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.

Course Dinner, Main Course

Cuisine American

Keyword cheesy zucchini casserole, chicken zucchini casserole, italian comfort food, low carb chicken casserole, one pan chicken dinner, Tuscan chicken bake, Tuscan chicken zucchini casserole

Prep Time 10

Cook Time 32

Total Time 42

Servings

Calories 377kcal

Author Cathy Pollak

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.

For optimal outcomes when preparing this Tuscan chicken zucchini casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition