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Cheesy Baked Zucchini Parmesan Chicken Casserole

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A comforting, family-friendly casserole featuring tender zucchini, juicy chicken, and layers of gooey mozzarella and sharp parmesan cheese. This easy dinner is packed with veggies and ready in under 45 minutes.

Ingredients

Scale
  • 2–3 medium zucchinis (about 1 lb), thinly sliced (1/4-inch thick)
  • 2 cups cooked chicken breast or thigh, shredded or chopped (rotisserie or leftover grilled)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup marinara sauce
  • 2 large eggs
  • 1/2 cup milk (whole, 2%, or almond milk)
  • 1 tsp dried Italian herbs (or blend of basil, oregano, thyme)
  • 1/2 tsp garlic powder (or 1 small clove, minced)
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 1/2 cup panko breadcrumbs (optional, for topping; use gluten-free if needed)
  • 2 tbsp unsalted butter, melted (for topping)
  • Fresh herbs (parsley or basil) for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry zucchinis, then slice into 1/4-inch rounds. Lay slices on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes. Pat dry.
  2. Shred or chop cooked chicken into bite-sized pieces. If using raw chicken, pan-sear or bake until cooked through, then dice or shred.
  3. In a medium bowl, whisk together eggs, milk, marinara sauce, Italian herbs, garlic powder, onion powder, salt, and pepper until smooth.
  4. Lightly oil or spray a 9×13-inch casserole dish. Arrange half the zucchini slices in a single layer on the bottom. Top with half the chicken, 1/4 cup parmesan, and 3/4 cup mozzarella. Pour half the sauce mixture evenly over this layer.
  5. Repeat layers with remaining zucchini, chicken, parmesan, mozzarella, and sauce.
  6. If using, mix panko breadcrumbs with melted butter and sprinkle over the top layer of cheese.
  7. Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is bubbling and golden brown and zucchini is fork-tender.
  8. Let casserole sit for 10 minutes before slicing. Garnish with fresh parsley or basil.

Notes

Salting and drying zucchini is key to avoid a watery casserole. For gluten-free, use gluten-free breadcrumbs or omit topping. For dairy-free, use vegan cheese and unsweetened almond or oat milk. Let casserole rest before slicing for best texture. Broil briefly at the end for a golden top if desired.

Nutrition

Keywords: zucchini casserole, chicken parmesan, baked chicken casserole, family dinner, easy casserole, gluten-free option, low carb, comfort food

Find it online: https://blairrecipes.com/cheesy-baked-zucchini-parmesan-chicken-casserole-easy-dinner-recipe-for-families/