Description
This Tuscan Chicken Zucchini Casserole is a delicious, healthy one-pan meal featuring tender chicken breasts baked with fresh zucchini, spinach, cherry tomatoes, and sun-dried tomatoes, all seasoned with aromatic herbs and topped with melty mozzarella and Parmesan cheese. It’s easy to prepare, full of vibrant flavors, and perfect for a wholesome dinner without pasta or heavy sauces.
Ingredients
Scale
Protein and Vegetables
- 1 lb (454 g) skinless, boneless chicken breast
- 3 small or 2 medium zucchini, sliced (about 3 cups / 360 g)
- 1 cup (30 g) fresh spinach
- 1 cup (150 g) cherry or grape tomatoes, halved
- ½ cup (65 g) sun-dried tomatoes in oil, chopped
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
Seasonings and Oils
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried basil leaves
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- ¼ tsp (0.5 g) red pepper flakes
Cheeses and Garnish
- 1 cup (113 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ⅛ cup (5 g) chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly.
- Combine Ingredients: In a 2.5-quart (11×7-inch / 28×18 cm) baking dish, add the chicken breasts, sliced zucchini, fresh spinach, halved cherry tomatoes, chopped sun-dried tomatoes, thinly sliced shallot, and minced garlic. Pour in the olive oil and sprinkle dried oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes evenly over everything.
- Toss to Coat: Use tongs or a spoon to toss all the ingredients together gently but thoroughly until the chicken and vegetables are well coated with the seasonings and olive oil.
- Add Cheese: Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the top of the mixture in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the chicken to cook through and the vegetables to soften.
- Bake Uncovered: Remove the foil and continue baking uncovered for another 10 minutes to let the cheese melt and the top to brown slightly.
- Broil Cheese: Turn the oven to broil on high heat and broil the casserole for 1 to 2 minutes, watching very closely to achieve a golden cheese crust without burning. Check every 20 seconds during broiling.
- Garnish and Serve: Once golden and bubbly, remove from the oven and sprinkle chopped fresh parsley over the casserole. Optionally, add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning. Serve warm.
Notes
- This casserole is a wholesome, cheesy, and vegetable-packed dish that doesn’t require pasta or sauce, making it a lighter dinner option.
- Make sure to watch closely while broiling, as cheese can burn quickly.
- Feel free to swap mozzarella with a lower-fat cheese to reduce calories if desired.
- You can prepare this dish in advance and refrigerate before baking, just add a few extra minutes to the cook time if baking cold.
- For a spicier kick, increase the red pepper flakes according to your preference.
Nutrition
- Serving Size: 390 g
- Calories: 377 kcal
- Sugar: 5 g
- Sodium: 702 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 107 mg
