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For this dish, 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 medium onion, diced - 3 cloves garlic, minced - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and black pepper, to taste These ingredients form the base of your bake, providing a mix of flavors. The zucchinis add a nice crunch, while the chicken gives protein. Tomatoes and onions bring sweetness and depth. You will also need: - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) These seasonings make your dish pop. Oregano and basil give it that Italian touch. The red pepper flakes add a kick if you like heat. Adjust these to make the flavors suit your taste. If you enjoy more spice, consider adding: - Extra red pepper flakes - Sliced jalapeños These options can elevate your dish. Just remember to balance the heat with the other flavors, so it all works together. Feel free to experiment until you find your perfect mix! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. Next, take two large zucchinis and slice them into rounds. Dice one medium onion and halve one cup of cherry tomatoes. In a large bowl, combine these veggies. Drizzle two tablespoons of olive oil over them. Add salt, black pepper, and half a teaspoon each of dried oregano and dried basil. Toss everything well to coat. In another bowl, cut one pound of boneless, skinless chicken breasts into bite-sized pieces. Season them with salt, black pepper, the rest of the oregano, basil, and red pepper flakes if you want some heat. Mix until the chicken is evenly coated. Grab a 9x13 inch baking dish. Start by layering the zucchini, onion, and tomato mix evenly on the bottom. This veggie base adds flavor and moisture. Next, spread the seasoned chicken pieces on top of the veggies. Make sure to cover the greens well. Pour one cup of marinara sauce over the chicken, ensuring it coats every piece. Finally, sprinkle one cup of shredded mozzarella and half a cup of grated Parmesan cheese on top. This will create a delicious cheesy crust. Cover the baking dish tightly with aluminum foil. This helps keep moisture in the dish while it bakes. Place it in the preheated oven and bake for 25 minutes. After that time, carefully remove the foil—watch out for hot steam! Continue baking for another 15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the cheese should be bubbly and golden. Once done, let the dish rest for about five minutes before slicing. This resting time helps all the flavors blend beautifully. To get cheese that melts just right, use fresh mozzarella. The moisture makes it creamy. Shred it yourself for better melting. Pack the cheese on top of the dish. This helps it melt evenly. Bake it uncovered for the last 15 minutes. This gives you that golden brown look. Cut your chicken into small, even pieces. This helps them cook through at the same time. Layer the veggies first to create a base. They release moisture while baking. This keeps the chicken juicy and tender. Always preheat your oven. It ensures that the dish cooks evenly from the start. Serve the bake right from the dish for a cozy feel. Garnish it with fresh basil leaves. This adds color and freshness to your dish. Drizzle some extra virgin olive oil over each serving. This enhances flavor and makes the dish shine. Enjoy it with a side salad for a complete meal. Pro Tips Uniform Veggie Slices: Cutting the zucchinis and other vegetables into even rounds ensures they cook uniformly, resulting in the perfect texture throughout the dish. Marinara Sauce Choice: Using a high-quality marinara sauce, whether homemade or store-bought, significantly enhances the flavor of the dish, giving it that authentic Italian taste. Layering Technique: Layering the vegetables before the chicken allows the flavors to meld as they bake, ensuring that the chicken absorbs the moisture and taste from the veggies. Resting Time: Letting the dish rest for a few minutes after baking allows the juices to redistribute, making it easier to slice and serve without falling apart. {{image_4}} To make this dish low-carb, you can skip the marinara sauce or use a low-carb version. Instead of chicken, try cauliflower for a veggie base. This keeps the bake filling without the carbs. You can add more cheese to maintain flavor and texture. For a vegetarian twist, swap the chicken for chickpeas or lentils. These add protein and texture. Increase the amount of zucchini, and add bell peppers or mushrooms for more flavor. You can also use a dairy-free cheese if you prefer. If you want to change up the protein, turkey or firm tofu works well. Turkey gives a lighter flavor while tofu soaks up the sauce nicely. Just make sure to season them well, like you do with chicken. Both options can keep your bake delicious and satisfying. To keep your Italian Chicken Zucchini Bake fresh, let it cool first. Then, transfer leftovers to an airtight container. Make sure to store it in the fridge. This dish stays good for about three days. If you want to eat it later, freezing is a great option. When it's time to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the dish in a baking tray. Cover it with foil to keep it moist. Heat for about 20 minutes, or until it's warm throughout. You can also use the microwave. Just heat it in short bursts to avoid overcooking. If you want to freeze your bake, do this before cooking it. Assemble the dish but do not bake. Wrap it tightly with plastic wrap, then foil. Label it with a date. It can stay in the freezer for up to three months. When you're ready, thaw it overnight in the fridge before baking. Yes, you can. Feel free to swap in your favorites. Bell peppers, spinach, or mushrooms work well. Just cut them to the same size as the zucchini. This helps them cook evenly. Mixing vegetables adds more color and flavor to your dish. The chicken is done when it reaches 165°F (74°C). A meat thermometer is helpful here. You can also cut into a piece to check the color. If it’s white and the juices run clear, it’s safe to eat. This ensures you enjoy a juicy and safe meal. This dish pairs nicely with a simple green salad. A crisp Caesar salad is also great. You could serve it with crusty bread to soak up the sauce. For a heartier meal, a side of pasta works well too. Enjoy your meal with whatever you love! This Italian Chicken Zucchini Bake combines fresh ingredients, layers of flavor, and easy steps. We explored the perfect mix of chicken, zucchini, and spices. I shared tips to melt cheese well and cook evenly. You can also try low-carb options or add your favorite veggies. Remember, leftovers can be stored or frozen for later use. Keep this recipe handy for a tasty dish any time. Enjoy your cooking adventure!

Italian Chicken Zucchini Bake

A delicious and hearty bake featuring chicken, zucchini, and a cheesy topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 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 for heat)
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 2 tablespoons olive oil
  • to taste salt and black pepper
  • 1 2 tablespoons grated Parmesan cheese

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, black pepper, and half of the dried oregano and basil. Toss everything together until the vegetables are thoroughly coated.
  • In a separate bowl, place the bite-sized chicken pieces. Season them generously with salt, black pepper, the remaining oregano, basil, and red pepper flakes (if using). Mix until the chicken is evenly seasoned.
  • Layer the zucchini, onion, and tomato mixture evenly across the bottom of a 9x13 inch baking dish.
  • Spread the seasoned chicken pieces evenly over the vegetable layer.
  • Pour the marinara sauce over the chicken, ensuring it coats the chicken entirely.
  • Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
  • Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly golden brown.
  • Allow the dish to rest for about 5 minutes before slicing and serving.

Notes

Serve straight from the dish, garnished with fresh basil and a drizzle of olive oil.
Keyword bake, cheesy, chicken, healthy, zucchini