Chicken Zucchini Cheese Bake (Print Version)
# Ingredients:
→ For the Bake
01 -
2 large boneless skinless chicken breasts (about 1 lb)
02 -
3 medium zucchinis, sliced into 1/4-inch rounds
03 -
1 cup shredded mozzarella cheese
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup grated Parmesan cheese
06 -
1 cup sour cream or Greek yogurt
07 -
1 tablespoon olive oil
08 -
2 cloves garlic, minced
09 -
1 teaspoon dried oregano
10 -
1 teaspoon dried basil
11 -
Salt and freshly ground black pepper, to taste
→ For the Seasoning
12 -
1 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1 tablespoon fresh parsley, chopped (optional for garnish)
# Instructions:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or equivalent casserole dish.
02 -
Slice chicken breasts into 1-inch thick strips or bite-sized pieces. Season with salt, freshly ground black pepper, garlic powder, and onion powder.
03 -
Slice zucchini into 1/4-inch thick rounds and set aside.
04 -
Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 5-7 minutes until browned and fully cooked through. Remove chicken and set aside.
05 -
In the same skillet, add minced garlic and sauté for 30 seconds until aromatic.
06 -
In a bowl, combine sour cream (or Greek yogurt), Parmesan cheese, 1/2 cup mozzarella cheese, dried oregano, dried basil, and a pinch each of salt and pepper. Mix until smooth and creamy.
07 -
Arrange zucchini slices evenly on the base of the prepared baking dish.
08 -
Spread cooked chicken pieces evenly over the zucchini. Pour and smooth the prepared sauce mixture over the top.
09 -
Sprinkle the remaining mozzarella cheese and all of the cheddar cheese over the surface.
10 -
Bake in the preheated oven for 25-30 minutes until the cheese is melted, golden, and bubbly, and the zucchini is tender.
11 -
Remove from oven and let stand for a few minutes. Optionally, garnish with freshly chopped parsley before serving.
# Notes:
01 -
Slicing the zucchini evenly ensures consistent texture throughout the dish.
02 -
For a lighter option, use Greek yogurt in place of sour cream.