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This chicken zucchini corn bake is a delicious and simple to make dish. It is made with chicken, zucchini, corn, salsa and cheese for a all in one high protein dinner!
This delicious chicken zucchini corn bake is the ultimate crowd pleasing, hassle free dinner. Combining tender chicken, sweet corn, and fresh zucchini, this dish brings together a vibrant mix of textures and flavors that taste like peak summer.
Preparation could not be simpler, making it perfect for those nights when you want a cozy, home cooked meal without spending hours in the kitchen. Simply toss the chopped zucchini, chicken, corn, and salsa directly into your baking dish, then fold in a generous layer of creamy mozzarella.
The real magic happens in the final stretch of baking, where a dual cheese topping of shredded mozzarella and sharp parmesan creates a golden, bubbly crust. As it bakes, the mozzarella melts into a gooey, pull-apart layer, while the parmesan crisps up to provide a beautifully savory, textured finish.
If you like this recipe, you will also love my Chicken Zucchini Bake or my Low Carb Greek Style Cheesy Zucchini Bake.
Thank you for stopping by Hungry Happens! If you decide to make this or any other dish from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
High Protein Chicken Zucchini Corn Bake
Ingredients
- 1½ lbs (0.70 kg) zucchini, cut into rounds, salted + wiped dried
- 2 lbs (0.90 kg) boneless + skinless chicken thighs, cut into small bite sized pieces
- 1½ tsp salt
- 1 tsp each garlic powder + onion powder
- 1 tbs olive oil
- 2 cups (330 g) frozen corn, thawed + pat dry
- 3/4 cup (195 g) salsa
- 1½ cups (170 g) shredded mozzarella, divided
- 2 tsp Italian herb blend
- salt, to taste
- 2 tbs grated parmesan
Instructions
- Preheat oven to 400℉.
- Heat the olive oil in a large skillet over medium-high heat. Add in the chicken pieces and cook for 4 minutes per side, or until golden brown. Transfer to a plate and set aside.
Assembly:
- In a 9×13 inch baking dish, add in the zucchini, corn, chicken, salsa, 1 cup of mozzarella, Italian herb blend, salt and mix until combined. Top with parmesan cheese. Bake for 30 minutes, remove from the oven and top with remaining mozzarella and bake until melted.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use chicken breasts instead of thighs.
- You can use marinara sauce instead of salsa.