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baked chicken and zucchini casserole, from Shelf Cooking

Chicken Zucchini Casserole Recipe

In the time it takes you to chop a few veggies, you can have dinner in the oven. This chicken zucchini casserole is quick, easy, and here to help bring family dinners back!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American


  • 2 lb chicken thighs
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp garlic powder
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • ½ medium yellow onion, diced
  • ½ cup pesto
  • ½ cup parmesan cheese
  • ½ cup mozzarella cheese


  • Preheat the oven to 375˚F.
  • In a large greased casserole dish, lay the chicken flat in a single layer.
  • Brush a small amount of pesto on the chicken.
  • Toss veggies in olive oil, salt, pepper, garlic, and remaining pesto.
  • Add veggies on top of chicken, then top with the cheeses.
  • Bake for 35-45 minutes or until it reaches an internal temperature of 165°F.


A quick tip: if your casserole starts to brown too quickly, cover loosely with foil until done.
Keyword chicken zucchini casserole