I have to admit, I didn’t set out to convert anyone with this recipe. It started as a last-ditch effort to use up the ridiculous pile of zucchini that took over my backyard one July—honestly, I think the plants conspired while I wasn’t looking, multiplying with the kind of enthusiasm I usually reserve for backyard BBQs. Months later, this Chicken Zucchini Casserole somehow became the “must-bring” request from our family, neighbors, and even my picky brother-in-law who’s suspicious of anything green (unless it’s relish at a cookout).
Let’s get real: when you barbecue as often as I do, you learn pretty fast that sides matter just as much as what you’re grilling. I like food that feels familiar, but with a little twist. The very first time I threw this together—while half-distracted by the brisket on the smoker—I was worried I’d invented another disaster (like that time I tried to make grilled watermelon “steaks”; let’s never speak of that again). Turns out, this casserole was a keeper. Warm, cheesy, with a golden, crunchy top, full of smoky chicken tucked amongst the tender zucchini—decadent in a laid-back, weeknight sort of way.
Ingredients Straight from My Kitchen (Mess and All)
You won’t need anything fancy—just a handful of real ingredients that make the flavors pop. My own trial and error showed me what not to use (no low-fat cheese, trust me), and I’ve stuck with these:
- 2 big chicken breasts (or, if you have leftover BBQ chicken, all the better—shredded works too)
- 2-3 medium zucchinis—thinly sliced, salted, and left in a colander for a bit so you don’t get mush
- 1 sweet red pepper, diced (because color matters for me!)
- 1 yellow onion, chopped
- 1 cup mozzarella, 1 cup sharp cheddar—mix ‘em for the cheese pull
- 1/2 cup sour cream (cream cheese also works—the ooze is real)
- 1 can cream of chicken soup OR homemade white sauce if you’re feeling fancy
- About a cup of panko bread crumbs for the crunch (I use Kikkoman Panko Bread Crumbs)
- Olive oil, plenty for sautéing and drizzling (Colavita Extra Virgin Olive Oil)
- Garlic, s&p, Italian seasoning, handful of fresh herbs if you want
- If you like, a scoop of BBQ rub (Traeger Grills SPC169 BBQ Chicken Rub)
My trick? Prepping all this makes you feel like you “have it together,” even if your grill has just burst into flames (true story).
How I Slap It Together—No Fuss
Start with the chicken: I chop, season, and pan-sear it in some olive oil. Sometimes I’ll use leftovers from the grill (hickory smoke, anyone?) for max flavor. Not cooked all the way through is fine—it’ll finish in the oven and stay super juicy.
Tame your zucchini: Slice, salt, wait, squeeze the water out. This extra step means you avoid the sad, soggy casserole fate of many before us.
Throw onions and peppers in the same pan, give ‘em a quick toss—about three minutes just to soften. Into a big bowl goes everything: chicken, veggies, soup/sauce, a solid scoop of sour cream, garlic, most of the cheese, and generous shakes of the seasoning that smells best to you.
Stir gently. Your fingers will get messy and that’s completely fine.
Spoon it all into a lightly greased, not-too-pretty baking dish (USA Pan Bakeware Rectangular Cake Pan—trusty and heavy). Blanket with the rest of the cheese, top with panko crumbs, and drizzle that glorious olive oil on top.
Bake at 375°F for about 30-35 minutes—top should bronze up and look gorgeous. Let it sit; it tastes even better after ten minutes of cooling (and you won’t burn your entire mouth like I once did trying to “test” it).
True Small-Town BBQ Story
Last August, we had half the neighborhood over, lured by the smell of ribs and a promise of “something new and cheesy.” I worried this casserole would languish next to my uncle’s famous potato salad—but nope, the dish was scraped clean way before the brisket even rested. One skeptical friend even came back for thirds, muttering, “What do you put in this?” Now, every family get-together, someone texts: “You’re bringing your zucchini thing, right?”
Variations That Made My Family Fans
- Use that leftover smoked chicken if you’ve got it—layers in flavor without extra work.
- Toss in whatever’s left in your veggie drawer—corn, spinach, even shredded carrots.
- Sharp cheddar and gruyere combo? Do it. Adds an amazing bite.
- Almond flour or crushed pork rinds for the low-carb/keto fans—still tastes awesome.
- For heat, add diced jalapeno or a big dash of chipotle powder (my cousin’s tip after one too many midwestern winters).
Honest Product Plugs
- My battered, blackened pan still washes clean—find the same sturdy USA Pan Bakeware I use.
- Reliable olive oil for flavor (and not breaking the bank): Colavita Extra Virgin Olive Oil
- The crispiest panko that doesn’t taste like cardboard: Kikkoman Panko Bread Crumbs
- If you want shortcut BBQ flavor and don’t have your own rub: Traeger Grills SPC169 BBQ Chicken Rub
Wrap Up
If you try this, let me know if your family catches on that you slipped in zucchini! For me, it’s become less about “look at this perfect recipe” and more about the laughs in the yard, the mess in the kitchen, and sharing real food no matter how hectic the day gets. Whether you’re an old hand at BBQ or just figuring out which pan is which, this Chicken Zucchini Casserole brings people together—simple as that.
Now, if only I could keep the zucchini from taking over the whole backyard again…