Description
This Chicken Zucchini Bake is the ultimate weeknight solution for a nutritious, flavor-packed meal that comes together with minimal fuss. Tender diced chicken, vibrant zucchini, and sweet cherry tomatoes are tossed with savory herbs and baked under a blanket of bubbly, melted mozzarella and parmesan cheese. It is a protein-rich, low-carb favorite that is ideal for meal prepping and makes post-dinner cleanup effortless thanks to its one-pan preparation.
Ingredients
2 large chicken breasts, diced into 1-inch cubes
2 medium zucchinis, sliced into thin half-moons
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat.
Add diced chicken to the skillet and season with Italian herbs, salt, and pepper.
Sauté the chicken for 6 to 8 minutes until golden and cooked through.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Transfer the chicken mixture to the prepared baking dish along with the zucchini and cherry tomatoes.
Top with mozzarella and parmesan cheese.
Bake for 25 to 27 minutes until the chicken is cooked through and the cheese is melted and bubbling.
Notes
The flavors in this dish develop beautifully overnight, making it an excellent candidate for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to add red pepper flakes if you prefer a bit of heat.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired