Baked Chicken and Zucchini

Baked Chicken and Zucchini

"'I love zucchini, so this colorful dish is one of my favorites,' writes Sheryl Goodnough of Eliot, Maine. 'I make it often in summer. It's especially good with tomatoes fresh from the garden.'"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
  3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Reviews

Read all reviews 161
  1. 222 Ratings

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Most helpful positive review

I love this recipe. I did end up making some changes based on other reviews and I have made this at least four times already. I am not a huge zucchini eater, and this makes the veggie yummy. ...

Most helpful critical review

it tastes good...but the vegetables were way over cooked

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I love this recipe. I did end up making some changes based on other reviews and I have made this at least four times already. I am not a huge zucchini eater, and this makes the veggie yummy. ...

The chicken was very moist, tender and tasty. The zucchini was overcooked, however. I think next time I will try it without sauting the zucchini first and see if it comes out better. Start to fi...

Excellent recipe! I took the suggestions of others and only sauteed the zucchini very briefly: just a minute or enough to coat the zucchini in the olive oil. I used plain bread crumbs made fro...

This is a great recipe, the one thing I did differently was I used canned tomatoes with an Italian seasoning, it gave the whole dish a little more flavor. Also, I always marinate chicken in Ital...

Really hearty and delightful! I added sauteed portabello mushroom, garlic, & sliced onion in between the tomato and chicken layers. Had to cook in the oven for roughly 45 minutes...but I think t...

Quite tasty. I added some garlic, used canned italian diced tomatoes and went lighter on the cheese. Really pretty dish with all the colors. I also didn't pre cook the zucchini and it came out p...

I loved this dish! I made this for my boyfriend who normally isn't too fond of vegetables, but he ate it all up. I thought the recipe called for too many zucchinis, so I just put 3 in the dish. ...

Thanks for the recipe! I thought the chicken was delicious but I felt like the zucchini needed a little more flavor & yes, like those who reviewed it before had said, the zucchini was overdone....

Very easy, and quick. I halved the recipe so we'd have a perfect amount for my bf and I for dinner. It really was the perfect amount, with 2 servings of veggies for us. I didn't fry the zucch...

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