Effortless Chicken Zucchini Bake

Ingredients

• 3–4 mediumcourgettes, sliced into 6 mm (¼-inch) rounds
• 710 ml (3 cups)cooked shredded chicken (rotisserie chicken recommended)
• 225 g (2 cups), dividedshredded mozzarella
• 50 g (½ cup)grated Parmesan
• 1 mediumyellow onion, finely chopped
• 3–4 clovesgarlic, minced
• 10 ml (2 teaspoons)Italian seasoning
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon), plus more to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Salt the courgettes

   Put the courgette slices in a colander, sprinkle with 5 ml (1 teaspoon) of salt and leave for 15–20 minutes to draw out excess water. Briefly rinse the slices, then pat them completely dry with paper towels.

2. 2

   Cook the aromatics

   Heat the oven to 200°C (400°F) and lightly grease a 23 × 33 cm (9 × 13-inch) baking dish. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook for about 5–6 minutes, until soft and translucent. Stir in the garlic and cook for 1 more minute, until fragrant.

3. 3

   Mix the filling

   In a large bowl, combine the shredded chicken, cooked onion and garlic, 1 cup of the mozzarella, the Parmesan and Italian seasoning. Season generously with salt and pepper, then mix well.

4. 4

   Layer the bake

   Arrange half of the dried courgette slices in a single, slightly overlapping layer in the prepared dish. Spread the chicken mixture evenly over them, then arrange the remaining courgette slices neatly on top, slightly overlapping.

5. 5

   Bake until golden

   Scatter the remaining 1 cup of mozzarella evenly over the courgette. Bake for 25–30 minutes, until the cheese has melted, is bubbling and is starting to turn golden brown. Leave to rest for 5–10 minutes before slicing and serving.

What is a chicken courgette bake?

This is a layered American-style casserole: cooked chicken and cheese sit between slices of courgette, then the whole dish is baked until bubbling. It has the familiar, homey feel of a weeknight bake without requiring raw chicken to cook through in the oven.

The recipe uses Italian seasoning, mozzarella and Parmesan for a savoury, cheesy filling. Salting and drying the courgette beforehand helps the layers stay more cohesive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies much of the protein, while the mozzarella, Parmesan and olive oil contribute most of the fat. The courgettes contribute some carbohydrate, and serving the bake with bread, rice or potatoes adds more. Pair it with a generous salad or vegetables for a balanced plate.

Why salt the courgette?

Courgettes release plenty of moisture as they cook, which can collect in the bottom of a casserole. A short rest with salt draws out some of that water before the slices go into the dish.

Rinse briefly after salting, then pat the slices thoroughly dry. Leaving them wet can bring extra water into the bake.

Build flavour in the frying pan

Onion first: cook it in olive oil until soft and translucent, which gives the filling a mellow savoury base.

Garlic next: add it after the onion has softened and cook for just 1 minute, until fragrant. The brief cooking time helps it flavour the mixture without letting it burn.

Layer for an even bake

Bottom layer: arrange half the dried courgette slices so they overlap slightly and cover the base of the dish.

Filling and top: spread the chicken mixture evenly before adding the remaining courgette. A neat top layer gives the mozzarella a relatively even surface to cover.

Check for doneness

The bake is ready after 25–30 minutes when the mozzarella is melted and bubbling, with golden patches beginning to appear. If the top is still pale, use those visual cues alongside the stated baking time rather than waiting for a deeply browned crust.

Rest the dish for 5–10 minutes before cutting. That pause makes it easier to serve the layers neatly.

Make it a complete meal

Serve a slice with a crisp green salad or steamed vegetables for freshness alongside the rich cheese topping. Crusty bread, rice or potatoes can make the meal more substantial if you want a filling side.

The bake already contains chicken and several cheeses, so a simple, lightly dressed accompaniment works well without competing with its savoury flavour.

Recipe notes & tips

• Slice the courgettes to a similar thickness so they layer evenly.
• Dry the courgette thoroughly after rinsing to limit excess liquid.
• Use a large bowl so you can mix the chicken filling without crushing it.
• Keep the first layer of mozzarella inside the filling and save the other cup for the top.
• Let the bake rest before slicing so the layers are easier to serve.

Variations

• Add herbs: Stir chopped fresh parsley or basil into the chicken mixture before layering.
• Use another cheese: Replace some of the mozzarella with a mild, good-melting cheese.
• Add sliced mushrooms: Cook them with the onion until softened before mixing the filling.
• Make it spicier: Add chilli flakes to the chicken mixture to taste.
• Use leftover turkey: Swap in an equal amount of cooked shredded turkey for the chicken.

Common mistakes to avoid

• Skipping the salting: Courgettes can release extra water in the dish; salt, rinse and dry them as directed.
• Leaving the slices wet: Pat them thoroughly dry after rinsing to help prevent a watery bake.
• Burning the garlic: Add it after the onion has softened and cook for only 1 minute.
• Uneven layering: Spread the filling and courgette slices evenly so the bake heats consistently.
• Cutting too soon: Rest the bake for 5–10 minutes before slicing to help the layers settle.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave or warm them in the oven until heated through.

Frequently asked questions