This delicious Chicken Zucchini Casserole is an easy, fresh meal the whole family will love any night of the week! Flavorful, filling, and healthy!
Why you will LOVE This Recipe
Nothing screams good old home cookin’ like a delicious and comforting casserole! I love a big slice of Mexican Breakfast Casserole for a healthy and flavorful breakfast, and I couldn’t pass up some low-carb green bean casserole at Thanksgiving EVEN if I tried!
If you’re like me and love casseroles, I guarantee you will think this chicken zucchini casserole is absolutely delicious! It’s made with healthy ingredients, but has NO lack of flavor!
It’s also made with typical ingredients that are easy to find at your local grocery store and it’s super easy to throw together for a weeknight meal. Give it a try because seriously, what’s not to love?!
FAQs & Tips
Often, casseroles are a fantastic make-ahead meal to pop in the freezer to give to a friend when they might need a meal or for those busy weeknights when you don’t have time to cook! In the case of this casserole, though, I would not recommend freezing it as it will likely change the consistency and texture of the zucchini and make it mushy.
Serving Suggestions
Now that you’ve got a hot and bubbly chicken zucchini casserole, it’s time to serve it to your family and/or guests! This would be delicious served over some hot, fluffy brown rice or whichever type of rice you prefer! To make it Keto, consider serving it with cauliflower rice.
recipe
Ingredients
- 2 1/2 Cups Zucchini sliced (one very large zucchini or 2 medium)
- 1/2 tsp Salt + more for sprinkling on chicken
- 1 Lb Boneless skinless chicken breast cut into cubes
- 1/4 Cup Prepared pesto sauce
- 1 Cup Onion chopped
- 3/4 Cup Marinara sauce
- 1 Cup Parmesan cheese grated
Instructions
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Heat your oven to 350°F and spray an 8×8 inch pan with cooking spray.
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Spread the zucchini onto a layer of paper towel and sprinkle with salt. Let stand 10 minutes (I usually prep my ingredients during this time).
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Once the zucchini has sat, use another paper towel to press out as much moisture as possible.
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Place the chicken into the prepared pan, sprinkle with salt and spread the pesto on top
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Sprinkle the onions over top and then layer the zucchini on top.
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Pour the marinara sauce all over, spreading out evenly. Then, sprinkle with the cheese.
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Cover with tinfoil and bake for 15 minutes. Then, uncover and bake for 30-35 minutes until bubbly and the chicken is cooked through.
Video
Nutrition
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