Baked chicken and Zucchini Casserole

Baked chicken and Zucchini Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 7.9 g
  • Cholesterol: 96.4 mg
  • Sodium: 525.2 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 36.5 g

View full nutritional breakdown of Baked chicken and Zucchini Casserole calories by ingredient


A tasty dish that is lower carb. A tasty dish that is lower carb.
Number of Servings: 4


    .5 tbsp Extra Virgin Olive Oil
    1 clove Garlic
    1 dash Salt
    1 dash Pepper, black
    1 cup, sliced Zucchini
    1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
    .5 tbsp Basil
    .5 tsp Oregano, ground
    4 oz Mozzarella Cheese, part skim milk
    4 serving Perdue Boneless, Skinless Chicken Breast, 1 filet, 4.8 oz.


Recipe can be found on:

Made some slight adjustments


Season with chicken with garlic, salt and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.
Saute zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt and pepper. Cook an additional 2-3 minutes. Pour over chicken.
Cook in 325 degrees F oven for 20 minutes. Top with mozzarella cheese. Bake an additional 5 minutes.

Serving Size: 1 chicken breast with veggies and cheese

Number of Servings: 4

Recipe submitted by SparkPeople user ALIBELLA81.