Healthy Chicken Zucchini Casserole
Servings 6 servings
This easy, healthy chicken zucchini casserole is perfect for a fast weeknight meal, and you only have to dirty one pan! Made with fresh zucchini, tender chicken breast, a quick and simple pesto San Marzano tomato sauce, and cheese, it’s baked in the oven until golden brown and bubbly. {Gluten-free & Low Carb}
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cubed
- Kosher salt
- Freshly cracked pepper
- Olive oil
- 1 small zucchini thinly sliced
- 1 small yellow squash thinly sliced
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 28 ounce can San Marzano whole tomatoes
- 1/4 cup pesto sauce
- 1 teapoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Optional for serving
- Cooked rice, pasta or quinoa
Instructions
- Preheat oven to 425℉. Pat chicken pieces very dry with a paper towel.
- Heat a heavy, oven safe large skillet over medium high heat, add a drizzle of olive to coat the bottom of the pan. Add the zucchini, yellow squash, and onion. Saute until onions are translucent, squash is tender, and they have started to brown, about 5-8 minutes. Remove to a bowl and set aside.
- Add another drizzle of olive oil, followed by the chicken. Season chicken with a sprinkle of salt. Saute chicken, flipping occasionally, until golden brown on all sides and almost cooked through, about 5-8 minutes. Remove to a bowl and set aside.
- Reduce heat to medium, add a drizzle of olive oil if needed, followed by the garlic, saute until garlic is translucent, about 1 minute. Add in the canned tomatoes, Italian seasoning, pesto, and a generous pinch of salt and pepper.
- Using the back of a spoon or a potato masher, start breaking up the tomatoes until they integrate into the sauce. Simmer sauce for 15 to 20 minutes until reduced and thickened. When you pull a wooden spoon across the bottom of the pan, the sauce should spread back out very slowly.
- Add the chicken back to the pan on top of the sauce, then place the zucchini mixture on top of the chicken, and sprinkle with the cheese.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Serve hot with quinoa, rice or pasta.
Notes
- To bake in a baking dish instead: Follow the recipe as directed, using a large heavy skillet. Grease a 2qt. baking dish. Layer the sauce, chicken, and zucchini in the prepared baking dish and bake as directed.
- Chicken tenderloins may be used in place of breasts.
- Feel free to use any combination of tender squash and/or zucchini.
- This recipe was developed using Barilla jarred pesto, but feel free to sub in your own favorite store-bought or homemade pesto.
- San Marzano tomatoes are imported from Italy, and are exceptionally sweet, with low acidity. They are readily available at most large grocery stores.
- If you can't find San Marzanos, use the best canned tomatoes you can find. If your sauce is too acidic after cooking down, stir in ¼ tsp baking soda to neutralize the acid. You can also add a pinch of sugar if needed.
- Store leftovers in an airtight container in the fridge for up to 3-5 days.
Nutrition
Calories: 301kcalCarbohydrates: 11gProtein: 34gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 94mgSodium: 672mgPotassium: 896mgFiber: 3gSugar: 6gVitamin A: 722IUVitamin C: 27mgCalcium: 276mgIron: 2mg
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