Tuscan Chicken Zucchini Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
- 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.
- 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.
- Add Cheese: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese on top of the vegetable and chicken mixture.
- 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.
- 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.
- 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.
- 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
