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Baked Chicken and Zucchini

 Baked Chicken and Zucchini
"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."
4 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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

2 of 2

Baked Chicken and Zucchini (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.