Chicken Zucchini Bake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
• Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
• In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
• Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

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.

Steps:

• Saute the chicken in olive oil until no longer pink.
• Add onions, zucchini and poultry season
• Saute for 2 - 3 minutes then add the chicken broth.
• Simmer another few minutes until zucchini is tender. Remove from heat.
• Add chicken and vegetables to cooked pasta in a casserole dish.
• Pour cream over, stir gently and top with cheese.
• Bake for 30 minutes until cheese is brown.
• Serve with green salad.

Steps:

• In baking dish, place chicken breasts; sprinkle with salad dressing.
• Bake, uncovered, at 350F for 30 minutes.
• Add all vegetables and tomato sauce and continue baking for 1 1/2 hours.
• During the last 5-10 minutes, sprinkle with Parmesan cheese.
• This is a low calorie recipe if low-cal dressing is used, or if regular dressing is used sparingly.

Steps:

• Preheat oven to 350 degrees and grease a 13 by 9 inch pan.
• Mix in separate bowl stuffing mix and melted butter; set this aside.
• Mix together all remaining ingredients.
• Place half the stuffing mix in the bottom of pan, add zucchini mixture over stuffing mix, place remaining stuffing mix over the top of zucchini mixture.
• Bake 20 to 30 minutes until zucchini is tender.

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.

Steps:

• Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
• Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
• Add zucchini, onion, and chicken; mix.
• Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
• Sprinkle cheese over chicken mixture and bake for 1 hour.
• Casserole should be golden brown and hot!

Steps:

• Layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1/2 quart baking dish.
• Sprinkle evenly with salt and pepper, cheese, and basil.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover and bake 10 minutes more or until vegetables are tender.

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.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.