Chicken Zucchini Casserole

4.65 from 39 votes

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.

Prep Time10

Cook Time40

Total Time50

Servings: Servings

Calories: 386kcal

Ingredients

3-4 boneless skinless, chicken breasts (about 2 lbs)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 medium zucchini
1 medium yellow squash
1/2 medium sweet yellow onion
1/2 cup pesto prepared
4 oz parmesan cheese
4 oz mozzarella

Instructions

Preheat the oven to 375˚F.
Chop the zucchini, squash, and onion and combine.
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!

Notes

Substitutions:

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.

How to Store: Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

How to Freeze: You can easily freeze this meal before or after cooking. Read the freezer section in the post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments.

Dietary Considerations: This recipe is naturally

Gluten free (verify on individual brands used)
Low carb
Friendly for low carb and keto diets

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