Description
A quick and easy 30-minute weeknight dinner featuring juicy chicken breasts and roasted zucchini topped with melted mozzarella and parmesan cheese.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 to 3 medium zucchini, sliced into half-moons
- 3 to 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken breasts dry and slice horizontally if thick. Season with salt, pepper, and half of the Italian seasoning.
- Slice zucchini into 1/4 inch half-moons. Toss with remaining Italian seasoning, salt, and pepper.
- In a 9×13 inch baking dish, layer zucchini, place chicken on top, and cover with remaining zucchini.
- Drizzle olive oil evenly over the dish.
- Sprinkle mozzarella and parmesan cheese over the top. If using, mix breadcrumbs with a little oil/butter and sprinkle on top.
- Bake for 20-25 minutes until chicken reaches 165°F and cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
Pat chicken dry to prevent steaming. Do not overcrowd the pan to ensure proper roasting. Let the dish rest for 5 minutes to retain juices. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: chicken zucchini bake, easy dinner, weeknight meals, healthy chicken recipe, low carb dinner, gluten-free option, one-dish meal