Description
A delicious Mediterranean-inspired dish that combines tender chicken, fresh zucchini, and melted cheese for the ultimate comfort food experience.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 medium zucchini, sliced into ¼-inch rounds (about 4 cups)
- 1 large red bell pepper, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken pieces dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown chicken pieces for 3-4 minutes on each side. Work in batches if necessary.
- In the same skillet, add remaining olive oil. Sauté onions for 2-3 minutes, add bell peppers and cook for 2 more minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add diced tomatoes, marinara sauce, Italian seasoning, oregano, and red pepper flakes. Stir well, bring to a gentle simmer, and cook for 2-3 minutes. Season with salt and pepper.
- Grease a 9×13 inch baking dish. Arrange zucchini slices on the bottom, slightly overlapping. Spoon half of the tomato mixture over zucchini. Add browned chicken pieces, then top with remaining tomato mixture. Sprinkle half the mozzarella cheese over top.
- Cover with foil and bake for 25 minutes. Remove foil, add remaining mozzarella and all Parmesan cheese. Bake uncovered for 15 more minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
Notes
- Substitute yellow squash for zucchini if needed.
- For dairy-free option, use plant-based cheese alternatives.
- Turkey or plant-based protein can replace chicken.
- Room temperature chicken cooks more evenly.
- Salt sliced zucchini and let sit in a colander for 15 minutes, then pat dry to prevent wateriness.
- Make ahead: Prepare up to Step 5, refrigerate for up to 24 hours, then bake when ready (adding 10 minutes to initial covered baking time).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
Keywords: italian chicken zucchini bake, mediterranean chicken casserole, low carb italian chicken, comfort food, healthy casserole