Chicken Zucchini Alfredo Bake: Creamy, Cheesy, and Veggie-Packed Comfort Food

A hearty, low-carb twist on a classic Alfredo bake—perfect for weeknight dinners!

Servings: 6

Picture this: it’s a busy weeknight, and you want something comforting, cheesy, and full of flavor but not too heavy. Enter the Chicken Zucchini Alfredo Bake—a dish that combines tender chicken, fresh zucchini, and a luscious Alfredo sauce, all baked to bubbly perfection. This recipe is like a hug in a casserole dish, proving that comfort food can also sneak in some veggies! Whether you’re low-carb, gluten-free, or just looking for something delicious, this one’s a winner.

Ingredients

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper

For the Bake:

• 3 medium zucchinis, sliced into thin rounds
• 2 cups cooked chicken, shredded or cubed
• 1½ cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley for garnish

Supplies Needed

• Large skillet
• Whisk
• 9×13-inch baking dish
• Mandoline slicer (optional, for uniform zucchini slices)

Instructions

Prepare the Alfredo Sauce:

1. In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute).
2. Stir in the heavy cream and bring to a gentle simmer.
3. Add the Parmesan cheese, salt, and pepper, whisking until the cheese is melted and the sauce thickens slightly. Remove from heat.

Assemble the Bake:

4. Preheat your oven to 375°F (190°C).
5. Lightly grease a 9×13-inch baking dish.
6. Layer half of the zucchini slices in the bottom of the dish. Top with half of the chicken, half of the Alfredo sauce, and half of the mozzarella cheese.
7. Repeat the layers with the remaining ingredients, finishing with a generous sprinkle of Parmesan and Italian seasoning.

Bake:

8. Cover the dish with foil and bake for 20 minutes.
9. Remove the foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden brown.

Serve:

10. Let the bake rest for 5 minutes before serving. Garnish with fresh parsley.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the assembled, unbaked casserole for up to 2 months. Thaw in the fridge before baking.

Recipe Tips & Tricks

• Use a mandoline slicer for evenly thin zucchini slices, which cook more evenly.
• Pat the zucchini slices with paper towels before layering to remove excess moisture.
• Swap out the zucchini for sliced eggplant or cooked spaghetti squash for variety.

Variations

• Protein Swap: Use cooked shrimp or turkey instead of chicken.
• Vegetarian Version: Replace the chicken with sautéed mushrooms and spinach.
• Pasta Option: Swap zucchini with cooked penne or fettuccine for a classic Alfredo bake.

FAQ

Can I use store-bought Alfredo sauce?

Yes, you can save time by using a jar of your favorite Alfredo sauce, but homemade tastes better!

How do I prevent the zucchini from becoming watery?

Sprinkle salt on the zucchini slices and let them sit for 10 minutes. Pat dry before layering.

Can I make this ahead of time?

Absolutely! Assemble the bake, cover, and refrigerate for up to 24 hours. Bake as directed when ready.

This Chicken Zucchini Alfredo Bake is everything you want in a comforting casserole—creamy, cheesy, and full of flavor. It’s perfect for sneaking in some veggies without compromising on taste. So grab your casserole dish and get ready to wow your family with this easy, delicious chicken meal!

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