Description
This Chicken Zucchini Casserole features tender chicken, fresh zucchini, and a savory pesto layer baked to perfection. It’s a quick, healthy, and comforting meal ideal for busy weeknights or family gatherings.
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, then combine them in a bowl.
- Arrange the chicken breast in a single layer in a large casserole dish. Season with salt, pepper, and garlic powder.
- Layer the chopped vegetables over the chicken, then dollop pesto on top. Optionally, add cheese now for a crispy top or wait until the last 10 minutes for a gooey finish.
- Bake on the middle rack for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F. If the top browns too quickly, cover loosely with foil.
- Serve hot and enjoy!
Notes
For a quicker cooking time, consider cutting the chicken into smaller pieces or using chicken tenderloins.
Feel free to add additional vegetables of your choice for extra flavor and nutrition.
This dish pairs well with a side salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg