or 74°C). The cheese should be melted and bubbly with a few golden spots on top!
8. Serve and Enjoy:
Once it’s out of the oven, let the casserole rest for a few minutes to cool slightly. This also helps the flavors meld together! If you’d like, sprinkle some fresh parsley or chives on top for a pop of color and freshness. Serve warm, and enjoy this comforting meal with your family!
This Easy Baked Chicken and Zucchini Casserole should be a staple in your kitchen—it’s hearty, healthy, and absolutely delicious!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Casserole?
Absolutely! While zucchini is a great choice, you can substitute with other vegetables like bell peppers, broccoli, or even spinach. Just make sure to sauté any harder veggies like bell peppers until slightly tender to avoid excess moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare everything up to the baking stage and store it in the fridge for up to 24 hours. Just cover it tightly with plastic wrap or aluminum foil. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 15-20 minutes before cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave portions or warm them up in the oven until heated through. If it seems dry, drizzle with a little olive oil or add a splash of marinara to freshen it up!
Can I Freeze This Casserole?
Yes, you can freeze the casserole before baking! Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, and then bake as directed. If baking from frozen, you might need to add extra time.
