Description
Chicken Zucchini Casserole is a wholesome, one-dish bake featuring tender chicken breasts layered with zucchini, squash, pesto, and melted cheese—easy to assemble and packed with fresh flavor.
Ingredients
3–4 boneless, skinless chicken breasts (about 2 lbs)
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 medium zucchini, chopped
1 medium yellow squash, chopped
½ medium sweet yellow onion, chopped
½ cup prepared pesto
4 oz Parmesan cheese, grated
4 oz mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken breasts in a single layer in a casserole dish. Season with salt, pepper, and garlic powder.
- Spread chopped zucchini, squash, and onion evenly over the chicken.
- Dollop spoonfuls of pesto across the vegetable layer.
- Sprinkle Parmesan and mozzarella evenly on top.
- Bake for 35–45 minutes, until chicken reaches 165°F. Cover with foil if cheese browns too quickly.
- Rest briefly, then serve warm.
Notes
- Swap chicken thighs for more juiciness.
- Use marinara or Alfredo sauce instead of pesto.
- Add cherry tomatoes or bell peppers for extra flavor.
- Use dairy-free cheeses and pesto to make it dairy-free.
- Sprinkle breadcrumbs mixed with butter for a crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 casserole portion
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
