Tuscan Chicken Zucchini Casserole

• servings: 4 servings
• active time: 10 minutes
• total time: 42 minutes

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 pasley (for garnish)

Directions

preheat

Preheat the oven to 375°F (190°C).

add

Add the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes to a 2.5-quart (11x7-inch / 28x18 cm) baking dish.

toss

Toss everything together until well coated in the seasonings.

sprinkle

Sprinkle the mozzarella and Parmesan evenly over the top.

cover

Cover the baking dish with aluminum foil and bake for 20 minutes

remove

Remove the foil and bake uncovered for another 10 minutes.

broil

Broil on high for 1 to 2 minutes, watching closely, until the cheese is golden. Check every 20 seconds to avoid burning.

sprinkle

Sprinkle parsley over the top before serving.

add

Optional: Add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning.

Nutrition

• Serving Size: 390 g
• Calories: 377 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Cholesterol: 107 mg
• Sodium: 702 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 41 g