Baked Chicken Zucchini Tomato Casserole

For those that say you never have enough chicken recipes, this Baked Chicken Zucchini Tomato Casserole will be a nice addition to your collection.


This chicken is fork-tender on a bed of zucchini and tomatoes with a melted cheese that is addicting for a second helping!


I just love one-pan meals that already include side dishes, one pan, one meal voila done!


What can be easier?


The best part about this recipe, you can mix and match any vegetable or meats.


I will give you several alternative suggestions.


This recipe just happens to be one of the most popular summer recipes I make and most asked for.


One more great cooking method is besides baking this it can be made in a slow cooker and I will provide those instructions also.


If you love easy one-pan meals don't forget to check out my Pork Cacciatore and My 15 Other Favorite One-Pan Meals.


Scroll down to the bottom for this delicious printable easy recipe.

Easy Chicken Recipes

Don't you just love a great chicken recipe that looks, gourmet?



This one is so simple, and turns out to taste like it's 5-star restaurant-quality!


I love all the gooey cheese through the zucchini and tomatoes and the whole meal is bursting with fresh summer flavors!


The chicken can even be made the night and layered, then you just have to pop it in the oven just before dinner time and it will take around 25 minutes to bake!

Ingredients You Will Need

scroll to the recipe card for full measurements

• Chicken Breast sliced 1/2 inch thick
• Freshly Minced Garlic
• Sliced Zucchini
• Whole Tomatoes drained, remove any skins and  squeeze into a bowl leaving small chunks
• Whole Milk Ricotta Cheese
• Freshly Chopped Italian Parsley
• Egg
• A Handful of Fresh Basil
• Shredded Mozzarella
• Pecorino Romano Cheese
• Olive Oil and Canola blended oil or other cooking oil
• Pinot Grigio White Wine or Chicken Broth
• Seasoning Flour for Chicken
• flour
• granulated garlic powder
• salt and pepper
• Italian seasoning

Tool You Will Need

1. 13 x 9 Casserole Dish
2. Sharp Knife
3. Cutting Board

Meat Suggestions:

(use any boneless meats in place of chicken)

• Cube Steaks
• Pork Steaks
• Sirloin Steak
• Venison Steaks
• Turkey Filets
• White Fish of any kind
• Veal Filets
• Turkey Burgers
• Ground Sirloin Burgers

Other Vegetable Additions:

• Artichoke Hearts
• Yellow Squash
• Tri-Colored Bell Peppers
• Broccoli or Cauliflower Florets
• Green Beans
• Baby Whole Potatoes
• Whole Baby Onions
• Sliced Sweet Potatoes

Cooking Methods

1. Grilled: grill the chicken breasts without any coating for fewer calories on medium heat until the internal temperature is 165 degrees proceed with the layering and finish cooking around 25 minutes in the oven
2. Air Fry: this can be done with breadcrumbs or dredged in flour sprayed with cooking oil and air fried the chicken until golden around 16 minutes at 400 degrees, finish layering and bake in the oven same instructions
3. Store-Bought: for a quicker meal use frozen cooked chicken breasts cooked to package instructions
4. Fried: dip in egg or egg whites, dredged in all-purpose flour, almond flour, Italian breadcrumbs, or crushed pork rinds saute in oil until the chicken is cooked

Easy Step By Step:

1. Slice, coat, and saute chicken
2. Layer the casserole with zucchini, ricotta, herbs, spices, and tomatoes
3. Sprinkle with cheese
4. Add the wine or chicken broth
5. Bake

More Zucchini Recipes To Try

Zucchini Pizza Crust


Zucchini Rollatini


Zucchini Fritters


Zucchini Cranberry Muffins


Zucchini Christmas Bread


Zucchini Tips and Tricks


Stuffed Zucchini

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Casseroles

If you love One-Pan Meals, this casserole is super tasty and easy to make.



Everyone in our home loves this casserole and the best part is everything is all in one tasty bite.



Let me know how you like this recipe in the comments I would love to hear from you!

chicken ricotta tomato casserole, Ricotta baked chicken with zucchini, Italian baked chicken casserole,baked chicken Italian style,

chicken recipes, casserole recipes, summer recipes, low-calorie recipes, one-pan recipes, baked chicken recipes

Italian, American French

Yield: 6

Author: Claudia Lamascolo

Baked Chicken Zucchini Tomato Casserole

If you want a chicken dish worthy for serving guests and wowing the family, this is it! This Italian cuisine-style chicken is baked with fresh tomato, ricotta cheese,, and zucchini and outstanding in flavors and it's all in one pan!

Ingredients

• 4 Boneless Chicken Breast sliced 1/2 thick
• 4 cloves of minced Garlic
• 2 medium-sized Sliced Zucchini
• 1 28 ounces can of Whole Tomatoes drained remove any skins and squeeze into a bowl leaving small chunks
• 15 ounces of Whole Milk Ricotta Cheese
• 2 tablespoons of more Freshly Chopped Italian Parsley
• 1 Egg
• A Handful of Fresh Basil
• 2 cups Shredded Mozzarella
• 1/2 cup Pecorino Romano Cheese
• Olive Oil and Canola blended oil or other cooking oil
• 1/4 cup Pinot Grigio White Wine or chicken broth
• Seasoned Flour for Chicken
• 1 cup flour
• Note: (you can substitute almond flour, coconut flour, ground pork rinds, or any kinds of ground seeds or nuts, however, you will need to dip the chicken in beaten egg whites first)
• 1 teaspoon granulated garlic powder
• 1/2 teaspoon each salt and pepper
• 1 teaspoon Italian seasoning

Instructions

1. Grease a 13 x 9 baking casserole pan.
2. Mix the ricotta in a bowl with the egg, salt pepper to taste adding 2 tablespoons freshly chopped Italian parsley. Set aside.
3. Slice the zucchini and blot dry with paper towels
4. Chop the tomatoes and place them in a bowl.
5. Cut the boneless chicken into 1/2 inch thick filets or rounds.
6. Shake into the flour mixture.
7. Saute on both sides for around 3 minutes on medium-high heat.
8. Start with a zucchini slice on the bottom of the grease prepared pan.
9. Add dollops of ricotta on top, then the chopped tomatoes, and sprinkle tomatoes with minced garlic.
10. Place the sauteed chicken on top.
11. Sprinkle with both kinds of cheese and fresh chopped basil.
12. Pour around 1/2 cup wine on the bottom of the casserole dish.
13. Bake at 350 degrees for around 20 - 25 minutes or when zucchini is softened (depending on thickness, it's usually perfect at 25 minutes).
14. For Slow Cooker Instructions:
15. Saute the chicken on both sides. Drain.
16. Oil spray the slow cooker.
17. Pour the wine on the bottom.
18. Layer the zucchini, ricotta, tomatoes, garlic, herbs, and spices.
19. Top with chicken and mozzarella.
20. Set the slow cooker to high for 2 hours checking at 1 1/2 hours for the softness of zucchini.
21. Cook it longer if necessary.

Notes:

1. Grilled: grill the chicken breasts without any coating for fewer calories on medium heat until the internal temperature is 165 degrees proceed with the layering and finish cooking around 25 minutes in the oven
2. Air Fry: this can be done with breadcrumbs or dredged in flour sprayed with cooking oil and air fried the chicken until golden around 16 minutes at 400 degrees, finish layering and bake in the oven same instructions
3. Store-Bought: for a quicker meal use frozen cooked chicken breasts cooked to package instructions
4. Fried: dip in egg or egg whites, dredged in all-purpose flour, almond flour, Italian breadcrumbs, or crushed pork rinds saute in oil until the chicken is cooked

Nutrition Facts

Calories

697.83

Fat (grams)

30.36

Sat. Fat (grams)

12.73

Carbs (grams)

46.62

Fiber (grams)

4.23

Net carbs

42.38

Sugar (grams)

6.33

Protein (grams)

53.26

Sodium (milligrams)

700.41

Cholesterol (grams)

174.86

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Chicken Parmesan


Chicken Francese