Chicken, Zucchini, and Cheese Casserole
This Zucchini Chicken Casserole is made with sliced zucchini, shredded chicken, and a creamy cheese sauce, baked together into a simple, comforting dinner. It’s a good way to use up a summer glut of zucchini without turning to bread or muffins.
I make this on weeknights when I want something filling that doesn’t need a separate side, since the zucchini and chicken cover both vegetables and protein in one dish. It also reheats well for lunches. I like serving this next to a One Pot Beef and Chickpea Stew or Shredded Zucchini Corn Fritters for a bigger zucchini-forward dinner.
If you like simple, cheesy casseroles like this one, these are worth trying too:
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
- Shredded Zucchini Corn Fritters
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
- 20 High Protein School Night Dinners Ready in 20 Minutes
Ingredients You’ll Need
Salting the sliced zucchini briefly before baking draws out excess water, which is the main thing that keeps casseroles like this from turning watery. Rotisserie chicken makes this one fast, though any cooked, shredded chicken works.
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Ingredients
3 medium zucchini, sliced into 1/4-inch rounds
1/2 tsp salt, for the zucchini
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
2 cups cooked chicken, shredded
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning
Salt and pepper, to taste
Directions
- Toss the sliced zucchini with 1/2 teaspoon of salt in a colander and let it sit for 15 minutes.
Pat the zucchini dry with paper towels to remove the drawn-out moisture.
This step keeps the finished casserole from turning watery once everything bakes together. - Preheat your oven to 375°F and grease a 9×13-inch baking dish.
In a saucepan, melt the butter over medium heat and whisk in the flour, cooking for about a minute to cook off the raw flour taste.
Slowly whisk in the milk, continuing to whisk until the sauce thickens, about 4 to 5 minutes. - Stir in the garlic powder, Italian seasoning, salt, and pepper.
Remove from the heat and stir in 1 cup of the shredded cheddar until melted and smooth.
The sauce should look glossy and coat the back of a spoon. - Arrange half of the dried zucchini slices in the bottom of the prepared baking dish.
Scatter the shredded chicken evenly over the zucchini.
Layer the remaining zucchini slices on top of the chicken. - Pour the cheese sauce evenly over the layers, making sure it settles down between the zucchini slices.
Sprinkle the remaining cheddar cheese over the top.
This one takes a bit of patience overall, just so you know, mostly because of the salting step for the zucchini. - Bake for 35 to 40 minutes, until the zucchini is tender and the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Serve hot and enjoy!
Important Recipe Notes
- Don’t skip salting the zucchini. Zucchini holds a surprising amount of water, and skipping this step is the main reason casseroles like this turn out watery instead of set.
- Pat the zucchini fully dry after salting. Any remaining surface moisture can still thin out the sauce once baked.
- Rotisserie chicken is the fastest option here, but any leftover cooked chicken breast or thigh meat works just as well.
- Let the casserole rest before serving. A short rest helps everything set slightly, giving you cleaner portions instead of a runny sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
- This freezes reasonably well, though the zucchini can soften further after thawing. For the best texture, this is best enjoyed within a few days.
How to Serve, Store & Customize This Recipe
Serving: Serve hot straight from the baking dish with a simple green salad on the side. This is filling enough on its own to make a complete dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Customizing: Add crumbled cooked bacon on top for extra richness, or swap the cheddar for a mix of mozzarella and parmesan. A layer of sliced tomatoes tucked between the zucchini adds some extra color and flavor.
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kcalIngredients
3 medium zucchini, sliced into 1/4-inch rounds
1/2 tsp salt, for the zucchini
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
2 cups cooked chicken, shredded
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning
Salt and pepper, to taste
Directions
- Salt the sliced zucchini and let it sit, then pat dry.
- Preheat oven to 375°F and make a cream sauce with butter, flour, and milk.
- Season the sauce and stir in 1 cup of the cheddar cheese.
- Layer half the zucchini, then the chicken, then the remaining zucchini.
- Pour the cheese sauce over the layers and top with the remaining cheese.
- Bake 35 to 40 minutes until tender and golden, rest, and enjoy!
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