Chicken Zucchini Bake


450g chicken breast, cubed
1 med. onion, diced
8c. zucchini, sliced
1 clove garlic, minced
1 (400g) can diced tomatoes
1 (230g) can tomato sauce
1t. Italian seasoning
½c. water
Salt and pepper to taste

  • Preheat oven to 180 degrees
  • Lightly mist a large non-stick ski l let with olive oil pan spray. Cook cubed chicken in skillet over medium-high heat until no longer pink.
  • Reduce heat to medium; add onion, garlic, tomatoes, tomato sauce, water and seasonings.
  • Heat through until thickened and bubbly.
  • Mist a 9x13” baking dish with olive oil pan spray.
  • Evenly spread 1c. chicken mixture in bottom of baking dish.
  • Layer 4c. zucchini over top.
  • Spoon halve of chicken mixture evenly over top of first layer of zucchini .
  • Repeat layers with remaining zucchini and chicken mixture.
  • Cover with foil and bake for 1 hour or until zucchini is tender.

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