Description
Savor the goodness of Chicken Zucchini Casserole, featuring tender chicken, fresh zucchini, and flavorful pesto. This recipe is perfect for a quick weeknight dinner or a comforting meal. Easy to make and filled with delicious flavors, it’s a must-try for any food lover!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 medium sweet yellow onion
- 1/2 cup pesto, prepared
- 4 oz parmesan cheese
- 4 oz mozzarella
Instructions
- Preheat the oven to 375˚F.
- Chop the zucchini, squash, and onion and combine them in a bowl.
- In a large casserole dish, lay the chicken in a flat single layer. Season the chicken with salt, pepper, and garlic powder.
- Layer the chopped vegetables on top of the chicken and dollop pesto over the veggies. You can top with cheese now for a crispy texture, or add it during the last 10 minutes of baking for a gooier finish.
- Bake in the middle rack for 35-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F. If the dish browns too quickly, loosely cover it with foil.
- Serve hot and enjoy!
Notes
For a faster cooking time, consider cutting the chicken into pieces or using chicken tenderloins.
Feel free to add more vegetables for extra flavor and nutrition.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg