Baked Chicken and Zucchini Recipe

Baked Chicken and Zucchini Recipe Baked Chicken and Zucchini Recipe photo by Taste of Home Rating 5

"I love zucchini, so this colorful dish is one of my favorites," writes Sheryl Goodnough of Eliot, Maine. "I make it often in summer. It's especially good with tomatoes fresh from the garden."

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Baked Chicken and Zucchini Recipe
  • Prep: 20 min. Bake: 35 min.
  • Yield: 4 Servings
20 35 55

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 cup dry bread crumbs
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 tablespoons olive oil, divided
  • 5 medium zucchini, sliced
  • 4 medium tomatoes, sliced
  • 1 cup (4 ounces) part-skim shredded mozzarella cheese, divided
  • 2 teaspoons minced fresh basil

Directions

  • In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  • In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. baking dish.
  • Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° for 25 minutes or until a meat thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Analysis: One chicken breast half with about 3/4 cup vegetables equals 572 calories, 27 g fat (7 g saturated fat), 169 mg cholesterol, 898 mg sodium, 34 g carbohydrate, 5 g fiber, 49 g protein.

Originally published as Baked Chicken and Zucchini in Quick Cooking September/October 1999, p19

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Baked Chicken and Zucchini

Baked Chicken and Zucchini Recipe

Baked Chicken and Zucchini

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-7) of 7 reviews

Reviewed on Oct. 18, 2011 by monicarat5

Good chicken. My zucchini ended up too soggy but the flavor of the entire dish was good!

Reviewed on Jun. 15, 2011 by farmerswife518

Excellent!!! I added slices of onion, mushrooms, and lots of fresh garlic to the zucchini. Delish! Thanks for the recipe!

Reviewed on Sep. 08, 2010 by Eileen156

Love,love,love this recipe! I've been making it since it was first published-one of my familys favorites.

Reviewed on Aug. 01, 2010 by roxannelorae

Tasty, excellent flavor! Good combination of veggies.

Reviewed on Aug. 19, 2008 by jbondesen

My husband loved this recipe. It was a great dinner to make when zucchini is plentiful.

Reviewed on Aug. 02, 2008 by Joscy

Out of this world delicious!

Reviewed on Jun. 23, 2008 by badkitty

Delicious!

 
 

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