This Chicken Zucchini Bake casserole has a delicious blend of diced chicken, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.
Why I love this recipe
This easy to prepare recipe is super delicious and low-carb. It makes a great breakfast, lunch, or dinner for two to four.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
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Ingredients
(amounts are listed in the recipe card at the bottom of the post)
boneless chicken
fresh mushrooms
zucchini
butter
Salt and black pepper
shredded Italian cheese blend
sour cream
green onions
eggs
dried basil
Equipment used for this recipe
- cutting board
- large skillet
- mixing bowl
- two 18.6 ounce oven safe dishes or and 8×8 casserole dish
- cork trivets
How to make Chicken Zucchini Casserole
Step 1 – Preheat the oven to 375 F.
Step 2 – On a cutting board, dice the chicken into bite-sized cubes.
Step 3 – Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
Step 4 – Melt the butter in a large pan on medium heat.
Step 5 – Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
Step 6 – In a bowl, mix together the cheese, sour cream, green onions, eggs, basil, salt, and black pepper until well combined.
Step 7 – Stir in the chicken, zucchini and mushrooms until well coated.
Step 8 – Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
Step 9 – Pour the chicken and cheese mixture into the two dishes, divided evenly.
Step 10 – Bake for 30-35 minutes.
Step 11 – Allow to cool 5 minutes before serving.
Step 12 – Caution – dishes will be hot. Serve hot dishes on top of pot holders or cork trivets to protect the table or counter top. Click for cork trivets.
Recipe FAQ’s
Place the zucchini casserole in an airtight storage container in the refrigerator for up to 4 days. To Reheat – warm leftovers in a baking dish in the oven at 350 degrees F for about 20 minutes or in the microwave until heated through.
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Chicken Zucchini Bake
This Chicken Zucchini Bake has a delicious blend of diced chicken, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.
Ingredients
- 8 ounces boneless chicken
- 4 ounces fresh mushrooms
- 1 medium zucchini
- 2 Tablespoons butter
- Salt and fresh ground black pepper, to taste
- 2 cups shredded Italian cheese blend
- 1/2 cup sour cream
- 2 green onions
- 2 eggs - large or jumbo (beaten)
- 2 teaspoon dried basil
Instructions
- Preheat the oven to 375 F.
- On a cutting board, dice the chicken into bite-sized cubes.
- Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
- Melt the butter in a large pan on medium heat.
- Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
- In a bowl, mix together the cheese, sour cream, green onions, beaten eggs,
basil, salt, and black pepper, until well combined. - Stir in the chicken, zucchini and mushrooms until well
coated. - Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
- Pour the chicken and cheese mixture into the two dishes,
divided evenly. - Bake 30-35 minutes.
- Allow to cool 5 minutes before serving.
- Serve hot dishes on top of pot holders or trivets to protect the table or counter top. Click for cork trivets.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 229mgSodium: 477mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 35g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Melissa
Monday 1st of April 2024
I made this very tasty!! I used canned chicken breast!!
Ree
Saturday 9th of March 2024
Thank you for sharing your recipe. I made it last night as the recipe states. It was very tasty, and easy. I find the older I get the more simpler recipes I need. The flavor was great, just perfect for sensitive tummy’s. But for those more adventurous, I assume a few red pepper flakes would not be over the top. I will be anxious to see what more recipes your expertise has to offer.
Lolita
Tuesday 27th of February 2024
It was okay. A little bland for us. I added red pepper flakes. I made with broccoli in place of mushrooms since I don’t like mushrooms.
Mary Prince
Sunday 21st of January 2024
Sounds delicious,have you ever added cooked rice into this & baked it? Think it could work,will let you know !
Zona House
Saturday 27th of January 2024
I have not added rice but I have added a little bit of cooked pasta. I think rice would also work very well.
Nancy l
Saturday 20th of January 2024
I love this recipe! I had an abundance of Zucchini in the garden, so I made several of these in 8x8 baking dishes and froze them. They baked just perfectly 3 months later. Very satisfying dinner work warmed Sourdough bread