Prep time: 15 minutes | Cook time: 30–35 minutes | Servings: 4
Ingredients
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The Protein & Veggies:
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3 to 4 boneless, skinless chicken breasts (or cutlets)
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2 medium zucchini, sliced into round discs
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1 cup cherry tomatoes or grape tomatoes, halved
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Olive Oil & Seasonings:
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2 tablespoons olive oil
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2 cloves garlic, minced (or 1 teaspoon garlic powder)
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1 teaspoon Italian seasoning
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½ teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
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The Cheese Layer:
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1 ½ cups shredded mozzarella cheese
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⅓ cup grated Parmesan cheese
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Garnish:
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Fresh basil or fresh thyme, chopped
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Instructions
1. Preheat and Prep
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Preheat your oven to 200°C (400°F). Lightly grease a baking dish or casserole dish with a little olive oil or non-stick spray.
2. Arrange the Base
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Layer the sliced zucchini evenly across the bottom of the prepared baking dish.
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Scatter half of the halved cherry tomatoes over and around the zucchini.
3. Season the Chicken
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Pat the chicken breasts dry with paper towels and place them right on top of the zucchini and tomato bed.
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In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, oregano, salt, and black pepper.
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Rub or brush this herb-oil mixture generously over both sides of each chicken breast.
4. Add Tomatoes and First Bake
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Scatter the remaining cherry tomatoes around and on top of the chicken.
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Cover the baking dish loosely with aluminum foil and bake in the preheated oven for about 20 minutes (this ensures the chicken cooks through and stays juicy while the zucchini softens).
5. Melt the Cheese
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Remove the foil from the dish.
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Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly all over the chicken, zucchini, and tomatoes.
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Return the dish to the oven uncovered for an additional 10 to 15 minutes, or until the chicken is fully cooked (internal temperature reaches 74°C / 165°F) and the cheese is melted, bubbly, and golden-brown on top.
6. Serve
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Remove from the oven, let it rest for 5 minutes, and garnish with fresh chopped basil or thyme. Serve warm!
