"A prefect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty." — luaucow
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ground black pepper
dry bread crumbs
skinless, boneless chicken breast halves
shredded mozzarella cheese
chopped fresh basil
shredded mozzarella cheese
We loved this (even my veggie-finnickey husband) but I only gave it 4 stars because I believe without the additions I made it wouldn't have been the 5 star dish it turned out to be. I diced up 1 medium onion and 1 red bell pepper and sauteed those with the zucchini and garlic. After sauteing, I added them to the greased dish where I placed a half jar of marinated artichoke hearts in a sparse layer on top (I will use the whole jar next time..they were tasty!). I followed the recipe to a "t" other than that and it turned out great! It really creates its own side, and with all the veggies and the use of olive oil (and I used lite salt) it made for a healthy AND delicious meal!
Wonderful dish with ingredients I often have on hand anyway. As another commenter mentioned, you can add other vegetables and tweak to your preferences.
This was a wonderful dish and, with a side of fried potatoes, made a filling meal that was easy, delicious, and used up some of the surplus of vegetables we had on hand. Even my young sister loved the meal and scarfed up everything on her plate. We're already planning on making this dish again.
We really enjoyed this dish. I changed it up a bit though. I used 3 zucchinis, one tomato (my boyfriend doesn't love them), half an onion and bone-in chicken. I salted and peppered the veggies, adding crushed red pepper over the whole dish. I also substituted with sliced pepper jack cheese. I cooked the whole shebang in a cast iron skillet which meant only one dish to wash! The results were fantastic, but since I changed it up so much I gave it 4 stars.
I usually skip breading altogether so next time, I won't bread the chicken (used thighs), but it was very good. Used a can of diced tomatoes (didnt have fresh), added mushrooms and red onion (didn't have enough zucchini), sprinkled crushed red peppers and some more salt and pepper on the veggies. If you don't add a little salt and pepper to the veggies, it might be a bit bland and I loathe bland veggies. Realized I only had about 1/2 cup of mozzarella but it worked out fine. Loved the flavor.
Worked great as a last minute meal. A few changes to make it work with what I had on hand. Limited time so did everything in my black skillet, seasoning everything with Montery Chicken seasoning and grated parmesan cheese as I went: Cut up the chicken in bite-size pieces, stir fired it in oil and garlic without flouring (I'm going low carbs). Removed from pan then carmelized the onions in more oil and garlic. Added zucchini, browned, added a red bell pepper. Added back the chicken and then cherry tomatoes, warming and serving.
Was very tasty. I served with a side of marinara but I didn't use it once. The chicken had so much flavor. I did add salt and pepper as others on here said they did. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken and Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
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