Let’s talk savvy garden meals for a minute. October is here; fall has finally arrived! Even though I am personally looking forward to cooler weather and all the things fall brings, I still have veggies growing that need new recipes for this season we are headed into. Good thing I have a simple solution for this problem.
This Zucchini Chicken Bake is perfect for this time of year. It’s warm for those chillier nights yet still has the freshness of the summer garden. If your garden or store is overrun with yellow squash or eggplant, chop those up and add it to the dish. I promise this is a dish that is sure to please! Now that’s what I call a savvy garden bargain of a meal!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Zucchini Chicken Bake
Servings 6 Print Recipe
Ingredients
- 2 medium zucchinis
- 2-3 tomatoes
- 2 chicken breasts
- 1 tablespoon minced onion
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
- avocado oil
- 1-1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
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Instructions
- Heat oven to 375 F.
- Cut zucchinis, tomatoes and chicken into bite-sized pieces. Place in 9-by-13-inch baking dish.
- Sprinkle with minced onion, Italian seasoning and paprika then drizzle with avocado oil. Mix well with spoon.
- Cover with mozzarella and Parmesan cheese. Cover with foil and bake 40 minutes.