Dinner

Chicken Zucchini and Yellow Squash Casserole with Pesto and Cheese Recipe

ByNoah Steele March 12, 2026March 12, 2026

Introduction

This Chicken Zucchini Casserole is a simple, comforting dish perfect for a busy weeknight. Combining tender chicken with fresh summer vegetables, pesto, and melted cheese creates a flavorful meal that’s both satisfying and easy to prepare.

The image shows a white baking dish filled with a cheesy baked casserole, where a woman's hand is lifting a large serving using a white spatula. The casserole has multiple layers including a base of green vegetable sauce or pesto mixed with chunks of zucchini and yellow corn, covered thickly with melted, slightly browned cheese that is stretchy and gooey. Bright green chopped herbs are sprinkled on top. The baking dish is placed on a wicker mat, and in the background, there are some blurred fresh vegetables like yellow and green squash, garlic, and stacked white plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts (about 2 lbs)
1/4 tsp salt

1/4 tsp pepper
1/4 tsp garlic powder

1 medium zucchini
1 medium yellow squash

1/2 medium sweet yellow onion
1/2 cup prepared pesto
4 oz parmesan cheese

4 oz mozzarella cheese

Instructions

Step 1: Preheat your oven to 375˚F (190˚C).
Step 2: Chop the zucchini, yellow squash, and onion into bite-sized pieces and combine them in a bowl.

Step 3: Arrange the chicken breasts in a single flat layer in a large casserole dish. Season evenly with salt, pepper, and garlic powder.
Step 4: Spread the chopped vegetables evenly over the chicken. Dollop the pesto over the vegetables, then sprinkle the parmesan and mozzarella cheeses on top.
Step 5: Bake on the middle oven rack for 35-45 minutes, until the chicken reaches an internal temperature of 165˚F (74˚C). If the cheese or vegetables start to brown too much, cover loosely with foil until done.

Step 6: Remove from oven, let rest for a few minutes, then serve hot and enjoy!

Tips & Variations

Use fresh pesto or homemade for the best flavor, or substitute with marinara sauce for a different twist.
Try adding other vegetables like bell peppers or mushrooms for extra variety.

For a creamier casserole, stir in a little cream cheese or ricotta before baking.
If you prefer, shred the cooked chicken and mix it back in with the veggies and cheese for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm the entire casserole in a 350˚F oven until heated through. Avoid overcooking to keep the chicken moist.

How to Serve

A white baking dish holds a cheesy baked zucchini casserole being lifted with a white serving spatula. The casserole has three visible layers: a bottom green sauce layer with a smooth texture, a middle mixed layer showing chunks of green zucchini and herbs, and a thick white cheese topping layer that is melted and slightly browned, with gooey cheese strings stretching as it is lifted. Fresh green parsley is sprinkled on top, adding a bright contrast. The background features blurred zucchini, yellow squash, and garlic on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and avoid excess moisture in the casserole.

What can I serve with this casserole?

This dish pairs well with a simple green salad, crusty bread, or steamed rice for a complete meal.

Noah Steele