Italian Chicken Zucchini Bake

$For this tasty Italian Chicken Zucchini Bake, you will need: - 2 large zucchinis, sliced into rounds - 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste You can swap some ingredients to fit your taste or diet: - Use yellow squash instead of zucchini for a different flavor. - Swap chicken for turkey or tofu if you prefer. - Use fresh herbs instead of dried for a brighter taste. - Substitute the marinara sauce with pesto for a unique twist. - Try a dairy-free cheese if you're avoiding dairy. Choosing fresh ingredients makes your dish shine: - Look for zucchinis that are firm and smooth. Avoid those with soft spots. - Choose chicken that is pink and has no odor. - Pick cherry tomatoes that are bright and plump. - Select onions that are dry and have a strong scent. - Fresh garlic should be firm and not sprouting. These simple tips will help you create a delicious meal that tastes fresh and vibrant. {{ingredient_image_1}} First, gather all your ingredients. You need two large zucchinis, one pound of chicken, and some tomatoes. Dice one onion and mince three garlic cloves. In a big bowl, mix the zucchinis, onion, and halved cherry tomatoes. Drizzle two tablespoons of olive oil over them. Add salt, pepper, and half a teaspoon each of oregano and basil. Toss everything well to coat. Next, grab another bowl. Here, season the chicken pieces with salt, pepper, and the remaining oregano and basil. If you like heat, add red pepper flakes as well. Mix until the chicken is well-coated. Now, take a 9x13 inch baking dish. Start by layering the zucchini and tomato mix at the bottom. Spread the chicken evenly over this layer. Pour a cup of marinara sauce on top. Make sure to cover the chicken well with the sauce. Next, sprinkle one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese over everything. This will create a tasty, cheesy crust. Cover the baking dish with aluminum foil. Preheat your oven to 400°F (200°C). Place the dish in the oven and bake for 25 minutes. After 25 minutes, carefully remove the foil. Then, bake it for another 15 minutes. The chicken should be cooked through and the cheese should be bubbly and golden brown. Let the bake rest for about five minutes. This helps the flavors settle. Serve it directly from the dish. For a nice touch, garnish with fresh basil leaves. You can also drizzle a bit of extra virgin olive oil over each serving. Enjoy your easy and delicious Italian Chicken Zucchini Bake! To cook chicken just right, cut it into small, even pieces. This helps it cook fast and evenly. Before mixing, season your chicken well with salt, pepper, and herbs. This boosts the flavor. When you layer it over the veggies, make sure every piece is covered by sauce and cheese. This keeps the chicken moist and tasty. Bake it covered first to lock in the juices, then uncover for a crispy top. Layering is key for a great bake. Start with the zucchini and tomato mix. This forms a nice base. Make sure to spread it out evenly in the dish. Next, add the seasoned chicken on top. This order helps the chicken cook well and soak up the flavors. Finally, pour the marinara sauce over everything. This keeps it moist while it bakes. Finish with cheese on top for that golden, melted finish. You can make this dish your own by changing the herbs and spices. If you love basil, add more! Fresh herbs can bring a bright taste. For a kick, use extra red pepper flakes. Want something different? Try thyme or rosemary instead of oregano. You can also mix in other veggies, like bell peppers or mushrooms, for more flavor. Don’t be afraid to experiment! Pro Tips Even Cooking: To ensure even cooking, try to cut the chicken pieces into uniform sizes. Fresh Herbs: Using fresh basil instead of dried will enhance the flavor of your dish significantly. Extra Crunch: For a crispy topping, add some breadcrumbs mixed with Parmesan cheese before baking. Make-Ahead: You can prepare this dish a day in advance and refrigerate it before baking for easy meal prep. {{image_2}} To make this dish low-carb, swap the zucchinis for cauliflower. Cauliflower adds a nice texture and absorbs flavors well. You can also skip the marinara sauce or use a low-carb version. This keeps the meal light but still very tasty. Feel free to add more veggies to the bake. Bell peppers, spinach, and mushrooms work great. Just chop them up and mix them in with the zucchini. This adds color and boosts the nutrition of your meal. You can also add eggplant or broccoli for more variety. If you want to change the protein, turkey or shrimp are great choices. For a vegetarian option, try using chickpeas or tofu. Both will soak up the sauce and spices well. You can grill or sauté these proteins first for extra flavor. After you enjoy your Italian Chicken Zucchini Bake, store leftovers in an airtight container. This keeps the dish fresh. Let it cool to room temperature first. Then, cover it tightly. You can keep it in the fridge for up to three days. This makes it easy to grab for lunch or dinner later. To reheat, first take the leftovers out of the fridge. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. Check to see if it is heated throughout. If you want it faster, you can use the microwave. Heat in 30-second bursts until warm. Be careful, as the dish can get hot. If you want to save some for a longer time, freezing is a great option. Use a freezer-safe container. Freeze the dish after it cools completely. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then, follow the reheating instructions. Enjoy a tasty meal anytime! Yes, you can. Prepare the dish up to the baking step. Cover the dish with foil and place it in the fridge. You can keep it there for up to two days. When ready to bake, let it sit for about 15 minutes at room temperature. Then, bake it as directed. This way, you save time on busy days. This dish pairs well with several sides. Here are some great options: - A fresh green salad with vinaigrette. - Garlic bread for a crunchy side. - Steamed rice or quinoa for added fiber. - Roasted vegetables for a colorful plate. These sides enhance the meal and add more nutrients. If you like heat, add more red pepper flakes. You can also use spicy marinara sauce. Another option is to mix in sliced jalapeños or crushed chili peppers. Just be careful not to overpower the other flavors. Start with a little and taste as you go. Adjust based on your spice level. In this blog post, we explored the key ingredients for the Italian Chicken Zucchini Bake. We discussed ingredient substitutions and how to choose fresh items. Then, we detailed step-by-step instructions for preparation, baking, and serving. I shared tips for cooking chicken perfectly and personalizing flavors. Plus, we reviewed variations, storage methods, and answered common questions. You now have all you need to make this dish your own. Enjoy this tasty recipe with friends or family!$

Italian Chicken Zucchini Bake

A delicious and hearty bake featuring chicken, zucchini, and cheese, perfect for a family dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

2 large zucchinis, sliced into rounds
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cherry tomatoes, halved
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes (optional)
1 cup marinara sauce
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced zucchinis, diced onion, and halved cherry tomatoes. Drizzle with olive oil, and season with salt, pepper, and half of the oregano and basil. Toss to coat evenly.
In another bowl, season the chicken pieces with salt, pepper, the remaining oregano, basil, and red pepper flakes. Mix well.
In a 9x13 inch baking dish, layer the zucchini and tomato mixture as the bottom layer.
Spread the seasoned chicken pieces evenly over the vegetables.
Pour the marinara sauce over the chicken and ensure it is well-covered.
Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown.
Let it rest for about 5 minutes before serving.

Notes

Serve the bake directly from the dish, garnished with fresh basil leaves for a pop of color. For a fancy touch, drizzle a little extra virgin olive oil over each serving.

Keyword bake, chicken, Italian, zucchini