Chicken, Zucchini, and Corn Pasta Bake

posted by Andrea | 08/9/2017
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It’s August — which means some sort of zucchini-based recipe is bound to show up on my menu plan each week!

This time of year, zucchini squash are EVERYWHERE in Michigan, to the point where so many people with gardens are begging others to take a few extra zucchini off their hands.

And if you don’t know anyone with a garden, zucchini squash are usually extremely on sale at the local grocery stores.

Today’s recipe is one our family loves — especially me since it’s so quick and easy, and it gets a few extra veggies into my kids’ meal.

If you’re looking for a great way to use up a few extra zucchini, give this yummy pasta bake a try!

Recipe for Chicken, Zucchini, and Corn Pasta Bake

serves 8

{print recipe}

INGREDIENTS: 

  • 8 oz. pasta (I like to use smaller noodles for this dish)
  • 1 T. butter
  • 1 T. minced garlic
  • 2/3 c. flour
  • 3 c. chicken broth or water
  • 1 c. milk or cream
  • 2 c. chicken; cooked and diced
  • 1.5 c. fresh or frozen corn kernels
  • 2-3 small zucchini; diced
  • salt, pepper, or any other seasonings to taste (I honestly don’t use anything for this dish)
  • 1 ½ c. shredded Italian cheese
  • ¼ c. grated Parmesan cheese

DIRECTIONS: 

Preheat oven to 350ºF and grease your favorite casserole dish.

Fill a medium saucepan half full with water and bring to a boil. Cook noodles according to package directions, drain, and set aside.

While water and noodles boil, melt butter in a large, rimmed pan.

Sauteé garlic for 1 minute, then whisk in flour, broth, and milk. Whisk over medium heat until thick and smooth (around 5-8 minutes).

Add cooked chicken, corn, zucchini and HALF the Italian cheese to the sauce. Stir until combined.

The noodles and sauce should finish around the same time. Add drained noodles into sauce mixture and dump into prepared pan.

Top with remaining Italian cheese and Parmesan cheese.

Bake in preheated oven for 15-20 minutes — or until cheese is melted.

The consistency of the sauce almost reminds me of homemade mac and cheese — but not nearly as cheesy. However, my kids eat this meal just as well as they eat mac and cheese (and that’s a huge compliment to the chef because they LOVE mac and cheese!)

Of course, the added veggies make me feel like I one-upped the kids because Nora and James both claim they don’t like zucchini, but they gobbled this up without a single complaint. 🙂

I put most of our leftovers into individual serving containers for Dave to eventually take in his school lunches (he was thrilled!) I think the zucchini will be slightly mushy after he defrosts the frozen leftovers, but he assured me he wouldn’t care.

This is such a quick and easy meal to whip up — I can literally have it in the oven within 15-20 minutes. Then, while the cheese melts in the oven, I whip up a few simple side dishes, set the table, pour the drinks, and we’re ready to eat.

It’s a great way to use up some delicious late-summer veggies in a comfort food sort of dish the whole family will enjoy.

A few more of MY favorite zucchini recipes:

What are your favorite zucchini recipes?

Visit my virtual recipe box for more simple, delicious, family friendly recipes!

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6 comments

  1. Karen Jeanne

    09/04/2017

    Quick question – the recipe says flour but you have corn starch in the photo… can I use corn starch instead of flour? If I did that, or maybe use gluten free all-purpose flour, & gf rotini, my mom could eat it too. I really think this sounds delicious & can’t wait to try it. Thanks for sharing practical recipes!

    [Reply]

    Andrea Reply:

    yes, flour or cornstarch — I was going to use cornstarch (which is why it was in the picture) but then used flour because I didn’t have quite enough corn starch!

    [Reply]

  2. red2red

    08/10/2017

    Sounds delicious! Looks like it would be good with egg noodles (a family favorite), too.We will have to give this a try. Thanks for sharing!

    [Reply]

    Andrea Reply:

    The egg noodles might get quite mushy — but you can certainly try it!

    [Reply]

  3. Kathy

    08/09/2017

    Thanks so much for this recipe! This might be the magic trick that gets my family to eat zucchini 🙂

    [Reply]

    Andrea Reply:

    haha — my kids gobbled it up!

    [Reply]