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Close-up of creamy chicken zucchini casserole with visible chicken, zucchini, and crisp breadcrumb topping.

Chicken Zucchini Casserole With Cottage Cheese

This creamy chicken zucchini casserole combines tender cooked chicken, moisture-controlled zucchini, cottage cheese, Greek yogurt, mozzarella, and a crisp Parmesan-panko topping for a practical, protein-rich family dinner.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Zucchini Filling
  • 2 pounds zucchini About 4 medium zucchini, trimmed and cut into 1/2-inch half-moons or bite-size pieces.
  • 1 teaspoon kosher salt Divided; use 1/2 teaspoon for the zucchini and 1/2 teaspoon in the sauce.
  • 2 tablespoons olive oil Divided, plus additional oil for greasing the baking dish.
  • 3 cups cooked chicken Chopped or shredded; drain excess liquid and remove skin when using rotisserie chicken.
Cottage Cheese Sauce
  • 1 cup cottage cheese Use 2% or whole-milk cottage cheese.
  • 1/2 cup plain Greek yogurt Use unsweetened 2% or whole-milk Greek yogurt.
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cups shredded mozzarella Divided; use 3/4 cup in the filling and 1/2 cup in the topping.
  • 1/3 cup finely grated Parmesan Divided; use 2 tablespoons in the filling and the remainder in the topping.
Crisp Topping
  • 1/2 cup panko breadcrumbs Regular dry breadcrumbs may be used for a finer-textured topping.

Equipment

  • 1 9 x 13-inch baking dish Lightly grease before assembling the casserole.
  • 1 Large skillet Use a wide skillet so moisture can evaporate from the zucchini.
  • 1 Large colander For salting and draining the zucchini.
  • 1 Clean kitchen towel or paper towels For thoroughly drying the salted zucchini.
  • 1 Large mixing bowl For combining the sauce, chicken, and zucchini.
  • 1 Small mixing bowl For preparing the breadcrumb topping.
  • 1 Blender or food processor Optional, for producing a smoother cottage cheese sauce.
  • 1 Instant-read thermometer Use to confirm that the center reaches 165°F or 74°C.

Method
 

  1. Preheat the oven to 375°F or 190°C. Lightly grease a 9 x 13-inch baking dish.
  2. Place the cut zucchini in a colander. Sprinkle it with 1/2 teaspoon of the kosher salt and toss until evenly coated. Let it drain for 10 minutes.
  3. Spread the zucchini over a clean kitchen towel or several layers of paper towels. Pat the pieces thoroughly dry to remove the moisture drawn to the surface.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 6 to 8 minutes, stirring occasionally, until it begins to soften and most of its released liquid has evaporated. Drain any liquid remaining in the skillet.
  5. Combine the cottage cheese, Greek yogurt, egg, garlic powder, onion powder, Italian seasoning, black pepper, remaining 1/2 teaspoon salt, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Blend until smooth, or stir thoroughly for a more textured sauce.
  6. Add the cooked chicken and sautéed zucchini to the cottage cheese sauce. Fold gently until the chicken and zucchini are evenly coated.
  7. Transfer the chicken and zucchini mixture to the prepared baking dish. Spread it into an even layer.
  8. In a small bowl, combine the panko breadcrumbs, remaining 1/2 cup mozzarella, remaining Parmesan, and remaining 1 tablespoon olive oil. Stir until the breadcrumbs are lightly and evenly coated.
  9. Sprinkle the panko and cheese mixture evenly over the casserole.
  10. Bake uncovered for 25 to 30 minutes, until the edges are bubbling, the topping is golden, and the center reaches 165°F or 74°C.
  11. Remove the casserole from the oven and let it rest for 10 minutes before dividing it into six portions and serving.

Notes

Taste prepared chicken before adding the full quantity of salt. Rotisserie chicken, mozzarella, and Parmesan can already contain significant salt.
Do not skip salting, drying, and sautéing the zucchini. These steps remove excess moisture and help prevent a watery casserole.
Use 2% or whole-milk cottage cheese and Greek yogurt for a creamier, more stable sauce. Very lean dairy products may release more liquid during baking.
For a smoother filling, blend the cottage cheese, Greek yogurt, and egg before adding the seasonings and cheese.
Yellow summer squash may replace some or all of the zucchini, but it should be salted, dried, and sautéed in the same way.
Refrigerate leftovers within two hours and store them in shallow, covered containers for up to 3 to 4 days at 40°F or below. Reheat individual portions until the center reaches 165°F or 74°C.
Freezing may soften the zucchini and cause the dairy sauce to release moisture after thawing. Test-freezing one portion is recommended before freezing the entire casserole.
Nutrition information requires verification and may vary depending on the products and portions used.