Zucchini Chicken Rice Casserole Recipe -

Transform your garden-fresh zucchini into a warm, savory weeknight favorite with this one-skillet chicken and rice casserole.

Infused with bright Mediterranean flavors like lemon zest, fresh mint, feta, and melted provolone, this dish offers a comforting yet vibrant twist on traditional comfort food.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped yellow or white onion
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 cup long-grain white rice
4 cups coarsely shredded zucchini (about 2 medium zucchini)
3/4 teaspoon salt
2 cups reduced-sodium chicken broth
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 cup crumbled feta cheese
1 cup shredded provolone cheese, divided
3 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh mint

Step-by-Step Instructions

1. Prep and Sear the Chicken

Begin by preheating your oven to 425°F (220°C). Place an oven-safe, deep-sided 12-inch skillet over medium heat and add the olive oil. Once shimmering, add the bite-sized chicken thigh pieces.

Sauté them just until they are no longer pink on the outside, which takes about 4 minutes. Remove the chicken with a slotted spoon and transfer it to a clean plate; leave the flavorful juices behind in the skillet.

2. Build the Aromatics and Rice Base

Drop the chopped onion into the same skillet. Cook and stir over medium heat for about 3 minutes until the onions soften and turn translucent.

Toss in the minced garlic, dried oregano, and crushed red pepper flakes, stirring constantly for about 1 minute until the spices become deeply fragrant. Pour in the long-grain white rice, stirring it continuously for 1 minute to lightly toast the grains.

3. Incorporate the Zucchini and Simmer

Add the coarsely shredded zucchini and salt straight into the skillet. Stir thoroughly and cook for roughly 5 minutes, allowing the zucchini to release its excess moisture.

Pour in the chicken broth, lemon zest, and fresh lemon juice, bringing the entire mixture to a gentle boil. Return the seared chicken back to the skillet.

Lower the heat, cover the skillet tightly with a lid, and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.

4. Combine and Bake

Remove the skillet from the heat source. Gently fold in the crumbled feta cheese, half a cup of the shredded provolone, 2 tablespoons of fresh parsley, and all of the fresh mint.

At this stage, you can either keep everything right in your oven-safe skillet or transfer the mixture into a greased 2-quart baking dish. Scatter the remaining half-cup of provolone cheese evenly across the top.

Bake uncovered in the preheated oven for 10 to 15 minutes, until the casserole is bubbling hot and the top cheese layer is completely melted and lightly golden.

5. Garnish and Serve

Pull the casserole out of the oven and scatter the remaining 1 tablespoon of fresh parsley over the top for a bright, colorful finish. Let it rest for a few minutes before serving warm.

Cooking Tips

Squeezing Zucchini

If your zucchini are exceptionally watery or large, give them a light squeeze in a clean kitchen towel before adding them to the pan to prevent the casserole from becoming too soggy.

Skillet Choice

Ensure you use a heavy-bottomed, oven-safe skillet (like cast iron or stainless steel with metal handles) if you plan to bake the dish in the same pan.

Rice Variety

Stick with long-grain white rice for this recipe. Shorter grain rices can release too much starch and alter the required liquid ratio and cooking time.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	281	—
Total Fat	16g	21%
Saturated Fat	7g	37%
Cholesterol	96mg	32%
Sodium	750mg	33%
Total Carbohydrates	12g	4%
Dietary Fiber	1g	5%
Total Sugars	3g	—
Protein	23g	46%
Calcium	247mg	19%
Iron	2mg	10%
Potassium	450mg	10%
Vitamin C	11mg	12%