Looking for a no-fuss dinner that combines your favorite summer vegetables with tender chicken? This baked chicken zucchini tomato casserole is just what you need. It’s the kind of meal that makes weeknight cooking feel like less of a chore – just layer everything in a dish, pop it in the oven, and let it do its thing. Whether you’re trying to use up extra garden zucchini or just want something warm and filling, this casserole hits the spot every time.
Suggestions for Ingredient Substitution
For the chicken breasts, boneless skinless thighs can be used as a flavorful alternative. They offer more moisture and a richer taste, though cooking time may need to be adjusted slightly. Vegetarians could use firm tofu or tempeh, cut into similar-sized pieces, as a protein substitute. For the zucchini, yellow summer squash or eggplant can be used interchangeably, providing a similar texture and cooking properties. If using eggplant, consider salting and draining it first to remove excess moisture. Button mushrooms can be replaced with cremini, shiitake, or portobello mushrooms for a more intense flavor profile. If using larger mushrooms, chop them into smaller pieces to maintain even cooking throughout the dish.
| Preparation Time | 15-25 minutes |
| Cooking Time | 45 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 60-70 g
- Fat: 15-20 g
- Carbohydrates: 20-25 g
Ingredients
For the base and chicken:
- 3 medium boneless, skinless chicken breasts (cut into 1-inch chunks)
- kosher salt
- black pepper (freshly ground preferred for more flavor)
- 1/2 sliced onion
For the vegetables:
- 1 small sliced zucchini
- 10 to 12 sliced button mushrooms
For the sauce and topping:
- 1/2 tsp dried oregano
- Parmesan cheese (freshly grated optional, for better melting)
- 1 1/2 cups undrained diced tomatoes (I like Muir Glen organic diced tomatoes for this recipe)
- 1/2 tsp dried basil
- 1 heaping tsp crushed garlic (freshly minced for best flavor)
- 1/2 tsp flavor explosion seasoning
Step 1: Prepare the Casserole Base
Begin by preheating your oven to 400°F (200°C).
Take a casserole dish and evenly distribute sliced onions at the bottom, creating a flavorful base for the chicken.
Place three boneless, skinless chicken breasts on top of the onion layer.
Season the chicken breasts with salt and pepper to taste.
Step 2: Layer Vegetables
Add a layer of sliced zucchini over the seasoned chicken breasts.
Next, layer sliced mushrooms on top of the zucchini, creating a delightful stack of vegetables that will cook together beautifully.
Step 3: Prepare and Add the Sauce
In a mixing bowl, combine 400 grams (1 ½ cups) of undrained canned diced tomatoes, 1 heaping teaspoon of crushed garlic, ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and ½ teaspoon of flavor explosion spice, if using.
Stir these ingredients until thoroughly mixed to create a savory sauce.
Pour the sauce evenly over the chicken and vegetables in the casserole dish.
Step 4: Initial Baking
Cover the casserole dish with aluminum foil to keep the moisture in and place it in the preheated oven.
Bake for 30 minutes, allowing the flavors to meld together while the chicken and vegetables cook through.
Step 5: Add the Final Touch and Finish Baking
After 30 minutes of baking, carefully remove the casserole from the oven and take off the foil.
Sprinkle grated parmesan cheese over the top for a rich and cheesy finish.
Return the dish to the oven, this time uncovered, and continue baking for an additional 15 minutes until the cheese is golden and bubbly.
Step 6: Cool and Serve
Once the casserole is done, remove it from the oven and let it cool slightly to allow the flavors to settle.
Serve this hearty baked chicken and zucchini casserole warm and enjoy the vibrant combination of tastes and textures!
