Closeup overhead view of Zucchini Chicken and Potato Casserole in a white ceramic square baking dish on a white table

Zucchini, Chicken & Potato Casserole

With browned potatoes, zucchini, chopped chicken sprinkled with parsley, and a few other basic ingredients, this is a delicious dish for a casual evening and it’s something the whole family will love! The combination of flavor and texture gives this simple dinner really impressive character. Almost everything is better with cheese, so be sure to add a good dose of mozzarella!

4.50 from 2 votes
Closeup overhead view of Zucchini Chicken and Potato Casserole in a white ceramic square baking dish on a white table
Print Recipe

Zucchini, Chicken & Potato Casserole

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Servings: 4
Calories: 551kcal


  • 14 ounces chicken breast
  • ½ teaspoon sweet paprika powder
  • ½ teaspoon dried basil
  • ¼ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons olive oil , divided
  • 1 medium white or yellow onion , chopped
  • 1 cup canned tomatoes
  • 3-4 medium potatoes
  • 2 cloves garlic , minced
  • 1 red bell pepper
  • 1 small zucchini
  • ½ cup canned corn
  • 7 ounces mozzarella cheese
  • 4 tablespoons parsley , chopped


  • Dice the chicken and toss it in the spices. Heat 2 tablespoons of olive oil in a frying pan and fry the chicken, about 10 minutes, until lightly browned. Towards the end, add the chopped onion and fry together for 3-4 minutes. Add the canned tomatoes, stir, and cook for 5-7 minutes.
  • Preheat the oven to 360°F.
  • Peel and cook the potatoes in salted water, about 13 minutes. Drain and let cool. When cool enough to handle, cut into slices. Add 2 tablespoons of olive oil and the garlic to the sliced potatoes, and mix.
  • Cut peppers and zucchini into slices or half-slices. Drain the corn.
  • In a large baking dish, place the cooked chicken and onion, sprinkle with the sliced pepper, then add the corn, and finally arrange the zucchini alternately with the potatoes on top. Bake for 15 minutes, then remove and sprinkle with the mozzarella and fresh parsley. Bake for an additional 10 minutes. Remove from the oven and serve.


Nutrition Facts
Zucchini, Chicken & Potato Casserole
Amount Per Serving
Calories 551 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 95mg32%
Sodium 697mg29%
Potassium 1550mg44%
Carbohydrates 43g14%
Fiber 7g28%
Sugar 8g9%
Protein 39g78%
Vitamin A 1894IU38%
Vitamin C 93mg113%
Calcium 462mg46%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Casserole Chicken Natalia Mantur Potatoes Zucchini
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