Zucchini – Chicken Bake

Zucchini - Chicken Bake

Since this is the time of year for an abundant supply of zucchini, I thought I’d share this recipe that falls into the “comfort food” category. I found it on the internet somewhere but can’t remember where or I’d give credit where credit is due. Ken and I really liked this dish and it calls for ingredients that I usually have on hand like the 10 oz. cans of chicken that I buy at Costco and the Fage Greek yogurt that I eat by the tub since it’s so rich and creamy. I used the zero fat yogurt so this recipe was pretty healthy. I hope you enjoy it as much as we did!


4 C. zucchini, sliced ( about 2 medium)
1 yellow onion, diced
2 green onions (if you don’t have these around don’t worry about it)
1 – 10 oz. can chicken white meat, drained
1 C. Fage Greek Yogurt (or sour cream)
1/2 C. Mexican blend cheese
2 eggs, beaten
1/2 C. salsa
1/2 t. oregano
1/2 t. kosher salt
fresh black pepper to taste
1/4 C. Parmesan cheese

1. Preheat oven to 350 degrees.
2. Saute the onions and zucchini till golden over medium high heat. Place in a greased casserole dish.
3. Combine the chicken, salsa, yogurt, Mexican blend cheese, salt, pepper, oregano, and eggs in a bowl. Mix well. Pour over the zucchini mixture and stir to combine.
4. Sprinkle with Parmesan cheese.
5. Bake for 30 minutes until bubbly. Place under the broiler for a few minutes if needed to brown the cheese.
Serves 4

Zuchini - Chicken Bake before baking

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