Ingredients
Method
- Preheat your oven to 375 degrees F.
- Slice the zucchini into even rounds, about 1/4-inch thick.
- In a large bowl, combine the sliced zucchini with the olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss until the zucchini is evenly coated.
- Lightly grease a baking dish and spread the seasoned zucchini in an even layer. Place the chicken breasts on top of the zucchini.
- Sprinkle the shredded cheddar cheese generously over the chicken and zucchini.
- Bake for 30 to 35 minutes, until the chicken is cooked through and the cheese is bubbly and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition
Notes
For extra flavor, marinate the chicken in olive oil and Italian seasoning for 30 minutes before baking.
You can substitute the cheddar with Monterey Jack or a Mexican blend for a different flavor.
Leftovers keep well in the fridge for up to 3 days; reheat in the oven or microwave.
To make ahead, assemble the dish (without cheese) and refrigerate; add cheese just before baking.
Avoid overcooking the zucchini—slice them evenly for consistent tenderness.
Serve with a side of crusty bread or a simple green salad for a complete meal.
If your chicken breasts are thick, pound them to an even thickness for faster cooking.
