Enjoy a wholesome and comforting meal with this Chicken and Zucchini Bake. Layer tender chicken with fresh zucchini, aromatic herbs, and a creamy, cheesy filling that bakes to golden perfection. Serve it as an easy weeknight dinner or a crowd-pleasing dish that makes the most of simple ingredients while delivering big flavor. Try a more vegetable-based zucchini casserole with my Caprese Zucchini Casserole or a cornbread version with my Zucchini Cornbread Casserole.
Create a delicious snack or appetizer with my Zucchini Garlic Bites recipe. Use up larger zucchinis in my Zucchini Dill Soup or add it into baking with my Carrot Cake Zucchini Muffins.
Ingredients
Find below the list of ingredients used in my Chicken and Zucchini Bake.
- Zucchini
- Bread Cubes ( I used Hot Dog buns I had in the freezer)
- Cooked Chicken (Shredded or Cubed)
- Grated Cheese
- Cream of Celery
- Yellow Onion
- Plain Greek Yogurt
- Salt
- Oregano
- Garlic Powder
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Zucchini → Use yellow squash, eggplant, or broccoli for variety.
- Bread → Swap with cooked rice, quinoa, pasta, or gluten-free bread.
- Cooked Chicken → Replace with turkey, ham, or cooked lentils for a vegetarian twist.
- Cream of Celery → Use cream of mushroom, cream of chicken, or homemade béchamel sauce.
- Greek Yogurt → Substitute with sour cream
- Marble Cheese → Use mozzarella, cheddar, Monterey Jack, or a dairy-free alternative.
- Oregano → Replace with Italian seasoning, thyme, or basil.
Variations
- Veggie-Packed → Add bell peppers, spinach, or mushrooms to boost nutrition.
- Spicy Kick → Sprinkle in chili flakes or add a chopped jalapeño.
- Cheesy Comfort →Sprinkle extra grated cheese on top before baking.
- Mediterranean Style → Swap bread with orzo pasta and season with oregano, basil, and olives.
- Low-Carb → Skip the bread and add extra zucchini or cauliflower rice.
- Make-Ahead Casserole → Assemble the dish a day in advance, refrigerate, and bake when ready.
- Crispy Topping → Sprinkle breadcrumbs or crushed crackers on top before baking.
How to make Chicken and Zucchini Bake
Preheat the oven to 350F. Lightly grease a 9"x13" baking dish and set aside.
- Cut the zucchini into small bite-sized pieces. Cut up the 3 cooked chicken breasts into small cubes, or shred enough chicken for 3 cups.
- Combine in a large mixing bowl, (enough to fit all of the ingredients), the Greek yogurt, cream of celery, shredded cheese, oregano, salt, garlic powder. Whisk until smooth.
- Add to the large bowl, the cubed or shredded chicken, and the zucchini pieces. Stir until everything is well coated. Fold in 2 cups of the cubed bread.
- Transfer the contents of the mixing bowl to the lightly greased baking dish. Spread out the mixture to level and sprinkle the remainder of the bread cubes.
5. Bake the Chicken and Zucchini Bake in the preheated oven for 40 minutes, or until golden brown. Remove from the oven and rest for 5 minutes before serving.
Storage
Refrigerate the cooled bake in an airtight container for up to 2–3 days. Reheat individual portions in the microwave, or warm the whole dish in the oven at 350°F (175°C) until heated through. Freeze leftovers in freezer-safe containers or tightly wrapped portions for up to 3 months. Thaw overnight in the refrigerator before reheating, and cover with foil while baking to prevent the top from drying out.
Recipe
Chicken and Zucchini Bake
Equipment
- 9"x13" Baking Dish
Ingredients
- 5 cups Zucchini cubed small
- 3 cups Bread cubed small
- 3 cups Cooked Chicken shredded or cubed
- 1 medium Yellow Onion diced
- 1 can Cream of Celery
- ¾ cup Greek Yogurt
- 1 cup Marble Cheese grated
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
Instructions
- Preheat the oven to 350F. Lightly grease a 9"x13" baking dish and set aside.
- Cut the zucchini into small bite-sized pieces. Cut up the 3 cooked chicken breasts into small cubes, or shred enough chicken for 3 cups.5 cups Zucchini, 3 cups Cooked Chicken
- Combine in a large mixing bowl, (enough to fit all of the ingredients), the Greek yogurt, cream of celery, shredded cheese, oregano, salt, garlic powder. Whisk until smooth.1 medium Yellow Onion, 1 can Cream of Celery, ¾ cup Greek Yogurt, 1 cup Marble Cheese, 1 teaspoon Salt, 1 teaspoon Garlic Powder, 1 teaspoon Oregano
- Add to the large bowl, the cubed or shredded chicken, and the zucchini pieces. Stir until everything is well coated. Fold in 2 cups of the cubed bread.3 cups Bread
- Transfer the contents of the mixing bowl to the lightly greased baking dish. Spread out the mixture to level and sprinkle the remainder of the bread cubes.
- Bake the Chicken and Zucchini Bake in the preheated oven for 40 minutes, or until golden brown. Remove from the oven and rest for 5 minutes before serving.
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