Chicken & Seafood

Zucchini and Chicken Bake



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


  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 1/3 of the sauce. Cover with a layer of 1/2 total zucchini, top with half the chicken, half the cheeses and 1/3 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

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