Tuscan Chicken Zucchini Casserole Recipe

Introduction

This Tuscan Chicken Zucchini Casserole is a flavorful, wholesome dish perfect for a comforting weeknight dinner. Combining tender chicken, fresh vegetables, and melty cheese, it’s a satisfying way to enjoy a taste of Tuscany at home.

Ingredients

• 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
• 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
• 1 cup (113 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• ⅛ cup (5 g) chopped fresh parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a 2.5-quart (11×7-inch / 28×18 cm) baking dish, add the chicken, zucchini, spinach, cherry tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes.
3. Step 3: Toss everything together until the ingredients are well coated with the seasonings.
4. Step 4: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the mixture.
5. Step 5: Cover the baking dish with aluminum foil and bake for 20 minutes.
6. Step 6: Remove the foil and bake uncovered for an additional 10 minutes.
7. Step 7: Broil on high for 1 to 2 minutes, watching closely and checking every 20 seconds, until the cheese is golden and bubbly. Be careful to avoid burning.
8. Step 8: Sprinkle chopped fresh parsley over the casserole before serving. Optionally, add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning.

Tips & Variations

• Use bone-in chicken thighs for a juicier, more flavorful casserole.
• Swap mozzarella for provolone or fontina cheese for a richer taste.
• Add sliced bell peppers or mushrooms for extra veggies and texture.
• For a spicy kick, increase red pepper flakes or add a dash of hot sauce before baking.
• Make it gluten-free by ensuring all seasonings and cheeses are gluten-free certified.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through to preserve texture. Avoid microwaving to keep the cheese from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before assembling the casserole.

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.

Tuscan Chicken Zucchini Casserole Recipe

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4.6 from 72 reviews

A flavorful Tuscan Chicken Zucchini Casserole combining tender chicken breast, fresh zucchini, spinach, tomatoes, and sun-dried tomatoes, seasoned with classic Italian herbs and topped with melted mozzarella and Parmesan cheese. Baked to perfection and broiled for a golden cheesy crust, this hearty casserole is perfect for a nutritious and comforting meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein and 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
• 2 cloves garlic, minced

Seasonings and Oils

• 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 and 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

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
2. Combine Ingredients: In a 2.5-quart (11×7-inch / 28×18 cm) baking dish, add the chicken breast, sliced zucchini, fresh spinach, halved cherry or grape tomatoes, chopped sun-dried tomatoes, thinly sliced shallot, minced garlic, and olive oil. Sprinkle the dried oregano, dried basil, garlic powder, salt, black pepper, paprika, and red pepper flakes over the mixture.
3. Toss to Coat: Gently toss all ingredients together in the baking dish to ensure everything is evenly coated with the herbs, spices, and olive oil.
4. Add Cheese: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese on top of the vegetable and chicken mixture.
5. Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. This allows the chicken to cook through and the vegetables to soften.
6. Remove Foil and Continue Baking: Remove the foil and bake uncovered for an additional 10 minutes to let the cheese start to brown and the top to set.
7. Broil for Golden Cheese: Switch the oven to broil on high and broil the casserole for 1 to 2 minutes. Keep a close eye and check every 20 seconds to prevent burning, allowing the cheese to develop a golden crust.
8. Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving. Optionally, add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning according to your taste preference.

Notes

• You can substitute chicken thighs for chicken breast if you prefer a juicier texture.
• Sun-dried tomatoes packed in oil add depth of flavor; if using dry-packed, rehydrate them in hot water before use.
• For a lower-fat version, reduce the amount of cheese or use part-skim mozzarella.
• Ensure to watch closely when broiling to avoid burning the cheese topping.
• This casserole can be prepared a day ahead and baked just before serving for convenience.

Keywords: Tuscan chicken casserole, zucchini casserole, baked chicken zucchini, Italian chicken bake, mozzarella Parmesan chicken, healthy chicken casserole