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–+ servings

California Chicken Zucchini Bake: A Comfort Food Classic

Tender chicken and fresh zucchini baked with melted cheddar cheese, a simple and satisfying dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 medium zucchini
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons extra virgin olive oil preferably California-grown
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 375°F.
  2. Slice the zucchini into even rounds, about 1/4-inch thick.
  3. In a large bowl, combine the sliced zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
  4. Transfer the seasoned zucchini to a greased 9x13-inch baking dish. Place the chicken breasts on top of the zucchini.
  5. Sprinkle the shredded cheddar cheese evenly over the chicken and zucchini.
  6. Bake for 30-35 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden brown.
  7. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 38gFat: 20gSaturated Fat: 8gCholesterol: 115mgSodium: 480mgFiber: 1gSugar: 3g

Notes

For extra flavor, marinate the chicken in olive oil and Italian seasoning for 30 minutes before baking.
If your zucchini are large, cut rounds into half-moons for even cooking.
Swap cheddar with Monterey Jack or mozzarella for a milder taste.
Leftovers keep in the fridge for up to 3 days; reheat in the oven to maintain texture.
Serve with a side of crusty sourdough bread to soak up the juices.
Avoid overbaking, as zucchini can become mushy; check chicken doneness early.
For a gluten-free meal, this bake is naturally free of gluten.

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