Description
This Chicken Zucchini Casserole combines tender chicken with fresh zucchini, squash, and pesto for an easy, flavorful meal that’s perfect for busy weeknights. It’s a comforting dish that pleases everyone at the table!
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 375ËšF.
- 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 and season it with salt, pepper, and garlic powder.
- Layer the chopped veggies over the chicken and dollop pesto on top.
- Optionally, add cheese now for a crispy top or add it 10 minutes before the end for a gooey finish.
- Bake on the middle rack for 35-45 minutes until the chicken reaches an internal temperature of 165ËšF. Cover with foil if browning too much.
- Serve hot and enjoy!
Notes
For quicker cooking, cut the chicken into pieces or use chicken tenderloins.
Cover loosely with foil if top browns too quickly while baking.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 130mg