Chicken Zucchini Bake
This Chicken Zucchini Bake is a wholesome, satisfying dish featuring tender chicken, fresh zucchini, and gooey cheese. It’s an easy, one-dish meal that's perfect for weeknight dinners or meal prep.
Equipment
- 1 oven
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 grater (optional, for cheese)
Ingredients
- 2 medium zucchinis sliced into thin rounds
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- to taste fresh basil leaves for garnish, optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chicken pieces, olive oil, minced garlic, Italian seasoning, salt, and pepper. Mix until the chicken is evenly coated.
- In a baking dish, layer the sliced zucchini and cherry tomatoes at the bottom.
- Spread the seasoned chicken mixture evenly over the zucchini and tomatoes.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the chicken.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-7 minutes or until the cheese is bubbly and golden brown, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let it rest for a few minutes. Garnish with fresh basil if desired before serving.
Notes
You can substitute chicken thighs for a juicier option.
Feel free to add other vegetables such as bell peppers or spinach for more variety.
This dish pairs well with a side of rice or a light salad.