#### 4. **Assemble and Top**
Transfer the mixture to the baking dish. Sprinkle the remaining mozzarella and Parmesan over the top.
#### 5. **Bake**
Bake for **25–30 minutes**, or until the top is golden and bubbly and the zucchini is tender.
#### 6. **Serve**
Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
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### 🧄 Optional Add-Ins
* **Spinach** or **chopped kale** for extra greens
* **Mushrooms** or **cherry tomatoes** for more flavor depth
* **Cooked rice or quinoa** for a heartier version
* Top with **breadcrumbs or crushed pork rinds** for a crispy finish
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### 🧊 Storage & Meal Prep Tips
* **Refrigerate** leftovers for up to **4 days** in an airtight container
* **Freeze** for up to **2 months** — thaw overnight in the fridge before reheating
* **Reheat** in the oven at 350°F for 10–15 minutes, or microwave individual portions
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### Final Thoughts
The **Chicken Zucchini Bake** is one of those dependable, delicious dishes that never disappoints. It’s cozy enough for cold evenings, light enough for summer nights, and easy enough for any day of the week. Whether you’re eating low-carb, trying to use up produce, or just looking for something comforting and satisfying, this recipe is a must-try.
Once you taste it, you might just add it to your weekly dinner rotation — zucchini season or not!
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Need a vegetarian or dairy-free version? Let me know — I’d be happy to help you customize it!
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