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zucchini chicken casserole closeup on a wooden spoon

Chicken Zucchini Casserole

Julia | The Yummy Bowl
This Chicken Zucchini Casserole may become your favorite zucchini recipe. Learn how to make this quick, easy, and budget-friendly casserole for busy weeknight dinners. 
4.87 from 22 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Russian
Servings 6 portions
Calories 206 kcal


  • 11-12 oz (300 g)Ground chicken
  • 1 egg
  • 1 carrot medium grated
  • 1 large zucchini grated
  • 1 medium brown/yellow onion chopped
  • 3-4 tablespoon sour cream or more as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon cracked black pepper
  • ½ teaspoon salt or to taste + for zucchini
  • 1 ½ cup Cheddar or Colby Jack Cheese
  • 1 teaspoon of Italian herb spice or a mix of dried oregano, garlic, thyme


  • In a medium bowl grate the zucchini and add 1 teaspoon of salt, set aside for 10-15 min to drain the excess water out.
  • Meanwhile, preheat the oven to 350 F (180 C).
  • Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel and squeeze thightly.
  • 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.
  • Prepare a 9x13 or slightly smaller baking dish (I used a smaller oval shaped dish), spray with cooking oil, and transfer the mixture into the dish. Even the top with a spatula and layer the sour cream on top.
  • Bake for 35 minutes. Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.
  • Garnish with parsley or scallions, cracked black pepper.



Calories: 206kcal
Keyword chicken zucchini, chicken zucchini casserole
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