Baked Chicken and Vegetable Casserole with Spinach, Zucchini, and Mozzarella

This Baked Chicken and Vegetable Casserole is a vibrant, hearty, and nourishing dish that brings together the goodness of spring vegetables like zucchini, spinach, and sweet bell pepper with tender potatoes, juicy chicken fillet, and creamy melted mozzarella. Infused with aromatic herbs, garlic, and fresh dill, it’s baked to golden perfection in two stages for maximum flavor and texture. This is the kind of recipe that blends comfort and freshness, making it a perfect centerpiece for a family dinner or a healthy meal-prep option packed with protein and seasonal vegetables.

Preparation Time: 40 minutes
Cook Time: 60 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings
Cuisine: European Fusion / Family-Style Comfort Food

Ingredients

For the Base Mixture:

• 4 large eggs

• ½ teaspoon salt

• 100 ml milk

• 4 tablespoons flour

• 28 g (1 oz) chopped spring onions

• 28 g (1 oz) fresh dill, chopped

• Ground black pepper, to taste

• 85 g (3 oz) mozzarella cheese, shredded

Vegetables and Chicken:

• 4 medium potatoes, peeled and grated or finely chopped

• 1 zucchini, grated or chopped

• ½ teaspoon salt

• 1 onion, finely chopped

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 carrot, grated

• 1 chicken breast fillet, diced

• 1 sweet bell pepper, diced

• 54 g (2 oz) fresh spinach, chopped

Seasoning:

• 1 teaspoon salt

• Ground black pepper, to taste

• 1 teaspoon dried basil

• 1 teaspoon smoked paprika

• 2 tablespoons vegetable oil (for coating the pan and top)

Topping:

• 85 g (3 oz) mozzarella cheese, shredded

Step-by-Step Cooking Directions

Step 1: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, ½ teaspoon salt, and milk. Gradually add the flour while whisking to avoid lumps. Stir in the chopped spring onions, dill, ground black pepper, and 85 g mozzarella. Set aside.

Step 2: Prepare the Vegetables
Peel and grate the potatoes. Grate or finely dice the zucchini. Place both in a colander, sprinkle with ½ teaspoon salt, and let them sit for 10 minutes. Then squeeze out excess liquid using a clean kitchen towel.

Step 3: Sauté the Aromatics
In a large skillet, heat olive oil. Add the chopped onion and sauté until translucent. Add minced garlic and cook for 30 seconds. Stir in grated carrot and cook for another 3–4 minutes until soft.

Step 4: Cook the Chicken
Add diced chicken fillet to the pan. Sauté until just cooked through. Add chopped bell pepper and spinach, cooking for another 2–3 minutes. Season with 1 teaspoon salt, black pepper, basil, and smoked paprika. Remove from heat and allow to cool slightly.

Step 5: Combine All Components
In a large mixing bowl, combine the egg mixture, grated potatoes and zucchini (squeezed dry), and sautéed chicken-vegetable mixture. Mix until evenly distributed.

Step 6: First Bake
Preheat the oven to 180°C (360°F). Grease a large baking dish with vegetable oil. Pour the entire mixture into the dish and spread evenly. Drizzle a little oil on top for a golden finish. Bake uncovered for 50 minutes.

Step 7: Add the Cheese Topping
Remove the casserole from the oven. Sprinkle the remaining 85 g mozzarella cheese over the top. Return to the oven and bake for another 10 minutes until the cheese is melted and golden.

Step 8: Rest and Serve
Let the casserole cool for 5–10 minutes before slicing. Serve warm, garnished with extra herbs if desired.

Nutritional Information (per serving)

• Calories: 420

• Protein: 29g

• Carbohydrates: 20g

• Fat: 24g

• Fiber: 4g

• Sugar: 4g

• Sodium: 670mg

The Origins and Popularity of the Recipe

This casserole draws from the European tradition of using seasonal vegetables, herbs, eggs, and cheese in baked dishes, often combined with proteins like chicken or fish. Think of Italian frittatas, French gratins, or Balkan musaka—all featuring simple ingredients and baked to golden, comforting perfection. The use of spinach, dill, and zucchini gives this recipe a fresh springtime flair, making it a popular family-friendly meal in many households looking to combine health and taste.

Reasons Why You’ll Love the Recipe

• A complete, balanced meal in one dish

• Great way to use up leftover vegetables

• Rich, cheesy, and satisfying without being heavy

• Packed with flavor from herbs, garlic, and paprika

• Naturally gluten-free (if using gluten-free flour)

• Perfect for make-ahead meals or lunchboxes

Health Benefits

• Spinach and dill provide iron, fiber, and antioxidants

• Chicken breast is a lean source of protein

• Zucchini and bell pepper add hydration and vitamin C

• Eggs offer essential amino acids and healthy fats

• Potatoes and carrots contribute fiber, potassium, and beta-carotene

Serving Suggestions

• Pair with a side of cucumber and yogurt salad

• Serve with a slice of crusty whole-grain bread

• Add a spoonful of tzatziki or hummus on the side

• Serve alongside a bowl of tomato soup for a cozy meal

• Garnish with fresh parsley or more dill for added color

Cooking Tips

• Be sure to drain and squeeze excess moisture from zucchini and potatoes

• Bake uncovered for a crisp top and soft, moist interior

• Let rest before slicing to keep the layers intact

• Use a glass or ceramic dish for even baking

• Grate the mozzarella fresh for better melting texture

Variations to Try

• Vegetarian version: Omit chicken and add more spinach or cooked lentils

• Add cheese inside: Mix in feta or gouda for richness

• Spicy twist: Add chili flakes or jalapeño slices

• Herb switch: Use oregano, thyme, or parsley instead of basil

• Top with breadcrumbs: For an extra-crispy topping layer

Conclusion

This Baked Chicken and Vegetable Casserole with Spinach, Zucchini, and Mozzarella is the perfect comfort dish that’s hearty, wholesome, and full of springtime flavor. With golden potatoes, juicy chicken, fresh greens, and a cheesy finish, it’s a satisfying one-pan meal the whole family will love. Whether for a weekend dinner or weekly meal prep, it delivers on both taste and nutrition, with plenty of room for your own twist.

10 Comprehensive FAQ Section

1. Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess water before mixing.

2. Can I make this dish ahead of time?
Absolutely! You can bake and refrigerate it, then reheat before serving.

3. What can I use instead of zucchini?
Grated yellow squash, eggplant, or even shredded cabbage are good alternatives.

4. Is this recipe freezer-friendly?
Yes. Freeze in portions and reheat in the oven for 15–20 minutes at 160°C (320°F).

5. What’s a good side dish for this casserole?
A light salad with lemon vinaigrette or cucumber yogurt dip complements it well.

6. Can I substitute another cheese for mozzarella?
Yes. Use cheddar, gouda, or Emmental for a different flavor.

7. How do I prevent a watery casserole?
Drain and squeeze the zucchini and potatoes thoroughly to avoid excess moisture.

8. Can I make it dairy-free?
Use plant-based cheese and non-dairy milk like oat or almond milk.

9. Is it suitable for kids?
Yes! The mild flavors and cheesy top make it very kid-friendly.

10. What herbs go best with this dish?
Dill, basil, and oregano are ideal, but parsley and thyme work well too.