Our Chicken Zucchini Tomato Bake is loaded with flavor. Tender chunks of chicken and zucchini with tomatoes and peppers, plus a crispy crumb topping.
We first made this Chicken Zucchini Tomato Bake over the summer when we had tons of fresh zucchini and tomatoes on hand from our backyard garden. It was so good – we’ve been making this dish regularly ever since!
This Chicken Zucchini Tomato Bake is one of those meals you can make anytime of the year. I’d describe this delicious recipe as easy, healthy comfort food.
How do you make this Chicken Zucchini Tomato Bake?
You’ll start by toasting up some rustic breadcrumbs made with some crusty bread that has been tossed with extra virgin olive oil, plus salt and pepper.
Next, you’ll sauté chunks of boneless, skinless chicken breasts – just until golden on the outside.
You’ll combine the chicken with chunks of zucchini, tomatoes, jarred piquante peppers, fresh garlic, Parmesan cheese, plus dried basil and oregano, and salt and pepper. This mixture is baked in a casserole dish for about twenty minutes.
Then, you’ll sprinkle those rustic breadcrumbs on top, along with some chopped fresh basil – and bake for about five minutes more until the vegetables are tender and the bread crumbs are crisp.
This Chicken Zucchini Tomato Bake is a delicious all-in-one meal with a wonderful kick of flavor from all of the herbs as well as the zesty piquante peppers. It reheats beautifully in the microwave, so you can pack up leftovers for lunch the next day.
A few last notes: If you are eating lower carb, you can skip the breadcrumb topping if you’d like. And if you are vegetarian, you can leave out the meat. Either way, the mix of vegetables and herbs have a ton of flavor!
You may like these other vegetable recipes:
- Whole30 Stuffed Eggplant
- Zucchini Quinoa Meatless Meatballs
- Zucchini Tomato Italian Sausage Soup
- Deconstructed Stuffed Cabbage
- Vegetarian Stuffed Zucchini
3 cups crusty rustic bread, cubed
¼ cup extra virgin olive oil
½ teaspoon kosher salt
Few grinds black pepper
1 tablespoon extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts cut into 2” pieces
3 medium zucchinis cut into 2” cubes, about 2 ½ pounds
1 10-ounce package cherry or grape tomatoes (we used Cherubs)
2 tablespoons fresh garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
Few grinds black pepper
½ cup grated Parmesan cheese
2 tablespoons fresh basil coarsely chopped (do not chop ahead)
Preheat oven to 425 degrees F.
Place fresh bread cubes into a food processor and keep pulsing until the bread is reduced to a large crumb. It’s OK if there are some larger pieces mixed in. Just don’t get the crumbs too small.
Toss in a bowl with the ¼ cup of olive oil, salt and pepper and lay out on a sheet tray.
Bake for about 20 minutes, flipping once during baking and remove when the pieces are slightly golden and crispy. Set aside for later.
In a large skillet, heat the one tablespoon of oil over high heat and once the oil is shimmering and starting to smoke, add the chicken pieces and sear on both sides, about three minutes total. They still will be raw in the center.
Put the chicken into a large bowl along with zucchini, tomatoes, peppers, garlic, basil, oregano, salt, pepper and Parmesan cheese and toss to combine.
Pour mixture into a 9X9 casserole dish and bake uncovered for 20 minutes.
Remove pan, chop basil and top casserole along with the toasted bread crumbs and cook just until zucchini is cooked through, about five more minutes. If the zucchini still needs more time, consider covering with foil so the bread crumbs don’t get too dark.
Remove from oven and serve.*
*The zucchini and tomatoes will give up liquid as they bake. To serve, use a slotted spoon and avoid serving the liquid.
Keywords: chicken zucchini tomato casserole