Simpla Recipe For Zucchini Recipe For Chicken

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BAKED CHICKEN AND ZUCCHINI



Baked Chicken and Zucchini image

This easy baked chicken and zucchini recipe is one of my favorites. I make it often in summer. It's especially good with tomatoes fresh from the garden. -Sheryl Goodnough, Eliot, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1 large egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded part-skim mozzarella cheese, divided
2 teaspoons minced fresh basil

Steps:

  • In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 572 calories, Fat 27g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 898mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 49g protein.

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

BAKED CHICKEN AND ZUCCHINI



Baked Chicken and Zucchini image

A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.

Provided by luaucow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 egg
1 tablespoon water
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup dry bread crumbs
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon minced garlic
2 tablespoons olive oil
5 zucchinis, sliced
4 tomatoes, sliced
⅔ cup shredded mozzarella cheese
2 teaspoons chopped fresh basil
⅓ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
  • Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g

ZUCCHINI BOATS WITH CHICKEN



Zucchini Boats with Chicken image

Quick and easy stuffed zucchini boats with chicken.

Provided by Paddy 22

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 35m

Yield 2

Number Of Ingredients 8

1 large zucchini
2 cups shredded cooked chicken
1 cup shredded low-fat mozzarella cheese
1 cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can low-fat cream of mushroom soup

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
  • Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
  • Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
  • While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
  • At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

Nutrition Facts : Calories 787 calories, Carbohydrate 25.3 g, Cholesterol 180.9 mg, Fat 40.9 g, Fiber 4.1 g, Protein 80.1 g, SaturatedFat 17.3 g, Sodium 1837.1 mg, Sugar 7.5 g

CHICKEN ZUCCHINI ENCHILADAS



Chicken Zucchini Enchiladas image

A low-carb approach to enchiladas with zucchini tortillas.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE



Easy Chicken with Mushrooms and Zucchini in Cream Sauce image

A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.

Provided by Lena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
salt and freshly ground pepper to taste
1 tablespoon olive oil
4 green onions, chopped
2 green zucchini, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
¾ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
  • Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g

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