Description
A comforting and protein-packed Chicken Zucchini Bake featuring tender cooked chicken, sautéed mushrooms and zucchini, combined with a creamy mixture of cheese, sour cream, eggs, and herbs, then baked to golden perfection. Ideal for a wholesome family dinner or meal prep.
Ingredients
Scale
Protein & Vegetables
- 8 oz boneless chicken, cooked and chopped
- 4 oz fresh mushrooms, sliced
- 1 medium zucchini, grated or finely chopped
- 2 green onions, sliced
Dairy & Eggs
- 2 cups shredded Italian cheese blend
- ½ cup sour cream
- 2 large eggs, beaten
- 2 tbsp butter
Spices & Seasoning
- 2 tsp dried basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and set aside.
- Sauté vegetables: In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until softened, about 3-4 minutes. Then add the grated zucchini and sauté for an additional 2-3 minutes until just tender.
- Combine ingredients: In a large bowl, mix together the cooked and chopped chicken, sautéed mushrooms and zucchini, shredded Italian cheese blend, sour cream, sliced green onions, beaten eggs, dried basil, salt, and black pepper until evenly combined.
- Assemble: Transfer the mixture into the prepared baking dish, spreading it out evenly for consistent cooking.
- Bake: Place the dish in the oven and bake for 30–35 minutes until the top is golden brown and the bake is bubbly and set.
- Rest and serve: Remove from the oven and let the bake rest for 5 minutes before slicing and serving to allow it to set up nicely.
Notes
- Ensure the chicken is fully cooked before starting the recipe.
- You can substitute Italian cheese blend with mozzarella and Parmesan for a similar flavor.
- For a lower fat option, use reduced-fat sour cream and cheese.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Adding herbs like parsley or thyme can enhance flavor.
