Description
This Chicken Zucchini Casserole features tender chicken combined with fresh zucchini and squash, layered with pesto and cheese. Perfect for a quick and healthy family dinner!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 medium sweet yellow onion
- 1/2 cup pesto, prepared
- 4 oz parmesan cheese
- 4 oz mozzarella
Instructions
- Preheat the oven to 375˚F.
- Chop the zucchini, squash, and onion and mix them together.
- Place the chicken in a single layer in a large casserole dish. Season with salt, pepper, and garlic powder. Add the chopped vegetables on top, followed by dollops of pesto. You can sprinkle cheese on now or add it 10 minutes before cooking is finished for a crispier or gooier texture.
- Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F. If the top browns too quickly, cover loosely with foil while baking.
- Serve hot and enjoy.
Notes
Using chicken tenderloins can speed up the cooking time.
For added flavor, consider marinating the chicken in pesto beforehand.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg