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Chicken Zucchini and Squash Casserole with Pesto and Melted Cheeses Recipe

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4 from 52 reviews

This Chicken Zucchini Casserole is a delicious and healthy one-dish meal featuring tender chicken breasts baked with fresh zucchini, yellow squash, onion, pesto, and a cheesy parmesan-mozzarella topping. Perfect for a low-carb, gluten-free dinner that’s easy to prepare and packed with flavors.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 3-4 boneless, skinless chicken breasts (about 2 lbs)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder

Vegetables

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 medium sweet yellow onion

Other Ingredients

  • 1/2 cup prepared pesto
  • 4 oz parmesan cheese
  • 4 oz mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375˚F to ensure it reaches the right temperature for baking the casserole evenly.
  2. Prepare Vegetables: Chop the zucchini, yellow squash, and sweet onion into bite-sized pieces and combine them in a bowl to create a fresh vegetable mix.
  3. Season Chicken: In a large casserole dish, arrange the chicken breasts in a flat single layer. Season each breast evenly with salt, pepper, and garlic powder for balanced flavor.
  4. Layer Vegetables and Pesto: Spread the chopped vegetable mixture evenly over the seasoned chicken. Dollop the prepared pesto evenly over the vegetables to add richness and depth.
  5. Add Cheese Topping: Sprinkle the parmesan cheese and mozzarella evenly over the top of the pesto-covered vegetables for a cheesy crust once baked.
  6. Bake the Casserole: Place the casserole dish on the middle rack of the oven and bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F and is cooked through. If the cheese begins to brown too much before the chicken is cooked, loosely cover the casserole with foil to prevent over-browning.
  7. Serve: Remove the casserole from the oven, let it rest briefly, then serve hot and enjoy this wholesome, flavorful meal.

Notes

  • You can cut the chicken into halves, chunks, or use chicken tenderloins instead of whole breasts to make serving easier and reduce cooking time.
  • Leftovers keep well in an airtight container in the refrigerator for 3-4 days or can be frozen up to one month.
  • This casserole can be frozen either before or after cooking for meal prep convenience.
  • Reheat leftovers in the microwave in 30-second increments until warmed through.
  • This recipe is naturally gluten-free and low carb, suitable for keto diets (verify pesto and cheese brands for gluten content).
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://flavorhug.com/chicken-zucchini-and-squash-casserole-with-pesto-and-melted-cheeses-recipe/