This chicken and zucchini recipe features baked chicken breasts, squash, tomatoes, and fresh basil for a colorful dish ready in less than an hour.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
506 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Beat together egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag.
Step 3
Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.
Step 4
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.
Step 5
Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.
Step 6
Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.
Step 7
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.
