If you’re craving a warm, comforting meal that brings together tender chicken, fresh zucchini, and rich creamy cheese sauce, this chicken zucchini casserole recipe is made for you. From the very first bite, you’ll taste the cheesy melt, vegetable freshness, and savory chicken – all baked into an easy low-carb casserole you’ll want again and again.
In this article I’ll show you exactly how to make a perfect chicken zucchini casserole, including ingredients, step-by-step instructions, variations, benefits, tips, FAQs, and serving ideas. The focus is on flavor, ease, and making sure your chicken zucchini casserole isn’t soggy but full of cheesy delight.
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Why This Chicken Zucchini Casserole Rules
If you’re wondering whether this chicken zucchini casserole is worth your time, here are the biggest reasons why it shines:
- It’s low-carb and healthy, with zucchini and bell peppers contributing nutrients and moisture instead of heavy starches.
- The cheese sauce is creamy and satisfying—no need for heavy cream if you want to lighten up.
- It’s family-friendly: the flavors are comforting and familiar; kids usually don’t mind the veggies when cheese is involved.
- It is make-ahead friendly: you can assemble and bake later, or refrigerate leftovers.
- Flexible in flavor: you can tweak cheese types, swap chicken cuts, or boost veggie mix according to what you have.
Ingredients for Chicken Zucchini Casserole
Below is everything you’ll need to make this chicken zucchini casserole. I include notes so you know why each ingredient matters and potential swaps.
To make this chicken zucchini casserole, you’ll need about 2 pounds of boneless, skinless chicken breast, cut into 1-inch chunks. For seasoning, you’ll want 1 teaspoon of kosher salt (divided), 1 teaspoon of garlic pepper, and ½ teaspoon of freshly ground black pepper.
Your veggie base includes 2 large zucchini, chopped into ½-inch pieces, and a combination of 1 red and 1 yellow bell pepper, finely chopped (about 1 cup total). Add 1 teaspoon of minced garlic for extra depth of flavor.
For the cheese sauce, you’ll use 2 tablespoons of butter, ⅓ cup of all-purpose flour, 1 cup of low-sodium chicken broth, and 1 cup of whole milk. This creamy mixture gets richness from 3 ounces of reduced-fat cream cheese (Neufchatel), 1¼ cups shredded part-skim mozzarella, and ¼ cup shredded Parmesan cheese—all divided between sauce and topping.
To finish the dish, sprinkle with 3 tablespoons of seasoned panko breadcrumbs (Italian-style) for a crispy topping. And for sautéing, you’ll need 1 tablespoon plus 2 teaspoons of olive oil, divided between cooking chicken and vegetables.
How to Make the Best Chicken Zucchini Casserole
Preheat, Prep & Brown Chicken
- Preheat your oven to 400°F (204°C).
- Lightly oil or spray a 13×9-inch baking dish.
- In a large skillet over medium-high heat, heat 1 Tbsp olive oil.
- Add the chicken pieces, season with about ½ tsp salt and the garlic pepper.
- Cook, stirring occasionally, until browned on all sides (approx. 6–8 minutes).
- Transfer browned chicken to a bowl; set aside.
Sauté Zucchini, Bell Peppers & Garlic
- In the same skillet, add the remaining 2 tsp olive oil.
- Add zucchini, chopped red & yellow bell peppers, and garlic.
- Sauté for about 4 minutes, stirring gently, until veggies are just barely tender. You want them softened but still holding shape.
- Season lightly. Then combine these vegetables with the browned chicken; drain off any excess liquid if present.
Make the Creamy Cheese Sauce
- Still using the skillet, melt 2 Tbsp butter over medium heat.
- Add ⅓ cup all-purpose flour, stir to make a roux; cook ~1 minute until lightly golden.
- Gradually whisk in 1 cup chicken broth and 1 cup whole milk, bringing mixture to a low boil. Whisk constantly to avoid lumps.
- Once smooth, remove from heat. Stir in 3 oz cream cheese, ¾ cup mozzarella, and 2 Tbsp Parmesan until melted and creamy.
- Add ½ tsp black pepper and remaining salt as needed, tasting to adjust.
Combine & Bake Chicken Zucchini Casserole
- Mix the drained chicken + vegetables into the cheese sauce, ensuring they are well coated.
- Transfer everything into the prepared baking dish.
- Sprinkle the top with the remaining ½ cup mozzarella and 2 Tbsp Parmesan.
- Add 3 Tbsp seasoned panko breadcrumbs on top for crunchy texture (optional).
- Bake for 20–25 minutes until the edges are bubbly and top is golden.
- For extra browning, switch oven to broil for the last 1 minute, watching closely.
Serving Ideas & Variations of Chicken Zucchini Casserole
Serving Ideas
- For non–low-carb eaters: Serve this chicken zucchini casserole over buttered pasta, cheesy tortellini, or garlic bread.
- For low-carb or keto style: Pair with cauliflower rice, roasted cauliflower florets, or steamed broccolini.
If you’re looking for a layered low-carb dinner option, you’ll love this Zucchini Lasagna with Ground Turkey. It swaps noodles for zucchini slices and brings all the Italian comfort vibes without the carbs.
Flavor Variations
- Use chicken thighs instead of breast for richer, more tender flavor.
- Swap in different cheeses: smoked gouda, pepper jack, or provolone for a smoky or spicy twist.
- Add extra vegetables: mushrooms, spinach, zucchini ribbons, or sliced cherry tomatoes.
- For a fresh herbal note: mix in chopped thyme, rosemary, or oregano.
You can also try something like these Stuffed Zucchini Boats for a more individual portion-style meal with plenty of cheesy filling and a kick of sausage flavor.
Health & Dietary Modifications
- To lighten up: use 2% milk or unsweetened non-dairy milk instead of whole milk.
- For gluten-free: use gluten-free flour in roux, use gluten-free breadcrumbs (or omit the panko).
- For lower fat: reduce amount of cheese toppings, skip panko, or use lighter cheese versions.
FAQs
Yes. You can complete all steps through assembling in the baking dish (but before baking), cover tightly, refrigerate up to 24 hours. When ready, bake as directed — you may need 5 extra minutes in the oven.
Don’t overcook zucchini in the sauté stage; soft but with bite.
Drain any liquid from cooked chicken and veggies before mixing with sauce.
Use a sauce thick enough so it doesn’t run.
Bake until bubbly and top is golden to help set moisture.
Yes. Cook and cool, then freeze in airtight containers for up to 2–3 months. Thaw overnight in fridge, reheat in oven until warmed through and bubbly. Meal-prep works great: portion it, seal, and reheat.
Swap cream cheese for dairy-free cream cheese, use dairy-free milks.
Use vegan mozzarella or plant-based cheese alternatives.
Nutritional yeast can help add cheesy flavor if cheeseless.
For fewer servings, divide ingredients by half; reduce baking dish size and perhaps cook time slightly.
For more, scale up ingredients; use larger pan or multiple pans; may need extra time to bake through.
Tips for Perfect Chicken Zucchini Casserole Every Time
- Use chicken with uniform size pieces so they brown and cook evenly.
- Zucchini releases water; squeeze lightly or drain after sautéing to reduce moisture.
- Warm your broth and milk slightly before adding to the roux to help avoid lumps.
- Taste sauce before baking; adjust salt, pepper, cheese to your preference.
- Let casserole rest 5 minutes after baking before serving; helps sauce settle and prevents burns.
Chicken Zucchini Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy, cheesy, low-carb chicken zucchini casserole loaded with tender chicken, sautéed vegetables, and rich cheese sauce baked to perfection.
Ingredients
- 1 Tbsp olive oil
- 2 tsp olive oil (for veggies)
- 2 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 tsp kosher salt (divided)
- 1 tsp garlic pepper
- 2 large zucchini, cut into 1/2-inch pieces
- 1 cup chopped red & yellow bell peppers (≈ 2 small)
- 1 tsp minced garlic
- 2 Tbsp butter
- 1/3 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 3 oz reduced-fat cream cheese (Neufchatel), cubed
- 1 1/4 cups shredded part-skim mozzarella (divided)
- 1/4 cup shredded Parmesan (divided)
- 1/2 tsp freshly ground black pepper
- 3 Tbsp seasoned panko breadcrumbs (optional)
Instructions
- Preheat oven to 400°F (204°C) and lightly grease a 13×9-inch baking dish.
- In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add chicken, season with ½ tsp salt and garlic pepper, and brown for 6–8 minutes. Set aside.
- In the same skillet, add 2 tsp olive oil, zucchini, bell peppers, and garlic. Sauté for 4 minutes until barely tender. Combine with chicken and drain any excess liquid.
- Melt butter in skillet over medium heat. Add flour and stir to make a roux. Cook for 1 minute.
- Gradually whisk in chicken broth and milk. Bring to low boil while whisking until smooth.
- Remove from heat and stir in cream cheese, ¾ cup mozzarella, and 2 Tbsp Parmesan until melted. Add ½ tsp pepper and remaining salt to taste.
- Mix chicken and veggies into cheese sauce, then transfer to baking dish.
- Top with remaining ½ cup mozzarella and 2 Tbsp Parmesan. Sprinkle with panko if using.
- Bake for 20–25 minutes until bubbly and golden. Broil last minute for extra browning if desired.
Notes
Do not overcook zucchini. Let casserole rest 5 minutes before serving. Great make-ahead meal and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Final thoughts
When you want comfort, flavor, and a dish that feels indulgent yet keeps things sensible, chicken zucchini casserole fits the bill. It delivers creaminess, wholesome veggies, and satisfying chicken—all baked together in one dish that brings people to the table.
Trust me: after one bake, this recipe will become one you turn to when you need dinner fast, want leftovers, or crave something cheesy and warm without having to pull out a ton of pots and pans.
Gather your ingredients, heat the oven, let that cheese sauce do its thing, and serve up something delicious. Your kitchen will smell amazing, your family will be impressed, and you’ll have nailed chicken zucchini casserole like a pro.
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