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.*