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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Watch the Video
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.
Tools I Used
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
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.
You'll Also Love
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Samantha Ray
I made this Chicken Zucchini Casserole tonight, and it was a hit with the kids! So glad to find a recipe that sneaks in some veggies. Julia, you always have the best ideas for family-friendly meals. Can't wait to try this with ground turkey next time!
Julia
thank you Samantha for your comment, it made my day!
Linda T
This was delicious! Great combination and easy ingredients. Was short on time so cooked it stovetop before finishing in oven. Seasoned and browned the chicken and when it was about 2/3 done added rest of ingredients except zucchini (which was still draining). Added zucchini in last few minutes, seasoned a bit with S, P, thyme, garlic and onion powder. Put it all in an oiled casserole dish, didn't use egg, spread about 2 TB sour cream on top then finished with shredded mixed cheddar and parmesan. Used about 3/4 cup cheese total just to cut down. Baked 12 minutes at 400 then broiled for a few more. Let it sit about 5 minutes to come together. So yummy and family says this is a keeper!! Only problem was we ate it so fast we were still hungry 🙂 Next time I'll make a salad and maybe potatoes with it. Thank you for this great recipe!
Julia | The Yummy Bowl
thank you so much for sharing Linda!
Mattie
My first time ever cooking with ground chicken and I really loved this recipe. I followed the directions as written and like someone else’s comment I drained the grease off of it before I added the cheese to the top. Will be making the recipe often and may add zucchini and squash a few times.
Julia | The Yummy Bowl
thank you Mattie!
Kelly
This dish is amazing. My mom and I fought over the last piece. I'm going to double the recipe next time. I served it with a kale salad.
Julia | The Yummy Bowl
Hi! Kelly, you are amazing! Glad you liked it and kale salad sounds perfect for this kind of casserole.
Marlene Wyzynski
When I saw this recipe, I knew I wanted to make it! I’m in the process of losing weight and thought that most of the ingredients were on the healthy side. (The sour cream and cheese make the dish a step above!) I used light sour cream in this dish and believe it would have set up better with full-fat sour cream since it was a little bit watery on top after 35 minutes in the oven. Once I put two cups of my shredded sharp cheddar cheese on top of it, it turned out wonderful! (I used a 9” X 13” casserole dish.) I will be making this again in the future! Thanks for an easy-to-make, yet very tasty, recipe, Julia!
Julia | The Yummy Bowl
thank you Marlene for sharing, the top being watery could be the sour cream but might be the zucchini as well (not every zucchini will have the same texture).
Marlene Wyzynski
You’re welcome, Julia! I also thought the top being watery may have been the zucchini, if not the light sour cream. I’m making this dish again this evening! Love it!
CD
what temp do you bake on? it doesn't say.
Julia | The Yummy Bowl
400 F
Rhonda
I’m making this tonight. The picture of the bowl with the raw ingredients looks like it has one or two eggs in it but the recipe doesn’t mention them. Do I add eggs or not? Thanks!
Julia | The Yummy Bowl
yes Rhonda, we add 1 egg, please see the instructions in the post: ''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.''
Tara gilson
Oh my goodness, I found this recipe wanting to figure out another way to use the zucchini from the garden. It was so delicious! I made as posted, no changes..Thank You!
Julia | The Yummy Bowl
thank you so much Tara!
molly
so delicious!! loved this! thank you! has anyone tried yellow squash in this. im trying to use up some yellows, but not sure if they would produce too much water even with sitting with salt
Julia | The Yummy Bowl
Thank you so much, let me know if you try this with yellow squash!