How to Make Zucchini Chicken Stuffing Bake (And Why You’ll Probably Want Seconds)

You know how some recipes just sneak into your life and stay forever? Like that odd sweater your aunt gave you that somehow works with every outfit. Yeah, this Zucchini Chicken Stuffing Bake is a bit like that. Simple. Cozy. Kinda perfect for busy nights when you don’t know what the heck to cook... or don’t want to think too much.

I first made this on a Tuesday. One of those weird midweek days when the fridge is half-empty and your mood matches it. There was chicken. There was zucchini. And—aha—stuffing mix sitting untouched in the pantry. I thought... why not?

So here’s what you need (more or less, no one’s counting zucchini slices here):

Ingredients:

• 2 medium zucchinis, sliced thin
• 2 cups cooked chicken, shredded or chopped (leftover rotisserie chicken is golden)
• 1 box stuffing mix (yep, the instant kind. Don’t feel bad.)
• 1/2 cup sour cream
• 1 can cream of chicken soup (or mushroom—if you feel wild)
• 1/2 cup shredded mozzarella cheese (or cheddar... or whatever’s lurking in the fridge)
• Salt & pepper
• 1 small onion, diced (optional but nice)
• Butter (about 3 tablespoons)

I didn’t really measure the first time. Just threw things together like some chaotic kitchen wizard. But the result? Magic.

Here’s what happened:

First—zucchini. Slice 'em up thin. Not paper thin... unless you wanna feel fancy. Toss them into a greased baking dish, sprinkle a bit of salt and pepper. Not too much. They’re humble things.

Next... the chicken. Leftover roast works wonders here. Or any cooked chicken that didn’t wow you the first time. Toss that over the zucchini like you meant to plan this meal all along.

Then—the creamy glue. In a bowl, mix that can of soup with sour cream and onions if you're using them. A pinch more pepper. Maybe garlic powder? No rules. Pour that glorious mess over the chicken layer.

Now the stuffing. Prepare it according to the box... sorta. Melt butter, stir it into the dry mix with hot water. But don’t make it soupy. You want fluffy, chunky stuffing. Plop it over the creamy chicken mound like you don’t care. But you do care. Deep down.

Lastly—cheese. Sprinkle it with joy. Or desperation. Whatever the mood. I used mozzarella 'cause it was sitting lonely in the fridge.

Into the oven it goes. 350°F (175°C). About 30 minutes. The top turns golden. The cheese melts. You smell cozy fall evenings even if it's June.

And when it comes out? Oof. Crispy stuffing top. Creamy middle. Zucchini all soft and hiding under the layers like forgotten treasure.

I served it straight from the dish. No garnish. No shame. It was gone fast. Maybe too fast.

Try it sometime. When the fridge feels empty but surprises you. When you want something easy. When you need to feel like a kitchen genius without working for it.

You’ll probably want seconds. Maybe thirds.