Zucchini Chicken Bake
Zucchini Chicken Bake
Ingredients
For the Zucchini
- 3 zucchini, medium, sliced into 1/4-inch thick quarter-moons
- 1 teaspoon salt
For the Chicken Mixture
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 14.5 ounces diced tomatoes, 1 can, undrained
- 1 tablespoon Worcestershire sauce
For Assembly and Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons green onions, chopped
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Slice the zucchini into 1/4-inch thick quarter-moon shapes. Place the sliced zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss gently to coat. Let the zucchini sit for 15 minutes to draw out excess moisture. This will help prevent the bake from becoming watery.
⏱️ 15 min
- 3
While the zucchini is resting, heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 4
Add the ground chicken to the skillet with the vegetables. Break up the chicken with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 5
Stir in the paprika, Italian seasoning, garlic powder, and black pepper. Cook for 1 minute until fragrant. Add the can of diced tomatoes (undrained) and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 6 min
- 6
Gently pat the salted zucchini dry with paper towels to remove the released moisture.
⏱️ 2 min
- 7
Begin layering the ingredients in four individual oven-safe bowls or a single 8x8 inch baking dish. Start with a layer of the dried zucchini on the bottom. Top with a layer of the cooked chicken mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.
⏱️ 5 min
- 8
Add another layer of zucchini, followed by another layer of the chicken mixture. Top with the remaining shredded mozzarella cheese.
⏱️ 3 min
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender. If desired, you can broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese.
⏱️ 25 min•🌡️ 375
- 10
Remove from the oven. Sprinkle with grated Parmesan cheese, chopped green onions, and red pepper flakes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Chicken Bake
For the Zucchini
- 3 zucchini, medium, sliced into 1/4-inch thick quarter-moons
- 1 teaspoon salt
For the Chicken Mixture
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 14.5 ounces diced tomatoes, 1 can, undrained
- 1 tablespoon Worcestershire sauce
For Assembly and Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons green onions, chopped
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Slice the zucchini into 1/4-inch thick quarter-moon shapes. Place the sliced zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss gently to coat. Let the zucchini sit for 15 minutes to draw out excess moisture. This will help prevent the bake from becoming watery.
⏱️ 15 min - 3
While the zucchini is resting, heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 4
Add the ground chicken to the skillet with the vegetables. Break up the chicken with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 5
Stir in the paprika, Italian seasoning, garlic powder, and black pepper. Cook for 1 minute until fragrant. Add the can of diced tomatoes (undrained) and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 6 min - 6
Gently pat the salted zucchini dry with paper towels to remove the released moisture.
⏱️ 2 min - 7
Begin layering the ingredients in four individual oven-safe bowls or a single 8x8 inch baking dish. Start with a layer of the dried zucchini on the bottom. Top with a layer of the cooked chicken mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.
⏱️ 5 min - 8
Add another layer of zucchini, followed by another layer of the chicken mixture. Top with the remaining shredded mozzarella cheese.
⏱️ 3 min - 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender. If desired, you can broil for the last 1-2 minutes to achieve a golden-brown crust on the cheese.
⏱️ 25 min•🌡️ 375 - 10
Remove from the oven. Sprinkle with grated Parmesan cheese, chopped green onions, and red pepper flakes before serving.
⏱️ 2 min