Description
This Tuscan Chicken Zucchini Casserole is a cheesy, flavorful one-pan dinner loaded with tender chicken, fresh zucchini, spinach, tomatoes, and sun-dried tomatoes. Topped with melty mozzarella and Parmesan cheeses, it’s an easy-to-prepare baked casserole that requires no pasta or separate sauce, perfect for a wholesome family meal.
Ingredients
Scale
Protein & Vegetables
- 1 lb (454 g) skinless, boneless chicken breast
- 3 small or 2 medium zucchini, sliced (about 3 cups / 360 g)
- 1 cup (30 g) fresh spinach
- 1 cup (150 g) cherry or grape tomatoes, halved
- ½ cup (65 g) sun-dried tomatoes in oil, chopped
- 1 shallot, thinly sliced
Seasonings & Oils
- 2 cloves garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (1 g) dried basil leaves
- 1 tsp (3 g) garlic powder
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- ¼ tsp (0.5 g) red pepper flakes
Cheeses & Garnish
- 1 cup (113 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ⅛ cup (5 g) chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole evenly.
- Combine ingredients in baking dish: In a 2.5-quart (11×7-inch / 28×18 cm) baking dish, add the chicken, sliced zucchini, fresh spinach, halved tomatoes, chopped sun-dried tomatoes, thinly sliced shallot, minced garlic, olive oil, and dried herbs and spices—oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes. Toss everything together thoroughly to coat the chicken and vegetables evenly with the seasonings.
- Add cheeses: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the mixed ingredients in the dish.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow the chicken to cook through and the vegetables to soften.
- Bake uncovered: Remove the foil and return the dish to the oven, baking uncovered for an additional 10 minutes to brown the top slightly.
- Broil for golden cheese: Switch the oven to high broil and broil the casserole for 1 to 2 minutes, watching carefully and checking every 20 seconds to ensure the cheese melts golden without burning.
- Garnish and serve: Once the cheese is nicely golden and bubbly, remove the casserole from the oven and sprinkle chopped fresh parsley over the top before serving. For extra flavor, optionally add a pinch of oregano, black pepper, and red pepper flakes.
Notes
- This casserole is a one-pan meal that combines chicken, vegetables, and cheese, making dinner prep quick and cleanup easy.
- No pasta or additional sauce is needed because the seasonings and tomatoes provide plenty of moisture and flavor.
- Watch the broiling step closely to avoid burning the cheese.
- You can customize the spice level by adjusting or omitting the red pepper flakes.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 390 g
- Calories: 377 kcal
- Sugar: 5 g
- Sodium: 702 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 107 mg
