This Easy Italian Chicken and Zucchini Bake is a simple one-pan dish that brings together tender chicken and fresh zucchini, all baked with delicious Italian seasonings. Yum!
I love how quick and easy this is to put together—just toss everything in a dish and let the oven do the work. Perfect for busy days when you still want something tasty! 🍽️
Key Ingredients & Substitutions
Zucchini: I love using medium zucchinis for their mild taste and tender texture. If zucchini isn’t available, yellow squash works well as a substitute. Just slice it the same way!
Chicken: Cooked chicken breasts are the star of this recipe. You can use rotisserie chicken for extra convenience, or even swap it for cooked turkey or a plant-based chicken substitute for a lighter option.
Marinara Sauce: A good marinara brings tons of flavor! If you don’t have any, a can of diced tomatoes mixed with Italian herbs works in a pinch. You could also use homemade tomato sauce if you’re feeling crafty!
Cheese: Shredded mozzarella is fantastic for that gooey texture. If you want to mix it up, consider using provolone or a dairy-free cheese alternative if you’re keeping it vegan. Parmesan adds a salty kick, but you can skip that if dairy is an issue.
How Do You Cook Zucchini Without Making It Soggy?
Cooking zucchini right is crucial. You’ll want to sauté it briefly before adding it to the bake to keep it firm. This way, it reduces the chance of watery vegetables in your dish.
- Heat olive oil in your skillet over medium heat.
- Add diced onions (if using) and minced garlic first; sauté until fragrant.
- Then, add zucchini slices and cook for just 5 minutes until they’re tender but still crisp.
- Season them with salt, pepper, and half of the Italian seasoning while cooking.
This technique helps keep zucchini flavorful and prevents it from releasing too much moisture during baking!
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 2 medium zucchinis, sliced into half moons
- 2 large chicken breasts, cooked and diced
- 2 cups marinara sauce or Italian tomato sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or basil, chopped for garnish (optional)
How Much Time Will You Need?
This dish takes approximately 15 minutes for preparation and about 30 minutes to bake, making the total time around 45 minutes. It’s a quick and satisfying meal to whip up any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, the oven will be hot and ready for your bake!
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. If you’re using onion, toss it in along with the minced garlic. Sauté these until they become translucent and fragrant, which should take about 2-3 minutes.
3. Cook the Zucchini:
Add your sliced zucchinis to the skillet and cook for another 5 minutes or so, just until they are slightly tender. Season with salt, pepper, and half of the Italian seasoning while they cook.
4. Prepare the Chicken Mixture:
In a large mixing bowl, combine the cooked and diced chicken with the marinara sauce and the remaining Italian seasoning. Mix it well so that the chicken is fully coated in the sauce.
5. Assemble the Bake:
Lightly grease a 9×13 inch baking dish. Start by spreading a thin layer of the chicken and tomato sauce mixture at the bottom. Next, layer half of the sautéed zucchini over this mixture.
6. Add More Layers:
Spoon the remaining chicken and sauce mixture on top of the zucchini layer. Then, add the rest of the zucchini in an even layer on top.
7. Cheese It Up:
Generously cover the entire dish with a thick layer of shredded mozzarella cheese and sprinkle the grated Parmesan cheese on top.
8. Bake to Perfection:
Place the dish in your preheated oven and bake it uncovered for 25-30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and slightly golden on top!
9. Cool and Garnish:
Once it’s out of the oven, let the bake cool for a few minutes. If you’d like, sprinkle some freshly chopped parsley or basil on top for an extra touch of flavor and color.
10. Serve and Enjoy:
Dish it out while it’s warm and enjoy your hearty Italian chicken and zucchini bake! It’s the perfect comfort food packed with flavors.
Now you have a deliciously simple Italian dish that’s ideal for any day of the week. Enjoy your cooking and happy eating!
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Raw Chicken in This Recipe?
It’s best to use cooked chicken to keep the baking time manageable. However, if you want to use raw chicken, ensure it’s diced into small pieces and bake the dish for an additional 10-15 minutes, ensuring the chicken is fully cooked (at least 165°F internal temperature).
What can I Substitute for Zucchini?
If zucchini isn’t available, yellow squash makes a great substitute, offering a similar texture. You could also try using spinach or bell peppers for a different veggie mix, though they might require less cooking time.
How to Store Leftover Bakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven, adding a splash of marinara sauce if needed to keep it moist.
Can I Make This Dish Vegetarian?
Absolutely! Substitute the chicken with a mix of your favorite vegetables, such as mushrooms, eggplant, or more zucchini. You can also add some cooked lentils or beans for extra protein!
