Chicken Zucchini Mushroom Bake

This Chicken Zucchini Bake comes together quickly for a comforting weeknight dinner loaded with savory chicken, tender zucchini, earthy mushrooms, and a creamy cheese base. It is one of my favorite ways to use summer zucchini and sneak extra veggies onto the table without any complaints.

I first tried this when we were swimming in homegrown zucchini and wanted something cozy yet simple. My family asks for it on busy nights when we need comfort food without fuss.

Ingredients

• Boneless chicken: Choose tender cuts like chicken breast or save time with pre-cooked rotisserie chicken
• Fresh mushrooms: Look for firm mushrooms with dry caps for the best flavor and texture
• Medium zucchini: Firm zucchini with no soft spots brings a subtly sweet bite and moisture to the bake
• Butter: High-quality butter adds richness to the sauté
• Salt and fresh ground black pepper: Freshly ground black pepper enhances the basil and cheese
• Shredded Italian cheese blend: Look for a blend with mozzarella and provolone for the best melt
• Sour cream: Adds tang and helps create a creamy texture
• Green onion: Use fresh green onions—snappy green tops and crisp white bases are best
• Eggs: Large or jumbo eggs help bind the bake so it holds together
• Dried basil: Choose aromatic basil with a deep green color for maximum flavor

Step-by-Step Instructions

Prepare Ingredients:

Dice the chicken into uniform bite-sized cubes for even cooking. Slice the zucchini into coins then halve or quarter them for easy bites. Slice the mushrooms and green onions thinly to distribute their flavors throughout the bake.

Sauté and Build Flavors:

Melt the butter in a high-sided skillet over medium heat until foaming. Add diced chicken gently so each piece is in contact with the pan. Add zucchini and mushrooms and cooked for about five minutes stirring often. Watch for the mushrooms to soften and the zucchini to become a little translucent. Season lightly with salt and fresh ground black pepper as the vegetables cook.

Drain Mixture:

When the vegetables are tender but not mushy transfer everything from the skillet into a colander to drain off excess moisture. Do not skip this step or the finished bake may turn watery.

Mix the Creamy Cheese Base:

In a large bowl combine the shredded Italian cheese blend with sour cream sliced green onions beaten eggs dried basil and a pinch of salt and pepper. Stir thoroughly making sure the eggs and sour cream coat everything well.

Combine and Fill Baking Dishes:

Add the drained chicken zucchini and mushroom mixture to the cheese base. Use a big spoon to fold everything together until the vegetables and chicken are evenly coated.

Bake:

Spray your individual oven-safe baking dishes with nonstick spray. Divide the chicken mixture evenly between the dishes and smooth the tops gently with the back of a spoon. Bake at 375 F for thirty to thirty five minutes. The top should be bubbling and golden brown. Remove from oven and let rest for five minutes before serving—this helps the bake set up perfectly.

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You Must Know

• High protein and gluten free which makes it friendly to many diets
• Freezes and reheats beautifully so you can prep ahead
• Delicious hot or as leftovers for an easy lunch

The blend of cheese and basil is my favorite part—I love to use a special basil from my garden which adds a bright aroma that always reminds me of summer. One of my most vivid memories is making this dish with my daughter after picking zucchini together for the very first time.

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Storage Tips

Once cooled keep leftovers in an airtight container in the fridge for up to three days. For longer storage slice and freeze individual portions then reheat straight from the freezer in the microwave or oven.

Ingredient Substitutions

You can substitute cooked turkey or even ground chicken for the diced chicken. For a vegetarian version try using diced tofu and a vegetarian cheese blend. Feel free to swap the Italian cheese blend for just mozzarella or provolone if that is what you have on hand.

Serving Suggestions

This bake works beautifully for dinner with a simple green salad or some crusty bread on the side. For brunch try serving it alongside a fruit salad or even as a filling for a hearty sandwich.

Cultural or Historical Context

Baked savory casseroles like this have a classic place in American home-cooking where stretching a small amount of meat or cheese with plenty of vegetables was essential for feeding families. Dishes like this highlight that tradition—the bake is easy to adapt with seasonal garden produce and readily available pantry staples.

Recipe FAQs

→ Can I use chicken breast or thighs?

Both chicken breast and thighs work well. Breast yields a leaner dish, while thighs add extra juiciness.

→ How should I prepare the zucchini?

Slice zucchini thinly, then cut slices into halves or quarters to ensure even cooking and tender texture.

→ Can I substitute other cheeses?

Yes, mozzarella or a mild cheddar can be used in place of the Italian blend for different flavor notes.

→ Is it possible to add more vegetables?

Bell peppers or baby spinach make great additions. Add them with the mushrooms and zucchini in the skillet.

→ Do I need to drain the sautéed mixture before baking?

Yes, draining off excess liquid helps ensure a creamy, not watery, result after baking.