This Easy Italian Chicken and Zucchini Bake is a colorful and tasty dish! With juicy chicken and fresh zucchini baked together with herbs, it’s a meal that feels comforting yet light.
I love how simple this recipe is. Just toss everything together, let it bake, and dinner is ready! Perfect for busy nights when you want something delicious without the fuss! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a lovely texture and flavor. If you’re out of zucchini, yellow squash works well too or even bell peppers for a crunchier bite!
Chicken: Boneless, skinless chicken breasts are easy to cook with but you can easily substitute with turkey or use rotisserie chicken to save time. Just shred it and mix it in.
Marinara Sauce: Store-bought sauce is convenient, but homemade is even better if you have time! You could also use alternative sauces like pesto or Alfredo for a twist.
Cheeses: Mozzarella and Parmesan are classic pairings. For a fun twist, try fontina or provolone. If you want a dairy-free option, use vegan cheese substitutes.
Italian Seasoning: Instead of pre-mixed Italian seasoning, feel free to blend your own herbs like thyme, basil, and oregano for a fresher flavor!
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken can sometimes be tricky, but here’s how to make sure it’s juicy and cooked right! First, cut the chicken into evenly sized pieces to ensure even cooking. Season well and cook in a hot skillet until it’s no longer pink.
- Always check the internal temperature; it should reach 165°F (75°C).
- After adding the zucchini, don’t cook them for too long; just enough to soften slightly. They’ll cook more in the oven!
- Let the dish sit for a few minutes after baking. This helps everything settle and keeps your chicken moist.
Enjoy making this dish! It’s simple, healthy, and a hit for family dinners. 🍽️
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
Main Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Italian Chicken and Zucchini Bake will take about 10 minutes to prep and roughly 25 minutes to bake. So, in about 35 minutes, you’ll have a warm, cheesy dinner ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This gives it time to get nice and hot while you prepare the dish. Don’t forget to lightly grease your baking dish or use a disposable foil baking pan.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute—just until it’s fragrant and golden. Then, toss in the chicken pieces. Sprinkle with salt, pepper, and half of the Italian seasoning. Cook, stirring occasionally, for about 5-7 minutes, or until the chicken is no longer pink.
3. Add Zucchini:
Now it’s time for the zucchini! Add the sliced zucchini to the skillet. Continue cooking for another 3-4 minutes, just until the zucchini begins to soften. Remember to season with a dash more salt and pepper.
4. Layer the Ingredients:
Spread half of the marinara sauce evenly across the bottom of your greased baking dish. Next, layer the cooked chicken and zucchini mixture right on top. Pour the remaining marinara sauce evenly over this layer.
5. Top with Cheese:
Now for the best part! Sprinkle the shredded mozzarella and Parmesan cheeses generously over the top. Finally, finish with the remaining Italian seasoning for extra flavor.
6. Bake and Serve:
Place the dish in the preheated oven and bake uncovered for about 20-25 minutes. Your dish is ready when the cheese is melted, bubbly, and lightly golden. Once done, pull it out and allow it to cool for a few minutes. Sprinkle some fresh parsley on top for that lovely touch before serving.
Enjoy this tasty casserole on its own or pair it with crispy Italian bread or a fresh green salad! Happy cooking! 🍽️
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Different Vegetables?
Absolutely! While zucchini adds great flavor, you can swap it with other veggies like bell peppers, spinach, or even eggplant. Just make sure to adjust the cooking time based on the vegetables you’re using so they’re tender but not mushy.
Is There a Way to Make This Dish Low-Carb?
Yes! To lower the carbs, you can omit the marinara sauce or use a sugar-free version. Replace the chicken with a protein of your choice, and use more non-starchy vegetables like broccoli or cauliflower instead of zucchini.
Can I Prepare This Ahead of Time?
Definitely! You can assemble the dish the night before and store it in the fridge. Just cover it tightly with foil. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, and you may need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, or microwave individual portions until hot. Enjoy your next meal! 🍽️
