
Baked Chicken and Zucchini
Total Time
Prep: 20 min. Bake: 35 min.
Yield
4 servings
Because I love zucchini, this colorful dish is one of my favorites, and I make it often in summer. It's especially good with tomatoes fresh from the garden. —Sheryl Goodnough, Eliot, Maine
Ingredients
- 1 large 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 shredded part-skim mozzarella cheese, divided
- 2 teaspoons minced fresh basil
Directions
- In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Reserve 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat.
- In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-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 thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.
Nutrition Facts
1 each: 572 calories, 27g fat (7g saturated fat), 169mg cholesterol, 898mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 49g protein.
Because I love zucchini, this colorful dish is one of my favorites, and I make it often in summer. It's especially good with tomatoes fresh from the garden. —Sheryl Goodnough, Eliot, Maine
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC