Baked Chicken and Zucchini Casserole with Tomato
Enjoy this flavorful Baked Chicken and Zucchini Casserole with Tomato! A perfect low-carb dish that’s easy to make—try it today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 boneless chicken breasts
- 1 small zucchini
- 1 medium tomato (diced)
- 1/2 cup mozzarella cheese
- 1 Tablespoon olive oil
- dash garlic powder
- dash salt
- 1/2 teaspoon basil
- dash pepper
- 1/2 teaspoon oregano
Instructions
- Preheat your oven to 325°F (165°C).
- Butterfly slice the chicken breasts to create four thin pieces. Season with garlic powder, salt, and pepper.
- Heat olive oil in a frying pan over medium heat and brown the chicken slices for about 2-3 minutes per side. Transfer them to a baking dish.
- In the same pan, sauté sliced zucchini until soft. Add diced tomato, basil, oregano, salt, and pepper; cook for another 2-3 minutes.
- Pour the vegetable mixture over the chicken in the baking dish.
- Bake for 20 minutes; then sprinkle mozzarella on top and bake for an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg