Chicken Zucchini Bake
A delightful mix of cheesy goodness and garden-fresh zucchini, showcasing tender chicken in an easy-to-make dish that's perfect for any occasion.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup breadcrumbs (optional, for added crunch) Optional for added texture
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- Fresh herbs (like parsley or basil) for optional garnish For garnishing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Cook the chicken until it’s browned on both sides, then take it off the heat and slice it.
Layering and Baking
- In a baking dish, layer the sliced zucchini on the bottom.
- Place the cooked chicken on top of the zucchini.
- Evenly sprinkle shredded cheese over the chicken and zucchini.
- If you want a bit of crunch, add breadcrumbs on top.
- Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and the zucchini is tender.
- Garnish with fresh herbs, if desired, and serve hot.
Notes
This Chicken Zucchini Bake is versatile. Serve it with a fresh garden salad or garlic bread. It can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat safely before serving.