Chicken Zucchini Bake

Here’s a detailed recipe for a Chicken Zucchini Bake that’s both healthy and delicious. It’s a one-pan dish that combines tender chicken, zucchini, and a flavorful cheesy topping. Perfect for a weeknight dinner!

Ingredients:

• Chicken:

  • 4 boneless, skinless chicken breasts (or thighs, if preferred)

  • Salt and pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp paprika (optional, for a little smokiness)

  • 1 tbsp olive oil (for searing)

• Zucchini:

  • 2 medium zucchinis, sliced into 1/4-inch rounds (or half-moons, if you prefer)

  • 1 tbsp olive oil

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • Salt and pepper, to taste

• Cheese Topping:

  • 1 1/2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup breadcrumbs (optional, for extra crunch)

  • 1 tbsp fresh parsley or basil, chopped (for garnish)

Instructions:

1. Prep the Chicken:

• Preheat your oven to 375°F (190°C).

• Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika on both sides.

• Heat a large oven-safe skillet over medium-high heat and add 1 tbsp of olive oil.

• Once the oil is hot, add the chicken breasts. Sear the chicken for 3-4 minutes per side, until golden brown. The chicken won’t be fully cooked at this point, just browned on the outside. Remove from the skillet and set aside.

2. Prepare the Zucchini:

• In the same skillet, add another tablespoon of olive oil. Toss the sliced zucchini in the oil and cook for about 3-4 minutes, stirring occasionally, until they start to soften but are not fully cooked.

• Season the zucchini with salt, pepper, oregano, and basil, then spread it out evenly in the skillet.

• Place the partially cooked chicken breasts on top of the zucchini.

3. Assemble the Bake:

• Sprinkle the shredded mozzarella and grated Parmesan evenly over the chicken.

• If you like a crunchy topping, sprinkle the breadcrumbs over the cheese layer.

4. Bake:

• Transfer the skillet to the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), and the cheese is melted and bubbly.

• If you like the cheese to be golden and crispy, you can broil it for the last 2-3 minutes.

5. Serve:

• Remove the skillet from the oven and let it rest for a few minutes before serving.

• Garnish with fresh parsley or basil for a burst of color and freshness.

• Serve the chicken and zucchini directly from the skillet or plate it with your favorite side dish, like a fresh salad, rice, or quinoa.

Tips:

• You can add other veggies like bell peppers or cherry tomatoes to the zucchini for extra flavor and color.

• If you prefer a lighter version, you can skip the breadcrumbs and cheese, or use a lower-fat cheese.

• Make sure not to overcook the zucchini to maintain some texture, as it can become mushy if baked too long.