This Tuscan chicken zucchini casserole is the cheesy baked dinner that actually gets eaten. It’s casual but put-together, and it feels special in its own way. A great way to use up garden zucchini.
What You’re Making When There’s Too Much Zucchini Again
This Tuscan chicken zucchini casserole started as one of those throw-it-in-the-oven dinners. I had chicken, too much zucchini, and a bunch of pantry stuff that needed using, so I just went with it. A little garlic, a lot of cheese, and the oven did the rest. I kept remaking and refining it last summer until it felt right. And here we are again, back in the thick of zucchini season.
The sun-dried tomatoes were what changed it for me. Salty, concentrated flavor that comes through in the way I wanted it to. Mozzarella and Parmesan melt right into the chicken and veggies, adding the comfort part of the casserole.
It all bakes together until it’s soft, saucy, and a little golden on top. No pasta, no sauce to make, no real cooking exertion. It’s a filling dinner that doesn’t taste like leftovers the next day.
Why I Love Making This Tuscan Chicken Zucchini Casserole
- No extra steps. Everything goes straight into the baking dish and cooks together.
- The zucchini and tomatoes soften just enough without turning to mush, picking up flavor in the process.
- It’s cheesy, filling, and doesn’t need rice or pasta to feel like a full dinner.
What You’ll Need for Your Tuscan Casserole
Getting this Tuscan chicken zucchini casserole on the table means grabbing a few pantry staples and some fresh goodness. Here’s my list:
- Chicken breast – Cubed for quick, even cooking in the oven.
- Zucchini – Sliced into coins or half-moons so they soften but don’t disappear.
- Spinach – Fresh is best, but a handful of frozen can work too.
- Tomatoes – Halved so they break down a bit and add juiciness.
- Sun-dried tomatoes – The oil-packed kind are best for flavor and texture. I also use them in my Marry Me Tuscan Chicken and sun-dried tomato pesto pasta and they give just as much flavor.
- Shallot – Mild and a little sweet, sliced thin so it cooks fast.
- Garlic – Minced or grated to spread that flavor throughout the dish.
- Olive oil – Helps everything roast up nicely.
- Dried oregano, basil, and garlic powder – Classic herbs that lean into that Tuscan flavor.
- Salt, black pepper, paprika, red pepper flakes – A well-rounded seasoning mix with just a hint of heat.
- Mozzarella cheese – Gets melty and stringy over the top.
- Parmesan cheese – Adds a salty, savory bite to balance the mozzarella.
- Fresh parsley – For color and a little freshness at the end.
How I Make This Chicken Zucchini Casserole
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (preheat the oven)
I start by heating the oven to 375°F so it’s ready to go once everything’s in the dish. - Step Two (load the baking dish)
I toss the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, and all the seasonings right into an 11×7-inch (28×18 cm) baking dish. No need to mix in a separate bowl. Just stir it around with a spoon until everything looks coated. - Step Three (add the cheese)
Mozzarella and Parmesan go right on top. I don’t mix them in. Just let them melt into the top layer as it bakes. - Step Four (bake it covered first)
I cover the dish with foil and bake it for 20 minutes so everything can steam and start softening. - Step Five (uncover and finish baking)
After 20 minutes, I take off the foil and bake it uncovered for another 10. This is when things start to look golden and juicy. - Step Six (broil the top)
A quick 1 to 2 minute broil finishes it off. I watch it the whole time and check every 20 seconds. The cheese browns fast. - Step Seven (finish and serve)
I sprinkle parsley over the top and usually add a pinch more oregano or black pepper before serving.
My Best Tips for a Perfect Casserole
I’ve made this chicken zucchini casserole so many times, and a few small things make it a little better.
- Slice the zucchini evenly. Thinner or uneven pieces will cook too fast and disappear into the mix. I try to keep the slices around the same size so they soften but still hold their shape.
- Use the right pan. This really does need an 11×7-inch (28×18 cm) baking dish. Anything smaller gets too crowded and ends up steaming instead of baking.
- Keep an eye on the broiler. That last step gives you the golden top, but it goes from browned to burned fast. I stand right there and check every 20 seconds.
- Chop ahead if you want. You can prep the vegetables and seasoning mix earlier in the day. Just cover everything and keep it in the fridge until you’re ready to assemble.
- Leftovers reheat well. I usually reheat in the oven or air fryer for the best texture. It doesn’t dry out, and it holds up better than most veggie casseroles.
Storage, Reheating, and Freezing
- Storing: Once cooled, cover the casserole or transfer leftovers to an airtight container. It’ll keep in the fridge for up to 4 days.
- Reheating: I reheat it in a 350°F (175°C) oven or air fryer so the cheese crisps up again and the zucchini doesn’t go soft. Skip the microwave—it makes everything mushy.
- Freezing: I don’t recommend freezing this one. The zucchini and spinach release too much water once thawed, and the texture doesn’t hold up.
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breast?
Yes, boneless thighs work just fine. They add a little more richness and stay tender. Just trim the excess fat and cube them the same way you would with breast meat. - Does it matter if the sun-dried tomatoes are dry-packed or oil-packed?
Oil-packed is best for flavor and texture here. If you’re using dry-packed, rehydrate them in a little warm water or olive oil first so they don’t stay tough. - Can I prep the entire casserole ahead of time and bake it later?
You can. Assemble it all the way up to the cheese layer, cover it tightly, and refrigerate for up to a day. You may need to add a few extra minutes to the baking time if it’s going in cold. - Is this casserole low carb?
Yes, it’s naturally low in carbs since there’s no pasta, rice, or breadcrumbs. Just veggies, chicken, and cheese. If that’s what you’re looking for, this one fits the bill. - Could I add pasta or rice if I wanted to make it more filling?
You could, but not without adjustments. Cooked pasta or rice could be stirred in before baking, but you’ll want to increase the sauce element or add a splash of broth so it doesn’t dry out.
If you’re hooked on the Tuscan dinner vibe, try my Marry Me White Bean and Sausage Soup and my Marry Me Melting Cabbage that both keep the sun-dried tomato flavor going.
More Weeknight Dinner Casseroles I Love
If you liked how easy and flavorful this chicken zucchini casserole was, here are a few more worth trying:
- Ground Beef Casserole – Pasta, seasoned beef, and a creamy cheese sauce.
- Chicken Pot Pie Casserole – Chicken, veggies, and a thick, comforting sauce.
- Taco Rice Casserole – Ground meat, rice, taco seasoning, and queso.
- Tuna Casserole – Creamy, salty, and topped with something crunchy.
- Chicken Poblano Casserole – Roasted poblano sauce, chicken, and melty cheese.
Tuscan Chicken Flavor
This isn’t the kind of recipe I hype up. It just makes dinner happen without much thought, and it tastes good every time. That’s pretty much the whole goal.
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Tuscan Chicken Zucchini Casserole
This Tuscan chicken zucchini casserole is cheesy, flavorful, and full of vegetables. Made with chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, and melty mozzarella and Parmesan, it’s a one-pan dinner that’s easy to prep and doesn’t need pasta or sauce. Everything bakes together until tender and golden.
Servings: 4
Calories: 377kcal
Equipment
- baking dish 11x7 (28 x 18 cm) The right size to keep ingredients from steaming.
- Knife To chop veggies.
Ingredients
Main Casserole:
- 1 lb (454 g) skinless, boneless chicken breast
- 3 small or 2 medium zucchini sliced, (about 3 cups / 360 g)
- 1 cup (30 g) fresh spinach
- 1 cup (150 g) cherry or grape tomatoes halved
- ½ cup (65 g) sun-dried tomatoes in oil chopped
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 tbsp (15 ml) olive oil
Seasoning:
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried basil leaves
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- ¼ tsp (0.5 g) red pepper flakes
Topping:
- 1 cup (113 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ⅛ cup (5 g) chopped fresh pasley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Add the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes to a 2.5-quart (11x7-inch / 28x18 cm) baking dish.1 lb (454 g) skinless, boneless chicken breast, 3 small or 2 medium zucchini, 1 cup (30 g) fresh spinach, 1 cup (150 g) cherry or grape tomatoes, ½ cup (65 g) sun-dried tomatoes in oil, 1 shallot, 2 cloves garlic, 1 tbsp (15 ml) olive oil, 1 tsp (1 g) dried oregano leaves, 1 tsp (1 g) dried basil leaves, 1 tsp (3 g) garlic powder, 1 tsp (5 g) salt, ½ tsp (1 g) black pepper, ½ tsp (1 g) paprika, ¼ tsp (0.5 g) red pepper flakes
- Toss everything together until well coated in the seasonings.
- Sprinkle the mozzarella and Parmesan evenly over the top.1 cup (113 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese
- Cover the baking dish with aluminum foil and bake for 20 minutes
- Remove the foil and bake uncovered for another 10 minutes.
- Broil on high for 1 to 2 minutes, watching closely, until the cheese is golden. Check every 20 seconds to avoid burning.
- Sprinkle parsley over the top before serving.⅛ cup (5 g) chopped fresh pasley
- Optional: Add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- If using boneless chicken thighs, trim the fat and cube the same way.
- This recipe is naturally low in carbs and doesn't need pasta or rice to feel complete.
- For a make-ahead option, assemble up to the cheese layer and refrigerate until ready to bake. Add a few minutes to baking time if starting cold.
Nutrition
Nutrition Facts
Tuscan Chicken Zucchini Casserole
Amount Per Serving (390 g)
Calories 377
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 107mg36%
Sodium 702mg31%
Potassium 950mg27%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 41g82%
Vitamin A 2800IU56%
Vitamin C 25mg30%
Calcium 350mg35%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Tuscan Chicken Zucchini Casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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Debbie says
Can you cook this in a crockpot, if you pre-cook the chicken? Sounds delicious. I can’t wait to try this recipe. Thank you.
Cathy Pollak says
You could technically make this in a crockpot, but it’s not really the same dish. The texture will be way different — the zucchini will go soft and watery, and you won’t get that browned, cheesy top. Part of what makes this casserole so good is that everything bakes together and gets a little golden. If you’re looking for something similar in the slow cooker, I’d go with chicken, sun-dried tomatoes, and seasonings, then stir in spinach and cheese near the end. Just skip the zucchini or swap it for something sturdier like bell pepper.
Wendy Taylor says
Loved this zucchini casserole so much! I’m making it again tonight.
Buddy says
Recipe is absolutely delicious! I made it tonight. So good. From my experience, I used the 7×11 pan, and it fit perfectly… but there wasn’t enough room to stir, so i switched it over to a 9×13 pan. Also, I baked for 20 minutes covered, 10 minutes uncovered, and broiled for about 2 minutes. I started dishing it out to serve… and the chicken was pretty raw. I re-covered with aluminum and baked for an additional 20 minutes and it was perfect. The flavor, ingredients, and instructions are exactly on point, with those 2 minor modifications. I’ll DEFINITELY be making this again!
Cathy Pollak says
Really appreciate you sharing what worked and what didn’t — and I’m so glad you still loved the flavor. That note about the chicken being undercooked in the 9×13 totally tracks. I use the 11×7 pan because when the ingredients are closer together, it creates a slightly steamier environment under the foil. That trapped heat helps the chicken cook through faster and more evenly, since the temperature stays more concentrated around the food.
In a larger dish like a 9×13, everything spreads out more. You get more surface area exposed and less steam buildup, which can make it look like things are cooking faster — especially once the top starts browning — but the chicken in the center can still lag behind. If the pieces are thick or the oven has cooler zones, it doesn’t get the same consistent heat across the whole dish. The smaller pan helps avoid that and keeps everything cooking at the same pace.
Shirley says
Hi there…can you use fresh herbs instead of dry…and if so …how much?
Cathy Pollak says
You definitely can. I’d go with about three times the amount if you’re using fresh instead of dry, so closer to 1 tablespoon each of chopped fresh oregano and basil. Add them in with everything else and you’re good to go.
Lekili says
This was awesome, my partner had seconds!! I cooked it in a 11×13″ pan so everything spread out more, cooked in the same amount of time. Next time j would add a bit more zucchini. Instead of olive oil, I loved the sun dried tomatoes, they add an interesting element, instead ofnolivenoil,mi used the oil from the sun dried tomatoes. I will definitely be making this again, great for guests with fresh baked bread.
Cathy Pollak says
Love hearing that it was a hit and that your partner went back for seconds. Using the oil from the sun-dried tomatoes is a smart swap. It pulls even more flavor into everything. Adding extra zucchini next time sounds great too, especially with the larger pan. And fresh bread on the side makes it feel like a whole spread. Thanks for sharing how it went.
Daniel Sonntag says
This really came out great! Awesome way to use up all these zucchini that everyone keeps giving me from their gardens lol. It did take longer in my oven to get to 165º F. That’s ok, because it made the cheese on top better and then I didn’t even need to broil for a minute! Really delish. I reduced the amount of salt used.
Cathy Pollak says
So glad it turned out well for you. I know that zucchini gift-giving season all too well. Letting it go a little longer clearly paid off if you didn’t even need the broiler. That extra time really does something to the cheese. Appreciate you sharing how it went.
Theresa D. says
Made this recipe tonight for supper, my husband just picked the zucchini and tomatoes from his garden. And it was the most delicious casserole I’ve had in a long time! This is a keeper….
Cathy Pollak says
That makes me so happy to hear. Fresh-picked zucchini and tomatoes must have made it even better. Love that it earned keeper status at your table. Thanks for taking the time to come back and say so.
Mary says
This is my Favorite zucchini recipe; it in NO average casserole (don’t love casseroles.) I’ve been making it once/week due to popular demand! I too use sun dried tomatoes in olive oil w/that oil. I increase all ingredients by 1/3 to 1/2 and bake in a lasagna pan as I have 6-7 to feed. I cut up thin-sliced chicken filets to insure doneness. I serve it with pesto-tossed thin spaghetti and an Italian-dressed salad (for carb eaters.)
But it all starts with your fabulous recipe!
Cathy Pollak says
Thanks so much Mary, so glad you make it work for you!
Lisa Thomas says
I absolutely live this recipe. So many flavors. I will say that I used a rotisserie chicken to save time but amazing and easy.
Ted and Gayle says
This has become our favorite dinner recipe. It’s so good and it made zucchini season so much better!
Suzanne says
Excellent!
Yvette and Phil says
This was great! Simple, delicious and reheats really well for leftovers.
Glad we stopped by Noble Pig.
Cathy Pollak says
Glad you enjoyed it.
Adrainenne Gordon says
Made it as is. Subbed the spinach with broccoli. Husband loved it. I love it.
Pam says
Okay, made this tonight. I forgot to buy shallots and was out of paprika but it was still totally yummy!!! Great flavor with the seasonings and veggie combination. My hubby and I both enjoyed it so much. Thank you for a delicious recipe!
Dianna says
Healthy and delicious! I’ll definitely be making this again.