Description
This Chicken Zucchini Casserole is a delightful blend of tender chicken and fresh veggies topped with mozzarella cheese, making it a perfect comfort food for a quick dinner. It’s easy to prepare and bursting with flavor!
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 your oven to 375˚F.
- Chop the zucchini, yellow squash, and sweet onion, mixing them together in a bowl.
- In a large casserole dish, lay the chicken in a single layer and season with salt, pepper, and garlic powder. Layer the chopped vegetables on top, then dollop the pesto over them. You can add mozzarella cheese now for a crispy texture or wait until 10 minutes before baking is complete for gooey cheese.
- Bake in the middle rack for 35-45 minutes until the chicken reaches an internal temperature of 165˚F. If browning too quickly, loosely cover with foil to finish cooking.
- Serve hot and enjoy!
Notes
Feel free to use chicken tenderloins for quicker cooking.
The casserole can be covered and stored in the refrigerator for up to 3 days.
Add extra vegetables like bell peppers or spinach for added flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg