Chicken & Seafood

Zucchini and Chicken Bake

Share

Ingredients

  • 1 jar Vero Gusto Tomato Basil
  • 4 tbs extra virgin olive, divided
  • ½ yellow onion, chopped
  • 2 lbs ground chicken
  • 5 lbs zucchini
  • 1 bag shredded mozzarella
  • 1 bag shredded parmigiano
  • Salt and Black pepper to taste

Directions

  1. Preheat oven to 450 °F
  2. Slice zucchini lengthwise in 4 parts each, season with salt, black pepper and 1/2 the olive oil.
  3. Roast zucchini in the oven for about 20 minutes or until fully cooked and slightly brown. Set aside.
  4. In a skillet saute onion with olive oil for three minutes, add meat, season with salt and pepper and brown well over high heat, about 10 minutes. Set aside.
  5. In a 13x9 greased baking pan start to spread ⅓ of the sauce. Cover with a layer of ½ total zucchini, top with half the chicken, half the cheeses and ⅓ of tomato sauce. Repeat the same one more time.
  6. Let sit for 1 hour before baking at 400 °F for about 20 minute covered with foil and 5 minutes uncovered.

Nutrition Profile

People who liked this recipe also liked...

All Recipes

  • All Sauces
  • Calabrian Marinara
  • Heritage Marinara
  • Sicilian Herb
  • Tomato & Basil
  • Favorites
  • Appetizers
  • Chicken & Seafood
  • Pasta & Pizza
  • Sides
  • Vegetarian

Shop Sauces go to shop page

Get Inspired go to shop page