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–+ servings
Loaded Chicken Zucchini and Squash Bake

Delicious Loaded Chicken Zucchini and Squash Bake for Family Fun

This Loaded Chicken Zucchini and Squash Bake transforms simple ingredients into a satisfying gluten-free dish that delights family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini substitute with yellow summer squash if desired
  • 2 medium Yellow Squash can be swapped with more zucchini
  • 1 can Diced Tomatoes fresh tomatoes also work well
  • 1 medium Chopped Onion shallots can be used for a milder taste
For the Seasoning
  • 2 tablespoons Olive Oil vegetable oil can be a good replacement
  • 1 teaspoon Salt adjust to your preference
  • 1 teaspoon Pepper freshly cracked pepper offers the best flavor
  • 1 teaspoon Garlic Powder fresh garlic or garlic salt can be used
  • 1 teaspoon Dried Oregano Italian seasoning can substitute if needed
For the Protein
  • 2 cups Cooked Chicken rotisserie chicken is a convenient option
  • 1 cup Crispy Bacon consider turkey bacon or pancetta as alternatives
For the Cheese
  • 1 cup Sharp Cheddar Cheese medium cheddar or Monterey jack work great
  • ½ cup Parmesan Cheese pecorino Romano can serve as a substitute

Equipment

  • Oven
  • 9x13-inch baking dish
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish generously with cooking spray or butter.
  3. Combine the sliced zucchini, yellow squash, diced tomatoes, and chopped onion in a large mixing bowl. Drizzle with olive oil and season with salt, pepper, garlic powder, and dried oregano. Toss until evenly coated.
  4. Layer half of the vegetable mixture in the prepared baking dish.
  5. Add shredded cooked chicken and crumbled bacon over the vegetable mixture.
  6. Top with the remaining vegetable mixture.
  7. Sprinkle shredded sharp cheddar and parmesan cheese evenly over the top.
  8. Cover with aluminum foil and bake for 25-30 minutes.
  9. Uncover and return to the oven for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
  10. Let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Ensure all vegetables are thoroughly coated with olive oil mixture and monitor baking time for optimal results.

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