Cheesy Baked Zucchini Parmesan Chicken Casserole – Easy Dinner Recipe for Families

Steam rising from cheesy baked zucchini parmesan chicken casserole always makes my kitchen feel like home. There’s something absolutely irresistible about the way the mozzarella bubbles up, golden around the edges, and the scent of roasted zucchini mingles with juicy chicken and sharp parmesan. Honestly, I stumbled onto this recipe on a frantic weeknight when I had leftover rotisserie chicken and too many zucchinis from my neighbor’s garden. (You know those weeks when zucchini seems to multiply overnight?) What started out as a simple throw-together meal quickly became a family favorite—so much so that my kids now ask for “the cheesy zucchini chicken thing” pretty much every time they spot a casserole dish.

This cheesy baked zucchini parmesan chicken casserole isn’t just another dinner—it’s a comfort blanket in food form. It’s perfect for those nights when you want something filling, but also secretly packed with veggies. If you’re trying to eat a bit lighter, or sneak more greens into picky eaters, this is the recipe for you. I’ve made it for potlucks, cozy Sunday suppers, and even meal prepped it for busy weekdays. The flavor? It’s pure magic: savory chicken, tender zucchini, and a generous layer of cheese that ties everything together. The first time I made it, I was honestly shocked at how much flavor you get from such simple ingredients. (Parmesan does a lot of heavy lifting here!)

If you’re new to casseroles or just looking for a fresh take, let me assure you—after baking this cheesy baked zucchini parmesan chicken casserole more than a dozen times, it’s foolproof, adaptable, and always delivers that “just one more bite” satisfaction. Whether you’re feeding a crowd or just making dinner for two, this is the kind of recipe that feels like a little victory every time you pull it from the oven.

Why You’ll Love This Cheesy Baked Zucchini Parmesan Chicken Casserole

• Quick & Easy: Ready in under 45 minutes from start to finish, even if you’re multitasking with homework or laundry.
• Simple Ingredients: Everything you need is probably already in your kitchen—think chicken, zucchini, cheese, and pantry staples.
• Perfect for Family Dinners: This casserole is hearty, filling, and doesn’t require fancy side dishes. Just add a salad or some garlic bread.
• Crowd-Pleaser: Even the veggie skeptics in my house go back for seconds. The kids love it, adults love it—it’s a win all around.
• Unbelievably Delicious: The combo of gooey mozzarella, sharp parmesan, and roasted zucchini is comfort food at its best. It’s cheesy, savory, and somehow light all at once.

I’ve tested this cheesy baked zucchini parmesan chicken casserole recipe with both cooked and raw chicken, and honestly, the flavor is fantastic either way. If you’re short on time, rotisserie chicken or leftover grilled chicken works beautifully. The secret is layering the zucchini with a little salt first—that draws out excess moisture and keeps the casserole from getting soggy. Also, I blend shredded parmesan into the sauce for extra richness.

What sets this apart from other casseroles? The zucchini is sliced thin and baked until just tender (never mushy), and the double layer of cheese creates that classic Italian vibe—without a heavy pasta base. It’s my go-to for potlucks because you can prep it ahead and it reheats like a dream. This recipe isn’t just a meal—it’s the kind of comfort food that makes you close your eyes and savor every bite. Plus, it’s a sneaky way to get those veggies in without anyone noticing. If you’ve ever wanted a casserole that tastes indulgent but leaves you feeling good afterwards, this is it.

What Ingredients You Will Need

This cheesy baked zucchini parmesan chicken casserole uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples, and the recipe is flexible if you need to make substitutions.

• For the Casserole Base:
  • 2-3 medium zucchinis (about 1 lb / 450g), thinly sliced (try to keep them all about 1/4-inch thick for even baking)
  • 2 cups (300g) cooked chicken breast or thigh, shredded or chopped (rotisserie works great; leftover grilled is also perfect)
• Cheese Layer:
  • 1 1/2 cups (170g) shredded mozzarella cheese (part-skim or whole milk)
  • 1/2 cup (50g) grated parmesan cheese (freshly grated if possible, for best flavor)
• Sauce & Binder:
  • 1 cup (240ml) marinara sauce (homemade or store-bought; I like Rao’s or Trader Joe’s for flavor)
  • 2 large eggs (room temperature, helps bind everything)
  • 1/2 cup (120ml) milk (whole, 2%, or almond milk for a lighter option)
• Seasonings & Extras:
  • 1 tsp dried Italian herbs (or a blend of basil, oregano, thyme)
  • 1/2 tsp garlic powder (or 1 small clove, minced)
  • 1/2 tsp onion powder (adds a subtle sweetness)
  • Salt and freshly ground black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
• Optional Topping:
  • 1/2 cup (60g) panko breadcrumbs (for crunch; swap with gluten-free crumbs if needed)
  • 2 tbsp (28g) unsalted butter, melted (mix with breadcrumbs for a golden topping)
  • Fresh herbs (parsley or basil) for garnish

If you need to swap out ingredients, here’s what works: use almond flour or gluten-free breadcrumbs for the topping, dairy-free cheese blends for lactose-free diets, and oat milk if you’re avoiding dairy. In summer, swap in yellow squash instead of zucchini, or toss in a handful of fresh cherry tomatoes for extra brightness. I prefer using smaller, firm zucchinis—they have less water and better texture. If you’re buying pre-shredded cheese, look for a brand that doesn’t add too much anti-caking agent (it melts better!).

Equipment Needed

• Large 9×13-inch (23x33cm) casserole dish: Glass or ceramic works best for even heat.
• Sharp knife and cutting board: For slicing zucchini thinly (a mandoline is handy if you have one, but I usually just go slow with my chef’s knife).
• Mixing bowls: One for the cheese blend, another for the egg mixture.
• Whisk: To beat the eggs and mix the sauce.
• Measuring cups and spoons: For accuracy (I always double-check the cheese and sauce—it’s easy to get generous!).
• Aluminum foil: For covering the casserole mid-bake to prevent over-browning.
• Oven mitts: For safety—trust me, those dishes get hot!

If you don’t have a mandoline, just take your time with the knife—you want even slices so the zucchini cooks uniformly. I’ve baked this in both glass and metal pans, but glass helps keep the edges from burning. If you don’t own a whisk, a fork works in a pinch. For budget-friendly options, any basic casserole dish is fine; I got mine at a thrift store and it’s lasted years. Just check for chips before using, and if you’re using nonstick, avoid metal utensils so you don’t scratch the surface.

Preparation Method

1. Prep the zucchini: Preheat your oven to 400°F (200°C). Wash and dry the zucchinis, then slice them into 1/4-inch (0.5cm) rounds. Lay the slices on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes (this helps draw out excess moisture and keeps the casserole from getting watery). Pat dry before assembling.
2. Prepare the chicken: If using leftover or rotisserie chicken, shred or chop it into bite-sized pieces. Aim for about 2 cups (300g). If starting with raw chicken breast, quickly pan-sear or bake until cooked through, then dice or shred.
3. Mix the sauce: In a medium bowl, whisk together 2 eggs, 1/2 cup (120ml) milk, 1 cup (240ml) marinara sauce, 1 tsp Italian herbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Stir until smooth.
4. Layer the casserole: Lightly oil or spray your casserole dish. Arrange half the zucchini slices in a single layer on the bottom. Top with half the shredded chicken. Sprinkle with 1/4 cup (25g) parmesan and 3/4 cup (85g) mozzarella. Pour half the sauce mixture evenly over this layer.
5. Repeat layers: Add the remaining zucchini, followed by the rest of the chicken. Sprinkle with the remaining parmesan and mozzarella, then pour over the rest of the sauce.
6. Add topping: If using, mix 1/2 cup (60g) panko breadcrumbs with 2 tbsp (28g) melted butter. Sprinkle over the top layer of cheese.
7. Bake: Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, until the cheese is bubbling and golden brown. The zucchini should be fork-tender but not mushy, and the casserole should smell amazing!
8. Rest and serve: Let the casserole sit for 10 minutes before slicing (this helps it set and makes serving easier). Garnish with fresh chopped parsley or basil.

Notes: If your casserole looks watery after baking, it’s probably from extra zucchini moisture. Next time, let the slices sit longer with salt, or even grill them briefly first. If the top isn’t browning, turn on your broiler for 2 minutes at the end—but watch closely! For a crispier topping, more butter in the breadcrumbs helps. I’ve found prepping all ingredients before starting assembly makes things go faster (the classic “mise en place” trick).

Cooking Tips & Techniques

• Don’t skip salting the zucchini: Drawing out moisture is key to a non-soggy casserole. I learned the hard way when my first batch was more like soup!
• Layer evenly: Spread the chicken and cheese in thin, even layers. This helps everything bake up uniformly and avoids dry pockets.
• Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that can keep it from melting smoothly. It’s worth grabbing a block and grating it yourself for the best gooey texture.
• Let it rest before serving: The casserole needs time to set after baking, or it’ll fall apart when sliced. I know it’s hard to wait, but trust me—it’s worth it.
• Multitasking: While the zucchini is sweating, prep the sauce and chicken to save time. I usually have everything lined up by the time the oven’s hot.
• Adjust seasoning before baking: Taste the sauce mixture and adjust salt or herbs. Once it’s in the oven, you can’t fix blandness!
• Broil at the end for a golden top: If the cheese isn’t browning, a quick broil (1-2 minutes) does the trick, but don’t walk away—it’s easy to burn.

I’ve had batches where the zucchini was too thick, so it stayed a little crunchy. Thin, uniform slices are key. If you forget to salt the zucchini, bake a little longer uncovered. For extra flavor, add a pinch of chili flakes or swap in smoked paprika. Consistency is all about prep—don’t rush the layering or the resting time. Every time I make this, I find some little tweak, but the base recipe always works.

Variations & Adaptations

• Low-Carb/Keto: Skip the breadcrumbs and use almond flour mixed with parmesan for the topping. Use full-fat cheese and milk.
• Vegetarian: Omit the chicken and add layers of roasted mushrooms or eggplant. You can also toss in spinach or kale for more greens.
• Spicy: Add 1/2 tsp red pepper flakes to the sauce, or layer in sliced jalapeños for a kick.
• Gluten-Free: Use gluten-free breadcrumbs or skip the topping altogether. The casserole is naturally gluten-free otherwise.
• Dairy-Free: Swap in vegan cheese shreds and use unsweetened almond or oat milk. I’ve tested this for a lactose-intolerant friend, and it’s still super tasty!
• Different Cooking Methods: Try assembling in a slow cooker and cooking on low for 3-4 hours—just skip the breadcrumb topping or add it at the end under a broiler.

One of my favorite twists: I added roasted cherry tomatoes once, and the burst of sweet-tart flavor was incredible. You can also swap out the marinara for a pesto sauce if you want a more herby vibe. For kids, mixing in a little cooked pasta makes it a one-dish dinner. I like using leftover turkey in place of chicken post-holidays—it’s a great way to use up odds and ends.

Serving & Storage Suggestions

Serve this cheesy baked zucchini parmesan chicken casserole warm, straight from the oven. It’s best sliced after resting 10 minutes, so the layers hold together. Presentation-wise, a sprinkle of fresh basil or parsley on top adds color and makes it feel restaurant-worthy.

• Pairings: I love it with a crisp green salad (think arugula or romaine with lemon vinaigrette) and some garlic bread. For brunch, serve with a fruit platter.
• Storage: Cool leftovers completely, then cover tightly and refrigerate for up to 4 days. It reheats well in the microwave, but the oven (350°F/180°C for 10-15 minutes) keeps the topping crispy.
• Freezer Instructions: Freeze individual portions wrapped in foil, then in a zip-top bag. Thaw overnight in the fridge, then reheat in the oven. Flavors intensify after a day or two, so leftovers taste even better!

If you’re prepping ahead, assemble the casserole and refrigerate unbaked overnight. Just add 5 minutes to the bake time. I once prepped two pans for a big family gathering and froze one—it was just as delicious a month later. The key is tight wrapping so it doesn’t dry out.

Nutritional Information & Benefits

Each serving (about 1/6 of the casserole) contains roughly:

• Calories: 320
• Protein: 28g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 5g

Zucchini is packed with vitamin C, potassium, and fiber—great for digestion and keeping things light. Chicken adds lean protein and keeps you full. Parmesan is a decent source of calcium, and the eggs bind it all with extra nutrients. If you go gluten-free, just swap the topping. There’s dairy and egg in this casserole, so watch out for allergies. Personally, I love how this dish makes healthy eating feel like a treat—so much flavor, and it fits into a balanced weeknight rotation.

Conclusion

This cheesy baked zucchini parmesan chicken casserole is the kind of recipe you’ll come back to again and again. It’s easy, delicious, and flexible enough to suit any family’s tastes or dietary needs. I love how it brings together comfort and nutrition—plus, it’s a great way to use up that summer zucchini!

Don’t be afraid to tweak it to fit your own pantry—this casserole forgives a lot. Whether you’re new to casseroles or a seasoned pro, I hope you enjoy it as much as my family does. Let me know how yours turns out in the comments below, or tag me with your own twist. There’s no better feeling than sharing a meal that brings people together. Happy cooking!

Frequently Asked Questions

Can I use raw chicken instead of cooked?

Yes, you can! Just dice raw chicken breast, layer it in the casserole, and bake as directed. Make sure the pieces are small so they cook through (it may need 5-10 extra minutes).

How do I keep the casserole from getting watery?

Salt the zucchini slices and let them sit for 10-15 minutes before assembling. Pat them dry to remove excess moisture—this really helps!

Can I make this cheesy baked zucchini parmesan chicken casserole ahead?

Absolutely. Assemble it up to a day before, cover, and refrigerate. Bake when ready to serve, adding 5 minutes to the bake time if it’s cold from the fridge.

What’s the best cheese for this casserole?

Freshly shredded mozzarella and real parmesan gives the best flavor and melt. You can use part-skim for lighter results, or swap in dairy-free cheese if needed.

Can I freeze leftovers?

Yes! Freeze in individual portions for up to 2 months. Thaw overnight and reheat in the oven for best texture. It’s a lifesaver for busy weeks!

Print