I make this Chicken Zucchini Casserole every summer when zucchini seems to multiply overnight. The ground chicken makes it hearty enough for dinner, the cheesy topping keeps everyone coming back for seconds, and it's one of my favorite ways to sneak extra vegetables onto the table without anyone complaining.
My son especially loves these cozy one-pan dinners, and I love that they're easy to prep ahead and make great leftovers for lunch the next day.
My son loves these types of one-pan dinners. They're delicious and full of veggies, like my chicken zucchini boats, zucchini casserole, and parmesan zucchini slices.
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Ingredient Notes
- Zucchini - I always grate the zucchini instead of chopping it because it blends beautifully into the casserole. Don't skip squeezing out the excess moisture-it makes the biggest difference in keeping the casserole from turning watery.
- Garlic powder - The essential aromatic you can't forget in almost every savory dish.
- Carrot - Adds a little pop of color, texture, and sweet taste, and it tastes superb in combination with chicken zucchini.
- Lean ground chicken - This can be substituted with skillet-browned and chopped skinless boneless chicken breast, rotisserie chicken, or leftover chicken.
- Italian herbs - These herbs make a simple casserole taste fabulous! But they are not essential. If you don't have them, the casserole will still taste great with salt and pepper.
- Shredded cheese - Once done, top the bake generously with cheese! However, it's personal preference; you can also use only ¾ cups or less, depending on the size of your baking dish.
Zucchini has numerous health benefits and a soft, delicate texture. I love to use in stuffings, patties, fritters, muffins, cakes, and quick breads.
🥒 READ ALSO: 55 Best Zucchini Recipes
How To Make Chicken Zucchini Casserole Step By Step Photos
- Prep zucchini. In a medium bowl, grate the zucchini and add 1 teaspoon of salt, set aside for 10-15 min to drain off the excess water.
- Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel and squeeze tight to get rid of the water.
- Preheat oven to 400 degrees F. Prepare a 9x13 or slightly smaller baking dish, spray with cooking oil, and transfer the mixture into the dish.
- Mix the filling. Once done, gather all the ingredients (except cheese and sour cream) in a large mixing bowl and stir with a spatula or hands until combined.
- Add sour cream. Even out the top with a spatula and layer the sour cream.
- Bake the chicken zucchini casserole for 35 minutes.
- Add cheese and bake again. Remove from the oven and add the cheese; bake again for 10 minutes or until cheese is melted and bubbly.
- Serve! Garnish with parsley, scallions, or bacon and freshly cracked black pepper.
For a complete meal, we like to serve it with plain cabbage salad, mashed potatoes, or tomato basil mozzarella salad.
🥒 Read also: 18 Types of Zucchini You Didn't Know About
Julia's Best Tips
- Squeeze the zucchini really well - This is the most important step! I usually wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as I can. It keeps the casserole from turning watery.
- Don't overbake it - Bake just until the chicken is cooked through and the cheese is melted and bubbly. Overbaking can dry out the casserole.
- Customize the vegetables - This recipe is very forgiving. I've added chopped mushrooms, bell peppers, spinach, broccoli, corn, peas, and even chopped artichokes with great results.
- Freshly grate the cheese - It melts more smoothly and gives you that beautiful golden topping that everyone loves.
- Make it ahead - I often assemble the casserole a few hours before dinner, cover it, and refrigerate it until I'm ready to bake.
- Turn leftovers into lunch - We love reheating leftovers and serving them with a simple salad or tucked into a wrap the next day.
What To Serve With Chicken Zucchini Casserole
- Grains: lime cilantro rice, yellow rice, quinoa.
- Potatoes: fries, mashed potatoes, smashed potatoes.
- Bread: crusty garlic bread or garlic toast.
- Salads: light and quick (tomato onion salad, green goddess salad or Mediterranean cucumber salad).
Storing Leftovers
- To Store. Store leftover casserole in an airtight container in the refrigerator for 3-4 days. I love having leftovers for lunch because the flavors are even better the next day.
- To Freeze. You can freeze the baked casserole for up to 3 months. Let it cool completely before wrapping it tightly or transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- To Make Ahead. Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. When you're ready, bake as directed, adding a few extra minutes if it's coming straight from the fridge.
- To Reheat. Cover with foil and warm in a 350°F oven until heated through, or microwave individual portions for a quick lunch. If you like an extra cheesy topping, sprinkle on a little more cheese before reheating in the oven.
Can I Use Rotisserie Chicken?
Indeed, although it will change the recipe's nutritional content.
- To prepare it, remove and discard the skin, then meticulously separate the meat from the bones, discarding any cartilage.
- Use your hands to pull the chicken apart, dicing the chicken breasts and shredding the remaining meat. Leftover roast chicken can also be used as an alternative.
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Buy Now → Favorite Zucchini Recipes
Have extra zucchini? Check out my collection of 55+ Zucchini Recipes for more easy dinners, snacks, breads, and desserts.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Chicken Zucchini Casserole (With Ground Chicken)
Ingredients
Method
- In a medium bowl grate the zucchini and add 1 teaspoon of salt, set aside for 10-15 min to drain off the excess water.1 pound zucchini , ½ teaspoon salt or to taste + for zucchini
- Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel (or a special fabric is also available on amazon) and squeeze tight to get rid of the water.
- Preheat oven to 400 degrees F.
- Once done, gather all the ingredients (except cheese and sour cream) in a large mixing bowl and stir with a spatula or hands until combined.1 medium egg, 1 medium carrot , 1 medium yellow onion, 1 teaspoon garlic powder, ½ teaspoon cracked black pepper, 1 teaspoon of Italian herb spice, 11-12 ounce (300 g) ground chicken
- Prepare a 9x13 or slightly smaller baking dish, spray with cooking oil, and transfer the mixture into the dish. Even out the top with a spatula and layer the sour cream on top.3-4 tablespoons sour cream
- Bake the chicken zucchini casserole for 35 minutes. Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.1 ½ cup Cheddar or Colby Jack Cheese
- Garnish with parsley, scallions, or bacon and freshly cracked black pepper. Enjoy!
Nutrition
Video
Notes
- Flavor: Creamy, savory, and mildly tangy flavor profile with earthy notes from zucchini and carrots, all balanced by a delightful cheesy richness.
- To Store: I suggest storing any remaining casserole in an airtight container in the refrigerator, where it can be kept fresh for 3 to 4 days. When it's time to reheat, simply place it back in the oven at 400 degrees Fahrenheit, optionally adding a bit more cheese, and bake for a few minutes until it's thoroughly warmed.
- To Make Ahead: You have the option to prepare this entire chicken zucchini casserole a day in advance and refrigerate it for reheating later. Alternatively, you can choose to assemble its components separately.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQ
Yes! Rotisserie chicken is one of my favorite shortcuts for this recipe. Simply shred or chop the meat and mix it into the casserole as directed.
It's delicious with a crisp green salad, garlic bread, roasted potatoes, rice, or fresh tomato salad for an easy family dinner.
Absolutely! Assemble everything up to a day in advance, cover, and refrigerate until you're ready to bake.
The most common reason is not removing enough moisture from the zucchini. Be sure to salt it first, then squeeze out as much liquid as possible before mixing the filling.
No. I usually leave the skin on because it becomes nice and tender during baking and adds extra color. If you're using very large garden zucchini with thick skins, you may want to peel them.
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Alejandra
Oh my gosh this looks so creamy and delicious!! I love the chicken and zucchini combo, I’ve never tried that in a casserole before but now I am craving this!
Julia
Thank you Alejandra, we loved it too!
Natalie
I made a slight variation to the recipe by replacing the Italian seasoning with cumin and smoked paprika, plus three roasted poblano peppers. I can see why a smaller casserole dish would be better because my 9x13 made the casserole a little thin. It was delicious!!
Julia | The Yummy Bowl
thank you Natalie!
Andrea
This is such a great way to use up zucchini! I love how it incorporates chicken and lots of veggies while the cheesy goodness makes it comfort food.
Julia
I agree, A true comfort meal in one dish, thank you Andrea!
Jacqueline Meldrum
I love the creamy dressing. It is so so tasty!
Julia
Thank you so much Jacqueline!
Tavo
Lovely casserole! Thanks for such a delicious recipe.The family loved it.
Julia
Thank you so much Tavo, glad you liked it!
Kirsten
This recipe looks great. However, my husband is not a fan of sour cream. Is it completely necessary or could we use something else as a substitute?
Julia | The Yummy Bowl
I think you could, any vegan substitute would work. However, without that, the flavor is not the same, sour cream (yogurt or cream cheese) adds the necessary moisture and creaminess. Maybe you could add this: https://theyummybowl.com/homemade-condensed-cream-of-chicken-soup/ or canned version , ofcourse. But this won't be that healthy anymore. If you try this Kirsten, please let me know how it tasted 🙂 Thank you so much! Julia
Lynne Bitten
Gonna use this to use the zucchini I have frozen. Will definitely thaw the zucchini and let set before adding to the recipe.
Julia | The Yummy Bowl
thank you Lynne, I think it should work, let me know!
Jeff
Recipe would definitely be better off if the meat was browned and the onions sauteed beforehand. The sour cream on top split and became watery.
Julia | The Yummy Bowl
hi Jeff, sorry that you didn't like the recipe. Other readers have reported great results and without the changes you mentioned.
Georgene
I made this last night for dinner and was very good. I did have to drain the watery juice off when I took it out of oven to put cheese on top. I think my veggies could have cooked awhile longer also. Otherwise it was great! We will make it again real soon.
Julia
Thank you Georgene, I am very glad you liked it!
Marilyn
I made this last night and everyone loved it. I added a little extra sour cream on top and a bell pepper to the mix. I will definitely make this again. Thank you for sharing it.
Julia
Thank you Marilyn, glad you liked it, thank you for leaving a comment!
Patty
Crimini/baby portabella! Yum!
Just made this again today! Back by popular request!
Linda
Made this yesterday following directions exactly. This was not a creamy casserole dish. It was a meatloaf with a lot of veggies in it. The layer of sour cream replaced the ketsup on many meat loaves. The onions were overwhelming and too raw to blend in the mix. Maybe some instructions were left out? Might have been better if ground chicken and chopped onions were sautéed then mixed with remaining veggies and a larger amount of sour cream to make a more casserole like and creamy dish. Won’t make this again.
Julia
Hi Linda, thank you for the feedback, and so sorry this casserole was not to your liking. For me personally, the casserole is more of a one-pot, super easy to make without extra separate cooking. You can fill the casserole dish with anything you like, right? Maybe you were expecting something else from this recipe, sorry for the dissapointment! If you decide on trying this one more time, here are my suggestions:
- Onion. You can use both, white or yellow/brown onion for this recipe, and each time they will vary in taste, this is normal. The casserole is in the oven for 35 minutes and if you cut the onion thin enough or small diced this is more than enough for the onion to soften and give flavor to other ingredients. Maybe use half less?
Another alternative is to saute the onion first separately on the stovetop, but this will change the whole purpose of an easy casserole dish and is not necessary as the onion will be cooked through if following the instructions. Also depends on the oven.
- Ground chicken is tender and soft enough to place in the casserole and will cook very quickly unlike ground beef for example. I do not recommend cooking the chicken twice like you are suggestions, there will be way less or no nutrients left in it anymore.
- Sour cream. Yes, I agree, you can add more, this is personal taste. Feel free to add an extra 2-3 tbsp if you feel like it. But there is plenty of cheese already in the dish that is even more than I usually add to casseroles. The sour cream is added a little bit for the flavor, not to make it look and taste like a cream sauce.
I hope you still try this again and feel free to let me know how it will go with the changes you've made.
Thank you!
Margo
Made this yesterday night for dinner and surprisingly very creamy and delicious. Thank you for the zucchini idea!
Julia
thank you so much, zucchini and chicken is the best combo we love!
Patty
This recipe is excellent! Even my daughter ate it. We added mushrooms to the recipe. I actually sauteed the onions and the mushrooms before adding everything together. I precooked the ground chicken a little bit also. Ground chicken usually comes in a package of 16 oz so our casserole just had a little bit of extra chicken in it. We put extra cheese on top because we are a cheese family. Make sure you wait the 10 to 15 minutes for all of the water to come out of the zucchini. It was amazing how much water came out of the zucchini when we waited.
Julia | The Yummy Bowl
That's so true! Zucchini needs some prep work for sure! And if you do it, it gives the best results!! Mushrooms sounds great, never thought about adding them here, and I am a huge fan of them! Which mushrooms did you use Patty?
Noel
This has an absolutely amazing flavor! I didn’t have any sour cream so I brushed the top with a little butter and I had bell pepper that needed to be used so I added some of that too. Other than that I made it exactly as written. Definitely making this again
Julia | The Yummy Bowl
thank you Noel. In my original recipe, I had less sour cream and then doubled it as some readers reported they needed way more of it here. So great to hear that it tastes delicious even without it!
Steve
Should have cooked and seasoned the ground chicken chicken was to bland otherwise not bad
Julia | The Yummy Bowl
thank you Steve for sharing!
Christa Herrera
Do I cook the meat first or is it like a meatloaf type of thing?
Julia | The Yummy Bowl
There is no reason to cook ground chicken before, it cooks in the casserole with the rest of the ingredients and juices. Hope it helps Christa!
Tyson
Can this be a vegetarian dish can you do it without the ground chicken
Julia | The Yummy Bowl
yes, I'd use a mix of cooked lentils + beans, quinoa or just cooked lentils. You can use same filling that I used for my veggie enchiladas or vegan tacos. https://theyummybowl.com/vegan-meat-tacos/ or https://theyummybowl.com/vegetarian-enchiladas-with-black-bean-and-sweet-corn/
Marianne Paulsen
Why can't I find a list of Ingredients with their measures?
Julia | The Yummy Bowl
The recipe card with this information is always located below the post and before the comments section.
Joyce
Gone thru recipe many times 2 find temp 2 bake. M assuming it's 400°. Same as reheating? Plan 2 try next week as it's on r menu board. Like comments of additional ingredients!!!!!!
Julia | The Yummy Bowl
yes 400 F 🙂
Ginny
Is chicken cooked prior to adding to recipe or does it cook thru in baking process?
Julia | The Yummy Bowl
yes, it has to be ground chicken which fully cooks through in the oven.
Sheri
Sounds delish !!! I'm going to have to try it. Thanks for sharing !!¡
Julia | The Yummy Bowl
thank you Sheri!
Danielle
Love this! I used ground turkey, and fresh parsley and basil (in place of Italian seasoning) and of course my abundantly growing zucchini from my garden. Aside from the above stated modifications I followed recipe. Thank you for sharing!
Julia | The Yummy Bowl
thank you so much Danielle
Judy Erb
Can you use ground Turkey?
Julia | The Yummy Bowl
absolutely!
Jenn Rothschild
Can you use rotisserie chicken?
Julia | The Yummy Bowl
You could, but not sure but I think the texture will be dryer. Using minced chicken (uncooked) gives better results and chicken stays juicy and moist.
Rachel
Beware, the ingredients in this recipe are not in the standard order of what you use 1st-last. I missed mixing the seasonings into the zucchini mixture because they were listed after the sour cream.
Julia | The Yummy Bowl
thank you Rachel, will make adjustments!
Amber
Really enjoyed this recipe. I also sauteed the onions, but otherwise followed the directions. I do wish that the ingredients were in order of appearance.... Almost forgot the Italian seasonings.
John
I've cooked this for tea tonight, replaced the cream with fat free quark. I've made more than my wife and I will eat, does it freeze well or should we eat the rest tomorrow?
Julia | The Yummy Bowl
yes you can freeze it but tastes better when fresh!
Mary
Looks good!
I might make it with rotisserie chicken too.
Julia | The Yummy Bowl
yes, you sure can! Thank you Mary!
Rachel
What Temp does the oven need to be at? 350? 400? It isn't posted. It just says bake for 35 mins.
Julia | The Yummy Bowl
just updated, it is 400 F