20 Chicken Recipes with Zucchini and Squash

Got zucchini and squash piling up? Let’s turn them into weeknight dinners with these 20 chicken recipes. From quick skillet meals to cozy casseroles, each dish is packed with flavor and garden-fresh goodness.

Grilled Chicken and Zucchini Skewers with Lemon Herb Marinade

Just when you thought summer couldn't get any better, these Grilled Chicken and Zucchini Skewers with Lemon Herb Marinade burst onto the scene like a fireworks show on the Fourth of July. They're the life of the BBQ party, bringing juicy chicken and tender zucchini together in a tangy, herby embrace that'll have you grilling all season long.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

A good glug of olive oil (about ⅓ cup)
The juice of 2 lemons (roughly 3 tablespoons)
A couple of garlic cloves (minced)
1 teaspoon dried oregano
1 teaspoon dried basil
A handful of fresh parsley (chopped, about 2 tablespoons)
A pinch of salt and a few cracks of black pepper (1 teaspoon salt, ½ teaspoon pepper)
1.5 pounds boneless skinless chicken breasts (cut into 1-inch cubes)
2 medium zucchinis (sliced into 1-inch thick rounds)

Instructions

In a medium bowl, whisk together ⅓ cup olive oil, juice of 2 lemons, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper to create the marinade. (Tip: Let the marinade sit for 5 minutes to let the flavors meld.)
Add the 1.5 pounds of cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours. (Tip: Don't marinate longer than 2 hours or the acid can toughen the chicken.)
While the chicken marinates, prep the zucchini: slice 2 medium zucchinis into 1-inch thick rounds. (Tip: Choose zucchinis that are firm and not too large to avoid mushiness on the grill.)
Thread the marinated chicken cubes and zucchini rounds onto skewers, alternating between chicken and zucchini. Leave a little space between pieces for even cooking.
Preheat your grill to medium-high heat, about 400-450°F. Clean and oil the grates well. (Tip: Oil the grates with a paper towel dipped in vegetable oil to prevent sticking.)
Place the skewers on the grill and cook for 4-5 minutes per side, flipping once, until the chicken is cooked through (internal temperature reaches 165°F) and the zucchini has nice grill marks. Total cook time about 8-12 minutes.
Remove from grill and let rest for 2-3 minutes before serving. Squeeze extra lemon juice on top if desired.

Not only do these skewers look gorgeous on the platter, but each bite delivers a juicy pop of chicken and tender zucchini with that irresistible grilled flavor. They're perfect for soaking up the last rays of sunlight at any backyard gathering.

One-Pan Roasted Chicken Thighs with Squash and Garlic

Craving a one-pan wonder that delivers juicy chicken and caramelized squash without the pile of dishes? You've come to the right place. This simple sheet-pan dinner is your weeknight hero, ready in under an hour with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

4 bone-in, skin-on chicken thighs
1 medium butternut squash, peeled and cubed into 1-inch pieces
6 garlic cloves, smashed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
a couple of fresh rosemary sprigs (optional)

Instructions

Preheat your oven to 425°F. Pro tip: Crank it up for the crispiest skin and caramelized edges.
Pat the chicken thighs dry with paper towels—don't skip this or you'll get soggy skin.
Season the chicken all over with salt, pepper, and smoked paprika.
In a bowl, toss the cubed squash with 1 tablespoon olive oil, a pinch of salt, and pepper.
Spread the squash on a large rimmed baking sheet in a single layer. Arrange chicken thighs skin-side up among the squash. Scatter the smashed garlic cloves around.
Drizzle the remaining 1 tablespoon olive oil over the chicken and squash. Tuck the rosemary sprigs under the chicken or lay on top.
Roast for 35–40 minutes, until the chicken reaches an internal temp of 165°F and the squash is fork-tender and caramelized. Let it rest for 5 minutes before serving.

Mighty delicious, right? The chicken skin turns shatteringly crispy while the squash soaks up all those garlicky, paprika-infused juices. Serve it straight from the pan for a rustic feel, or plate it up with a simple green salad.

Creamy Chicken and Zucchini Skillet with Parmesan

Zucchini gets its moment in the spotlight in this ridiculously creamy chicken skillet that'll make you forget it's low-carb. It's the kind of dinner that feels indulgent but secretly healthy, and it comes together in one pan for minimal cleanup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

2 large chicken breasts (about 1 lb), cut into bite-sized pieces
2 medium zucchinis, sliced into half-moons
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (freshly grated is best!)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Optional: a pinch of red pepper flakes for heat

Instructions

Season the chicken pieces with salt and pepper. Tip: Pat the zucchini dry with paper towels to prevent a soggy skillet.
Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed) and cook until golden and cooked through, about 5-7 minutes. Remove chicken to a plate.
In the same skillet, add sliced zucchini and cook for 3-4 minutes, stirring occasionally, until tender but still bright. Tip: Don't overcrowd—give them space to brown.
Add minced garlic and optional red pepper flakes, cook for 1 minute until fragrant.
Pour in heavy cream and sprinkle Parmesan cheese. Stir and let it simmer for 2 minutes, until the sauce thickens and coats the back of a spoon. Tip: Use freshly grated Parmesan—it melts smoother and tastes way better.
Return the chicken to the skillet, tossing to coat in the creamy sauce. Cook for 1 minute to warm through, then serve immediately.

Weeknight dinners don't get much better than this—the velvety Parmesan sauce clings to every piece of chicken and zucchini like a cozy blanket. Serve it over cauliflower rice for extra low-carb goodness or grab a fork and dig in straight from the pan; we won't tell.

Chicken Stuffed Zucchini Boats with Marinara and Mozzarella

Let's face it—zucchini boats are the superheroes of weeknight dinners. They come loaded with savory chicken, tangy marinara, and gooey mozzarella, all while keeping things low-carb and fun. Trust me, even the pickiest eaters won't miss the pasta!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Zucchini Boats

4 medium zucchini (try to get straight ones for stable boats)
2 cups of leftover rotisserie chicken, shredded
1 cup of your favorite marinara sauce
1 cup shredded mozzarella (the low-moisture kind melts like a dream)
1/2 cup grated Parmesan (the stuff in the green can works, but fresh is boss)
1/2 cup seasoned breadcrumbs (for that crispy crown)
1 tablespoon olive oil (for drizzling)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
A few fresh basil leaves for garnish (optional but pretty)

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Slice each zucchini in half lengthwise. Use a melon baller or spoon to scoop out the centers, leaving about a 1/4-inch wall. (Tip: Save the scooped flesh for soup or compost it; don't toss in the filling—too watery.)
Pat the zucchini boats dry with a paper towel to remove excess moisture. Place them cut-side up on the baking sheet. Lightly salt the insides and let them sit for 5 minutes to draw out more water, then blot dry again. This step keeps them from getting soggy.
In a bowl, combine the shredded chicken, 1/2 cup of marinara sauce, 1/2 cup of mozzarella, all of the Parmesan, breadcrumbs, Italian seasoning, garlic powder, and a pinch of salt and pepper. Mix well until everything is evenly coated. (Tip: If the mixture seems dry, add a tablespoon more marinara.)
Divide the chicken mixture evenly among the zucchini boats, mounding it slightly. Pour the remaining 1/2 cup of marinara sauce over the tops, then sprinkle with the remaining 1/2 cup of mozzarella.
Bake for 20-25 minutes, until the zucchini is tender when pierced with a fork and the cheese is bubbly and golden. If you want a browner top, switch to broil for the last 2 minutes—watch carefully so it doesn't burn.
Let the boats cool for 5 minutes on the baking sheet. Garnish with fresh basil if using, and serve warm.

Each boat is a perfect little package: tender zucchini, savory chicken filling, and a melty cheese crust. Serve with a side salad for a light dinner, or slice them up as a hearty appetizer. Just don't be surprised if they disappear before you can say 'second helping'.

Spicy Chicken and Yellow Squash Stir-Fry with Ginger

Oh, you thought weeknight dinners had to be boring? Think again. This spicy chicken and yellow squash stir-fry with ginger is here to kick your taste buds into high gear while keeping things ridiculously easy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the stir-fry

1 lb boneless skinless chicken thighs, sliced into bite-sized strips
2 medium yellow squashes, halved and sliced into half-moons
3 cloves garlic, minced
1 thumb-sized piece fresh ginger, grated
2 tablespoons vegetable oil
a handful of sliced green onions (for garnish)

For the sauce

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sriracha (or more if you're brave)
1 tablespoon rice vinegar
a splash of sesame oil
a pinch of red pepper flakes (optional but recommended)

Instructions

In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, sesame oil, and red pepper flakes. Set aside. (Tip: taste the sauce and adjust heat to your liking—remember, you can always add more sriracha but can't take it out!)
Heat vegetable oil in a large wok or skillet over high heat until shimmering. (Tip: get that wok screaming hot for the best sear—a cold pan leads to sad, soggy chicken.)
Add chicken pieces in a single layer (you may need to work in batches) and cook without stirring for 2 minutes to get a nice brown crust. Then stir-fry for another 2-3 minutes until cooked through. Remove chicken from pan and set aside.
In the same pan, add a splash more oil if needed, then toss in the sliced yellow squash. Stir-fry for 2 minutes until it starts to brown but still has a bit of crunch. (Tip: don't overcrowd the squash—give it space to caramelize, not steam.)
Add garlic and ginger to the pan and cook for 30 seconds until fragrant. (Warning: it will smell like heaven.)
Return the chicken to the pan, pour the sauce over everything, and toss to coat. Cook for another minute until the sauce thickens slightly and clings to the chicken and squash.
Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice or noodles.

Killer combo alert: the tender chicken, caramelized squash, and sticky-spicy sauce create a flavor explosion that's weeknight easy yet fancy enough for company. Serve it over jasmine rice for a complete meal, or stuff it into lettuce cups for a low-carb twist.

Chicken and Zucchini Noodles with Pesto Sauce

Veggie-licious and protein-packed, this low-carb dream swaps pasta for zucchini noodles without sacrificing flavor. It's the kind of meal that makes you feel virtuous and satisfied at the same time—no sad salads here!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Pesto

2 cups fresh basil leaves, packed
1/3 cup pine nuts (or walnuts for a budget swap)
2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil (plus a splash more if needed)
1/4 cup nutritional yeast (for that cheesy, dairy-free kick)
A squeeze of fresh lemon juice (about 1 tablespoon), plus more to taste
Salt and black pepper to taste

For the Chicken and Zoodles

1.5 lbs boneless, skinless chicken breasts (about 2 large)
1 tablespoon olive oil
Salt and black pepper
1 teaspoon dried oregano
4 medium zucchini (about 2 lbs), spiralized into noodles
A handful of cherry tomatoes, halved (optional, for color and pop)

Instructions

Make the pesto: In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and a pinch of salt. Pulse until coarsely chopped.
With the motor running, stream in the olive oil until the pesto is smooth and thick. Stir in lemon juice, taste, and adjust salt/pepper. Set aside. (Tip: Toast the nuts first in a dry pan for extra flavor!)
Season chicken breasts all over with salt, pepper, and dried oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Cook chicken for 6–7 minutes per side, until golden brown and internal temp reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then slice into strips. (Tip: Letting meat rest keeps juices locked in.)
In the same skillet (no need to wipe), add the zucchini noodles and cherry tomatoes (if using). Sauté over medium-high heat for 2–3 minutes, just until wilted but still al dente. (Tip: Avoid overcooking zoodles—they'll get watery!)
Remove from heat and toss the zoodles with 3/4 of the pesto until evenly coated. Divide among plates, top with sliced chicken, and drizzle remaining pesto over the top. Serve immediately.

You'll love the bright, herby pesto clinging to tender zoodles and juicy chicken—it's a bowl of pure summer energy. For extra crunch, sprinkle with toasted pine nuts or crushed red pepper flakes if you like heat.

Baked Chicken and Squash Casserole with Cheddar

Good gracious, this Baked Chicken and Squash Casserole with Cheddar is the dish you didn’t know you needed—until now. It’s creamy, cheesy, and packed with tender chicken and sweet squash, all topped with a buttery crunch. Basically, it’s comfort food that actually delivers.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Casserole Base

2 lbs boneless, skinless chicken breasts (about 4)
1 medium butternut squash, peeled and cubed into ½-inch pieces (about 2 cups)
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese, divided
2 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
1 tsp dried thyme

For the Crunchy Topping

½ cup panko breadcrumbs
2 tbsp melted butter

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a little butter or nonstick spray.
Season the chicken breasts on both sides with salt, pepper, and dried thyme. (Tip: Pat the chicken dry first for a better sear.)
Melt 1 tbsp of butter in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown—you’re not cooking it through yet. Transfer to a plate and set aside.
Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Sauté the onion and garlic until soft and fragrant, about 3 minutes. (Tip: Scrape up any browned bits from the bottom—that’s flavor gold.)
Add the cubed squash and cook for 5 minutes, stirring occasionally, until it starts to soften but isn’t mushy.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low, then stir in half of the shredded cheddar (about ¾ cup) until completely melted and smooth. Remove from heat.
Slice the seared chicken into bite-sized pieces. (Tip: Let the chicken rest a minute before slicing so the juices stay in.)
Spread the squash-cream mixture evenly in the prepared baking dish. Arrange the chicken pieces on top, then pour any remaining cream mixture from the skillet over everything.
Sprinkle the remaining ¾ cup cheddar evenly over the casserole.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer.
Bake for 25–30 minutes, until the casserole is bubbling and the topping is deep golden brown. (Tip: If the topping browns too quickly, loosely tent with foil for the last 10 minutes.)
Let it rest for 5 minutes before serving. This helps the sauce set slightly so you get perfect, scoopable portions.

Between the creamy, cheesy base and the crispy panko crown, every bite is a textural triumph. You’ll want to scoop up every last bit of that glorious sauce—probably with a slice of crusty bread. Just saying.

Chicken and Zucchini Fritters with Dill Yogurt Dip

Voilà! These crispy chicken and zucchini fritters are about to become your new favorite appetizer – light, flavorful, and perfect for dunking. They come together in a snap and are guaranteed to vanish from the plate.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the fritters:

1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup cooked shredded chicken (rotisserie works great)
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour
2 large eggs, beaten
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)

For the dill yogurt dip:

1/2 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of black pepper

Instructions

Place the shredded zucchini in a clean kitchen towel and wring out as much moisture as possible. This step is crucial – excess water makes fritters soggy.
In a large bowl, combine the squeezed zucchini, shredded chicken, Parmesan, flour, beaten eggs, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until just combined; overmixing makes them tough.
In a small bowl, whisk together the Greek yogurt, dill, lemon juice, 1/4 teaspoon salt, and a pinch of pepper. Cover and refrigerate until serving to allow flavors to meld.
Heat olive oil in a large nonstick skillet over medium-high heat (around 375°F). Drop by rounded tablespoons into the hot oil, flattening gently with a spatula.
Cook for 2-3 minutes per side, until golden brown and cooked through (internal temp 165°F). Avoid crowding the pan – do it in batches if needed.
Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm with the chilled dill yogurt dip.

Dunk these golden nuggets into the creamy, herbaceous dip and you'll taste crunch, tang, and pure comfort. Drizzle a little extra lemon over the top for a bright finish – trust me, your guests will be grabbing seconds before you blink.

Italian Chicken and Zucchini Soup with Orzo

Forget everything you thought you knew about soup—this Italian Chicken and Zucchini Soup with Orzo is about to rewrite the rules. It’s like a cozy Italian nonna gave your taste buds a hug, but with a modern, fuss-free twist that’s perfect for busy weeknights.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

a couple of tablespoons of olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, diced
1 cup orzo pasta
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried Italian seasoning
salt and freshly ground black pepper, to taste
grated Parmesan cheese, for serving

Instructions

Heat a couple of tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and cook until it's translucent and smelling amazing, about 5 minutes. (Tip: Don't rush the onion—it’s the flavor foundation!)
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces, season with a pinch of salt and pepper, and cook until golden brown on all sides, about 5–6 minutes. (Tip: For extra browning, don’t crowd the pot; work in batches if needed.)
Toss in the diced zucchini and cook for 2 minutes, letting it soften slightly.
Pour in the chicken broth and undrained diced tomatoes, then add the Italian seasoning. Bring the mixture to a boil.
Stir in the orzo, reduce the heat to a simmer, and cook until the orzo is tender, about 10–12 minutes. (Tip: Stir occasionally to prevent the orzo from sticking to the bottom.)
Taste the soup and adjust salt and pepper if needed. Ladle into bowls and top with a generous shower of grated Parmesan cheese.

Every spoonful delivers a perfect little crunch from the orzo, tender chicken, and melt-in-your-mouth zucchini in a rich, herby broth. Serve it with crusty bread for dunking—because yes, you’ll want to sop up every last drop.

Chicken and Squash Curry with Coconut Milk

Oh, you thought curry was just for cold nights? Think again—this vibrant Chicken and Squash Curry with Coconut Milk is a year-round showstopper that brings Thai-inspired aromatics to your weeknight table with minimal fuss and maximum flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

1 medium butternut squash (about 2 cups cubed)
1 yellow onion
2 bell peppers (red or orange)
3 cloves garlic
1 thumb fresh ginger
Fresh cilantro for garnish

Protein

1.5 lbs boneless skinless chicken thighs, cubed

Pantry

1 can (13.5 oz) full-fat coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp coconut oil
Salt and pepper
Lime wedges for serving

Instructions

Cube the butternut squash into 1-inch pieces. (Tip: save time by buying pre-cut squash.)
Dice the yellow onion.
Slice the bell peppers into strips.
Mince the garlic cloves.
Grate the fresh ginger.
In a large skillet or Dutch oven, heat coconut oil over medium-high heat.
Add the chicken cubes and sear until browned on all sides, about 5 minutes. (Tip: don’t crowd the pan—brown in batches if needed for a proper sear.)
Remove chicken and set aside.
Add the onion, bell peppers, garlic, and ginger to the pot; sauté for 3-4 minutes until softened.
Add the red curry paste and stir for 1 minute until fragrant. (Tip: toasting the paste releases oils and deepens flavor.)
Pour in the coconut milk, fish sauce, and brown sugar; stir to combine.
Add the cubed squash and chicken back to the pot. Bring to a simmer, then reduce heat to medium-low.
Cover and cook for 20 minutes, until squash is tender and chicken is cooked through. (Tip: check squash with a fork; it should pierce easily.)
Season with salt and pepper to taste. Squeeze lime juice over the top.
Serve over rice or quinoa, garnished with cilantro and lime wedges.

Mentioning that luscious, creamy texture one more time—it's the star here. Serve with naan for dipping or over jasmine rice to soak up every drop. Trust me, you'll be licking the bowl clean.

Grilled Chicken and Zucchini Tacos with Avocado Crema

Buckle up, taco lovers, because we're about to turn your Tuesday into a fiesta with these Grilled Chicken and Zucchini Tacos slathered in a dreamy Avocado Crema. They're fresh, zesty, and ridiculously easy to whip up—perfect for a weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken and Zucchini

1 lb boneless skinless chicken breasts
2 medium zucchinis, sliced lengthwise into 1/2-inch planks
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
juice of 1 lime

For the Avocado Crema

1 ripe avocado
1/2 cup sour cream (or Greek yogurt)
juice of 1/2 lime
a handful of fresh cilantro (about 1/4 cup packed)
1 clove garlic, minced
salt to taste

For the Tacos

8 small corn tortillas
optional toppings: crumbled cotija cheese, diced red onion, additional cilantro

Instructions

In a bowl, whisk together olive oil, chili powder, cumin, salt, pepper, and lime juice. Add chicken breasts and zucchini slices, tossing to coat. Let marinate for 5 minutes while you prep the crema. (Tip: Don't skip the marinade—it's the flavor bomb!)
For the avocado crema, halve and pit the avocado, scoop flesh into a blender. Add sour cream, lime juice, cilantro, garlic, and a pinch of salt. Blend until smooth and creamy. Adjust salt if needed. (Tip: If it's too thick, add a tablespoon of water.)
Preheat your grill to medium-high heat (about 400°F). Grill chicken for 5-6 minutes per side until internal temp hits 165°F. Grill zucchini slices for 2-3 minutes per side until charred. Remove and let chicken rest for 3 minutes before slicing. (Tip: Keep an eye on the zucchini—it cooks fast!)
While the grill is still hot, warm the corn tortillas directly on the grates for about 30 seconds per side. Stack them in a clean kitchen towel to keep soft.
Slice the grilled chicken against the grain into strips. Chop the grilled zucchini into bite-sized pieces.
Assemble tacos: Place a few slices of chicken and a piece of zucchini on each tortilla. Drizzle generously with avocado crema. Top with cotija cheese, red onion, and cilantro if desired. Serve immediately.

One bite and you'll be hooked—the smoky char from the grill, the creamy cool crema, and the pop of lime all in one perfect taco. Feel free to double the crema because you'll want to put it on everything.

Chicken and Zucchini Meatballs in Tomato Basil Sauce

These meatballs are the ultimate weeknight hero—juicy, gluten-free, and packed with hidden veggies. Trust me, even the pickiest eaters will be asking for seconds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 lb ground chicken (or ground turkey if you're feeling rebellious)
1 medium zucchini, grated and squeezed dry (seriously, squeeze out that water)
1/2 cup gluten-free breadcrumbs (or regular, no judgment)
1/4 cup grated Parmesan cheese (the real stuff, not the green can)
1 large egg
2 cloves garlic, minced (or more, you do you)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for browning)
1 can (28 oz) crushed tomatoes (San Marzano if you're fancy)
1/4 cup fresh basil leaves, chopped (plus more for garnish)
Optional: a pinch of red pepper flakes (for heat)

Instructions

In a large bowl, combine ground chicken, grated zucchini, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix with your hands until just combined—overmixing makes tough meatballs.
Roll the mixture into 1.5-inch balls (about 16 meatballs). Tip: Wet your hands slightly to prevent sticking.
Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 5-7 minutes total. They don't need to be cooked through yet.
Pour in the crushed tomatoes and stir gently to coat the meatballs. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until meatballs are cooked through (internal temp 165°F).
Stir in fresh basil and red pepper flakes if using. Let simmer uncovered for 2 minutes to meld flavors. Taste and adjust salt if needed. Tip: If sauce is too thick, add a splash of water.
Serve over zucchini noodles, spaghetti, or polenta. Garnish with extra basil and Parmesan.

Bouncy and tender, these meatballs soak up the tangy tomato basil sauce like sponges. Serve them over a pile of zucchini noodles for a low-carb win, or tuck them into a crusty gluten-free roll for a killer meatball sub.

Sheet Pan Lemon Chicken with Roasted Zucchini and Squash

Nobody wants to spend their evening scrubbing dishes, right? This sheet pan lemon chicken with roasted zucchini and squash is here to save your night—and your sink. Just toss everything on one pan and let the oven do the heavy lifting.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
a couple of lemons (zest and juice)
a splash of olive oil (about 3 tbsp)
a few cloves of garlic, minced
1 tsp dried oregano
1 tsp salt
half a tsp black pepper

For the vegetables

2 medium zucchinis, sliced into half-moons
2 yellow squashes, sliced similarly
a generous drizzle of olive oil (about 2 tbsp)
a pinch of salt and pepper
a handful of fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, whisk together the lemon zest, lemon juice, 3 tbsp olive oil, minced garlic, oregano, 1 tsp salt, and ½ tsp pepper. (Tip: Use a microplane for the zest to get all the fragrant oils.)
Add the chicken breasts to the bowl and toss to coat evenly. Let them hang out and marinate while you prep the veggies.
On the prepared sheet pan, scatter the zucchini and squash slices. Drizzle with the remaining 2 tbsp olive oil, and season with a pinch of salt and pepper. Toss with your hands to coat.
Nestle the marinated chicken breasts among the vegetables, spacing them out. Pour any leftover marinade over the chicken for extra flavor.
Roast for 25–30 minutes, until the chicken reaches an internal temp of 165°F and the veggies are tender with lightly browned edges. (Tip: An instant-read thermometer is your best friend here.)
Let the pan rest for 5 minutes, then sprinkle with fresh parsley before serving.

Oven-fresh and oh-so-easy, this dish brings juicy lemon-bright chicken and perfectly roasted summer veggies to your table. Serve it over rice or quinoa to soak up the pan juices, or just dive in with a crusty baguette. Either way, your taste buds win while your dishwasher stays empty.

Chicken and Zucchini Stir-Fry with Soy and Sesame

Tonight, we're tossing together a chicken and zucchini stir-fry that's faster than ordering takeout—and way more fun to say! This soy-and-sesame number is your weeknight hero, ready in a flash and packed with crunch and sass.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

1 lb boneless skinless chicken thighs, thinly sliced (a little over a pound, go ahead and splurge)
2 medium zucchini, halved lengthwise and sliced into half-moons
3 cloves garlic, minced (or smash 'em with the side of your knife for drama)
1 tbsp fresh ginger, grated (a thumb-sized knob, peeled and zested)
3 tbsp soy sauce (low-sodium if you're watching your salt—or not, I don't judge)
1 tbsp toasted sesame oil (the good stuff, dark and nutty)
1 tsp rice vinegar (a splash of tang)
1 tsp honey (or brown sugar, whatever's open)
2 tbsp vegetable oil (for high-heat sizzle, not olive oil—save that for salads)
1 tbsp sesame seeds (white or black, toasted if you're fancy)
Steamed rice for serving (optional, but you'll want it)

Instructions

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Set aside—this is your flavor bomb.
Heat a large skillet or wok over high heat until a drop of water sizzles and disappears instantly. Add 1 tbsp vegetable oil and swirl to coat.
Add chicken slices in a single layer (work in batches if needed). Let sear undisturbed for 2 minutes until golden brown, then flip and cook another minute. Transfer to a plate. (Tip: Don't overcrowd the pan or you'll steam instead of sear.)
Reduce heat to medium-high. Add remaining 1 tbsp vegetable oil, then toss in garlic and ginger. Stir for 30 seconds until fragrant—don't let the garlic burn or you'll be sad.
Add zucchini slices. Cook 3-4 minutes, stirring occasionally, until tender-crisp and lightly browned on edges. (Tip: Leave some space between pieces for better browning.)
Return chicken to the pan. Pour the soy-sesame sauce over everything. Stir-fry for 1 minute until sauce thickens slightly and coats the ingredients. (Tip: If the sauce seems thin, let it bubble another 30 seconds to reduce.)
Remove from heat. Sprinkle sesame seeds over the top and toss gently. Serve immediately over steamed rice if you're feeling carby, or eat straight from the pan—we're not here to judge.

A glossy, savory-sweet glaze clings to every piece of tender chicken and snappy zucchini, with toasted sesame seeds adding a nutty crunch. Spoon it over rice or tuck it into lettuce wraps for a low-carb twist—either way, you've got a weeknight winner that's as easy as it is addictive.

Stuffed Chicken Breast with Zucchini and Sun-Dried Tomatoes

A juicy chicken breast stuffed with a savory mix of zucchini and sun-dried tomatoes, baked to golden perfection—this is the kind of elegant entree that makes you feel like a culinary rockstar without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

4 boneless, skinless chicken breasts
1 medium zucchini, grated
1/2 cup sun-dried tomatoes in oil, drained and chopped
a couple of garlic cloves, minced
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1 teaspoon dried oregano
a pinch of salt and black pepper
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F — get it nice and hot.
In a mixing bowl, combine the grated zucchini, chopped sun-dried tomatoes, minced garlic, shredded mozzarella, grated Parmesan, dried oregano, and a pinch of salt and pepper. (Tip: squeeze the grated zucchini in a paper towel to remove excess moisture so your stuffing isn't soggy!)
Lay a chicken breast flat on a cutting board. Using a sharp knife, cut a horizontal slit along the thickest side, stopping about half an inch from the opposite edge to create a pocket. Repeat with the remaining breasts. (Tip: go slowly to avoid cutting all the way through.)
Stuff each pocket with the zucchini mixture, dividing evenly. Don't overstuff; about 2-3 tablespoons per breast should do.
Secure the openings with toothpicks, threading them through the top flap and into the bottom.
Season the outside of the chicken breasts with a little more salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the chicken reaches an internal temperature of 165°F (use an instant-read thermometer for accuracy!).
Let the chicken rest in the pan for 5 minutes — this keeps the juices locked in. Then remove the toothpicks and serve. (Tip: for an extra crispy top, broil for 1-2 minutes after baking, but watch closely!)

Unbelievably, this dish looks like it came straight from a trattoria but comes together in under an hour. The zucchini keeps everything moist while the sun-dried tomatoes add a burst of tangy sweetness. Serve with a simple side salad or crusty bread to soak up the delicious juices.

Chicken and Squash Shepherd’s Pie with Cauliflower Topping

Between you and me, cozying up with a shepherd's pie that's actually low-carb feels like a cheat code for comfort food. This Chicken and Squash Shepherd's Pie swaps spuds for a dreamy cauliflower topping, proving healthy doesn't have to be boring.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

a pound of boneless skinless chicken thighs
2 cups cubed butternut squash (about half a medium squash)
1 large head of cauliflower, cut into florets
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup heavy cream
2 tablespoons butter
1/2 cup shredded cheddar cheese (optional but highly recommended)

Instructions

Preheat your oven to 400°F.
Boil a large pot of salted water and add the cauliflower florets. Cook until tender, about 10 minutes. Drain well—squeeze out excess water with a clean kitchen towel for a silkier mash (tip #1).
While cauliflower cooks, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate and shred or dice.
Add the remaining 1 tablespoon olive oil to the same skillet. Sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute to toast it for deeper flavor (tip #2).
Add cubed squash, chicken broth, thyme, and rosemary. Bring to a simmer, cover, and cook until squash is tender, about 10 minutes. Stir in the shredded chicken and season with salt and pepper. Transfer mixture to a 9×13 baking dish.
In a blender, combine drained cauliflower, heavy cream, butter, and cheddar (if using). Blend until smooth and creamy. Season with salt and pepper. Taste and adjust—the mash should be well-seasoned.
Spread the cauliflower topping evenly over the chicken-squash filling. Bake for 20–25 minutes until bubbly and the top is lightly golden. Let rest for 5 minutes before serving so it holds its shape when cut (tip #3).

Thanks to the cauliflower, you get that creamy, dreamy topping without the carb crash. The butternut squash adds a natural sweetness that plays perfectly with the savory chicken and herbs. Serve it with a side salad for a complete meal or just dig in solo—no judgment.

Lemon Garlic Chicken with Zucchini Ribbons

Hey there, summer seekers! This Lemon Garlic Chicken with Zucchini Ribbons is like a sunny day on a plate—bright, zesty, and light enough to keep you feeling fabulous. No heavy sauces here, just pure lemony goodness that’ll have you licking your fingers (and the plate).

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

4 boneless skinless chicken breasts (about 1.5 lbs total)
2 tablespoons of olive oil
4 cloves of garlic, minced
zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium zucchinis, cut into ribbons with a vegetable peeler
1/4 cup chicken broth
2 tablespoons unsalted butter
optional: fresh parsley for garnish

Instructions

Pat chicken breasts dry with paper towels—this helps them get a nice golden crust—then season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat until shimmering.
Add the chicken and cook for 5-6 minutes per side, until golden brown and internal temperature hits 165°F. (Tip: Don’t overcrowd; if needed, cook in batches to avoid steaming.)
Remove chicken from skillet and set aside. Reduce heat to medium.
Add minced garlic and lemon zest to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant—garlic burns fast, so keep an eye on it!
Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom—that’s flavor gold.
Return the chicken to the skillet, add the butter, and let it melt into the sauce. Simmer for 2-3 minutes, spooning the sauce over the chicken.
While the chicken simmers, make your zucchini ribbons: using a vegetable peeler, slice each zucchini into long, thin ribbons. (Tip: Stop when you hit the seedy core—those ribbons are tenderest.)
Add the zucchini ribbons to the skillet. Toss gently with tongs for about 2 minutes, just until they wilt and turn bright green. Don’t overcook—they should still have a little bite.
Serve the chicken topped with the zucchini ribbons and pan sauce. Garnish with fresh parsley if desired.

Perfectly bright and buttery, this dish sings summer with every forkful. Serve it with crusty bread to soak up the lemony sauce, or just enjoy it solo for a low-carb feast. It’s the kind of meal that makes you want to eat outside even on a Tuesday.

Chicken and Zucchini Burgers with Feta and Mint

Zucchini and chicken? Sounds weird, I know, but this combo is basically a Greek vacation for your tastebuds. Trust me, even picky eaters will be asking for seconds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the patties

1 pound ground chicken
1 medium zucchini, grated
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh mint
1/2 cup breadcrumbs
1 large egg
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
A splash of olive oil for cooking

Instructions

Grate the zucchini using a box grater, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible — this is key to avoiding soggy patties.
In a large bowl, combine the ground chicken, squeezed zucchini, crumbled feta, chopped mint, breadcrumbs, egg, minced garlic, salt, and pepper. Mix with your hands until just combined — overmixing makes them tough.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick. Press a small indent in the center of each patty to help them cook evenly and prevent puffing up.
Heat a splash of olive oil in a large nonstick skillet over medium-high heat. Cook the patties for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
Serve the burgers on buns with lettuce and tomato, or alongside a Greek salad and tzatziki sauce for a lighter meal.

Grab a fork or a bun — these patties are juicy, herby, and have a delightful feta surprise in every bite. Great for meal prep or a quick dinner that feels fancy.

Chicken and Yellow Squash Gratin with Gruyère

Unexpectedly, this chicken and yellow squash gratin is the creamy, cheesy hug your dinner table needs. It's like a cozy casserole that went to finishing school—elegant but totally weeknight-friendly. Trust me, even squash skeptics will be asking for seconds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

a couple of large chicken breasts (about 1.5 lbs), cooked and shredded
about 2 medium yellow squashes, thinly sliced into rounds
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
a splash of olive oil
salt and freshly ground black pepper, to taste
a pinch of freshly grated nutmeg
2 cloves garlic, minced
1 small onion, finely diced

Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray.
In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and minced garlic until soft and fragrant, about 3 minutes—don't let the garlic burn!
Add the sliced yellow squash to the skillet and cook for 2-3 minutes, just until they start to soften. Tip: Don't overcook—they'll finish in the oven. Season with salt, pepper, and a pinch of nutmeg.
In a separate bowl, toss the shredded chicken with a little salt and pepper. Layer half of the squash mixture in the baking dish, then top with all the chicken, then the remaining squash.
In a small saucepan, heat the heavy cream over low heat until warm (don't boil). Pour the cream evenly over the casserole. Sprinkle the shredded Gruyère over the top.
In a small bowl, combine the panko breadcrumbs with the melted butter until crumbly. Scatter the breadcrumb mixture over the cheese. Tip: For extra crunch, use panko instead of regular breadcrumbs.
Bake the gratin uncovered for 35-40 minutes, until bubbly and golden brown on top. Let it rest for 5 minutes before serving—this helps the layers set and makes slicing cleaner.

Hearty and golden, this gratin is pure comfort with a touch of sophistication. Serve it with a crisp green salad to cut the richness, or go full cozy mode with crusty bread for sopping up every last bit of creamy sauce.

Slow Cooker Chicken and Zucchini Stew with Herbs

Just when you thought your slow cooker couldn't get any more magical, here comes a stew that's basically summer in a bowl—chicken and zucchini, herbs, and zero effort. Set it and forget it, baby!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Main Ingredients

1.5 lbs boneless, skinless chicken thighs (or breasts, you rebel!)
a generous glug of olive oil (about 2 tbsp)
1 large yellow onion, diced
4 cloves garlic, minced
4 medium zucchini, chopped into half-moons (don't peel 'em!)
1 can (14.5 oz) diced tomatoes, undrained
2 cups low-sodium chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp kosher salt
1/2 tsp black pepper
a handful of fresh parsley, chopped (for garnish)

Instructions

Pat the chicken dry with paper towels; this helps it brown, so don't skip it! (Tip #1: Drying = browning = flavor.)
Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
Sear the chicken thighs for 3-4 minutes per side until golden; they won't be cooked through yet. (Tip #2: You can skip this step for a truly set-and-forget meal, but that golden crust adds magic.)
Transfer the browned chicken to your slow cooker.
In the same skillet, add a little more olive oil if needed, then sauté the onion for 3 minutes until softened.
Add the garlic and cook for 30 seconds more until fragrant—don't let it burn!
Pour the onion and garlic over the chicken in the slow cooker.
Add the zucchini chunks, diced tomatoes (juice and all), chicken broth, oregano, thyme, rosemary, salt, and pepper to the slow cooker.
Stir everything gently to combine, making sure the seasonings are distributed. (Tip #3: Taste the liquid before adding more salt—broth and tomatoes already bring saltiness.)
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and shreds easily with a fork.
If you want to thicken the stew, remove the lid and cook on HIGH for an additional 20-30 minutes.
About 10 minutes before serving, shred the chicken right in the pot using two forks.
Stir in the fresh parsley just before serving (save a sprinkle for garnish).

My favorite way to enjoy this is ladled over fluffy rice or alongside a hunk of crusty bread to sop up all that herby broth. The zucchini stays just tender enough to remind you it's summer, and the chicken is so fall-apart tender you'll wonder why you ever bothered with complicated recipes.

Conclusion

There you have it – 20 delicious ways to use up that summer zucchini and squash! Each recipe is perfect for busy weeknights or meal prep. I hope you find a new family favorite. Which one will you try first? Leave a comment below and share this roundup on Pinterest to save for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.