This delicious Chicken Zucchini Casserole is an easy, fresh meal the whole family will love any night of the week. Flavorful, filling, and healthy!
One of my favorite vegetables to cook with (and to grow in my garden) is zucchini. It’s versatile, delicious, and PROLIFIC. If you don’t believe me, just try planting a few seeds next season and watch those vines take over your garden. If you do grow your own zucchini, make sure you don’t let them get too large – if they grow too much they become somewhat wooden and tasteless, and have many more seeds. The juiciest, most delicious zucchini are a small- to medium-size vegetable, firm to the touch with smooth, shiny bright green skin.
If you’re taking the easy route (which honestly, I did for quite a few years), just look for unblemished medium-size zucchini in your local produce section or farmer’s market. You don’t even have to peel them for this easy casserole recipe, which is why you want to choose unblemished zucchini with no wrinkles and no collapsed spots. Make sure you wash the zucchini really well, trim off the top (stem), bottom, any blemishes, and leave the rest of the skin on.
Why you will LOVE This Recipe
While nothing screams “harvest time!” like an abundant zucchini plant, nothing screams good old home cookin’ like a delicious and comforting casserole! I love a big slice of Mexican Breakfast Casserole for a healthy and flavorful breakfast, and I couldn’t pass up some Low-Carb Green Bean Casserole at Thanksgiving EVEN if I tried!
So, if you’re like me and love casseroles, I guarantee you will think this chicken zucchini casserole is absolutely delicious. It’s made with healthy ingredients, and has an abundance of flavor. It’s also made with ingredients that are easy to find, and it’s super simple to throw together for a weeknight meal. Give it a try because seriously, what’s not to love?
Is Chicken Zucchini Casserole Healthy
Well, if you grow your own zucchini, you certainly know where it came from. If you buy from a farmer’s market or the local produce section, try to choose organic zucchini if it’s available. Either way, zucchini is a healthy vegetable that’s low in calories and high in fiber. It’s also one of the most hydrating vegetables, at 95% water content. Pair it with organic chicken, and high-quality marinara and pesto sauces. Win!
Do I have to pre-cook the zucchini?
Since zucchini has such a high water content, it will release a lot of fluid when it cooks. Some people roast the zucchini before using it in this type of casserole. You can do that if you have the time. But one of the best ways to draw water out of this type of vegetable is to slice it uniformly, and lay it flat on paper towels or another absorbent surface, and sprinkle it with salt. Let it sit for at least 10 minutes and then press down on the zucchini lightly with another paper towel to soak up the excess moisture. Then do that on the other side, too.
This is very important! Don’t skip this step, because if you do, your casserole could turn out super watery. Some people suggest rinsing the salted zucchini to get rid of the extra salt, but if you sprinkle on just a light layer of salt in the first place, you can probably remove most of it when you press out the moisture. If you don’t want to mess with the salt, you can lay the slices out on a thin towel, roll it up very tightly, and then gently wring it out.
How To Make Ahead And Store
You can make this recipe a few hours ahead, but I wouldn’t recommend making it way ahead. The zucchini and chicken both work best here when they’re really fresh. Once cooked, you can store leftovers in an airtight container in the fridge for 1-2 days.
Serving Suggestions
This delicious hot and bubbly chicken zucchini casserole pairs perfectly with some hot, fluffy Brown Rice or Cilantro Lime Instant Pot Rice (like the kind you would get at Chipotle). To make it keto, consider serving it with Cauliflower Rice instead.
Ingredients
- 2 1/2 cups zucchini sliced (about 2 medium)
- 1/2 teaspoon salt plus more for sprinkling on chicken
- 1 lb boneless skinless chicken breast cut into cubes
- 1/4 cup prepared pesto sauce
- 1 cup onion chopped
- 3/4 cup marinara sauce
- 1 cup Parmesan cheese grated
Instructions
- Heat your oven to 350°F and spray an 8×8 inch pan with cooking spray.
- Spread the zucchini onto a layer of paper towel and sprinkle with salt. Let stand 10 minutes.
- Once the zucchini has released moisture, use another paper towel to press out as much moisture as possible. Repeat on the other side.
- Place the chicken into the prepared pan, sprinkle with salt and spread the pesto on top.
- Sprinkle the onions over the chicken and then layer the zucchini on top.
- Pour the marinara sauce all over, spreading out evenly. Then, sprinkle with the cheese.
- Cover with tinfoil and bake for 15 minutes. Uncover and bake for 30-35 minutes until bubbly and the chicken is cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
On the chicken zucchini casserole where do you get the pesto sauce?
Hi Kathy! You can get prepared presto sauce in the refrigerated section of the grocery store.
Have you ever added some pasta into this recipe in the casserole?
Hey Katie, I have never tried but that’s a great idea. Please let know if you try.