This Chicken Zucchini Casserole is full of fresh, healthy flavors and can be prepped and in the oven in as little as 10 minutes! Since you make the entire thing in one dish, it is both simple to make and clean up! It is the dinner trifecta of easy, healthy and delicious.
In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder. Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
Serve hot and enjoy!
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.