Cheesy Chicken, Zucchini & Spinach Bake

IngredientCheesy Chicken, Zucchini & Spinach Bake

3 cups cooked shredded chicken
2 medium zucchini, grated, about 3 cups before squeezing
3 cups fresh spinach, finely chopped
½ cup red bell pepper, finely diced
½ medium onion, finely diced
3 garlic cloves, minced
1 tablespoon olive oil
6 large eggs
½ cup plain Greek yogurt
½ cup milk
½ cup all-purpose flour
1 teaspoon baking powder
1½ cups shredded mozzarella, divided
½ cup grated Parmesan, divided
1 teaspoon dried Italian seasoning
¾ teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons chopped fresh parsley

Instructions

Step 1: Prepare the baking dish
Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.

Step 2: Remove excess moisture from the zucchini
Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink. Remove as much liquid as possible so the bake sets properly and slices neatly.

Step 3: Cook the vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.

Add the spinach and cook for another 1–2 minutes, until wilted and any released liquid has evaporated. Remove from the heat and let cool slightly.

Step 4: Make the egg mixture
In a large mixing bowl, whisk together the eggs, Greek yogurt, and milk until smooth.

Add the flour, baking powder, Italian seasoning, salt, and black pepper. Whisk just until combined.

Step 5: Combine the filling
Fold in the shredded chicken, squeezed zucchini, cooked vegetables, parsley, 1 cup mozzarella, and ¼ cup Parmesan. Mix gently until everything is evenly distributed.

The mixture should be thick but moist, with enough egg mixture to coat and bind the filling.

Step 6: Assemble the bake
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the top.

Step 7: Bake until golden
Bake for 40–45 minutes, until the top is golden and the center is firm, with no liquid egg remaining. A thermometer inserted into the center should register 165°F (74°C).

If the topping browns before the center is cooked, cover loosely with foil for the remaining baking time.

Step 8: Rest and serve
Let the bake rest for 10 minutes before cutting into squares. This helps the filling hold together when lifted from the dish.

Tips

Squeeze the zucchini thoroughly: Extra moisture is the main reason this type of bake becomes watery.
Use cooked chicken: Leftover roasted chicken or rotisserie chicken works well. Remove any skin and bones.
Shred the chicken into small pieces: Smaller pieces make the casserole easier to slice.
Drain frozen spinach: If substituting frozen spinach, use about ½ cup thawed, firmly squeezed spinach.
Adjust the salt: Rotisserie chicken and Parmesan can already be salty.
Avoid overbaking: Remove the casserole once the center reaches temperature to keep the chicken tender.

Storage

Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3–4 days.