Baked Chicken and Zucchini Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2012

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!

—Allison

See full review »

Most Helpful Critical Review

Feb 10, 2013

Good.

—Sunny

See full review »

22 Ratings

See other versions of this recipe!

Jun 24, 2012

Wonderful dish with ingredients I often have on hand anyway. As another commenter mentioned, you can add other vegetables and tweak to your preferences.

—soapscrubs

See full review »

Sep 01, 2012

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.

—Kaley

See full review »

Mar 20, 2013

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.

—SmileChicago

See full review »

Feb 05, 2013

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.

—bbglo

See full review »

May 20, 2013

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.

—Holly R.

See full review »

Feb 25, 2013

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.

—MAD

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken, Chive, and Feta Zucchini Fritters

Easy Baked Lemon Chicken

Zucchini Pancakes with Chicken Sauce

Baked Zucchini Squares

Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

Baked Italian Chicken Breast with Brie

Baked Split Chicken Breast

Crispy Baked Chicken

Spicy Baked Picnic Chicken

Breaded and Baked Zucchini

ADVERTISE WITH US

Nutrition

Calories
506 kcal
25%

Carbohydrates
34.1 g
11%

Cholesterol
136 mg
45%

Fat
24.1 g
37%

Fiber
5.5 g
22%

Protein
39.8 g
80%

Sodium
768 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Chicken and Zucchini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 506
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 6.3g 32 %
Cholesterol 136mg 45 %
Sodium 768mg 31 %
Potassium 1232mg 35 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 5.5g 22 %
Protein 39.8g 80 %
Sugars 9.6g
Vitamin A 35 %
Vitamin C 97 %
Calcium 43 %
Iron 37 %
Thiamin 52 %
Niacin 168 %
Vitamin B6 74 %
Magnesium 35 %
Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.