Name: Cheesy Chicken and Zucchini Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 cup white quinoa, rinsed (see note 1); 2 medium-sized zucchini, quartered and sliced (about 1/4-inch width); 2 teaspoons olive oil; 1 yellow onion, small dice; 3 cloves garlic, minced; 2 cups chicken broth; 3/4 cup basil pesto (your favourite store-bought brand or linked recipe); 1/2 teaspoon sea salt (or to taste, depending on saltiness of your pesto); 1/2 teaspoon ground black pepper; 1.5 lbs boneless, skinless chicken breast, cubed (three 8oz breasts); 1 cup grated mozzarella cheese; chopped fresh parsley; sliced cherry tomatoes

This Chicken and Zucchini Casserole is an easy and healthy dinner. A delicious meal made with chicken breast, fresh zucchini, fluffy quinoa, basil pesto, and topped with melty mozzarella cheese.

If you’re in need of pesto, here’s an easy 5-minute recipe!

Chicken and zucchini casserole in a white dish viewed from overhead next to a blue linen and wooden spoon

For the last few weeks I’ve been putting zucchini in pretty much everything, from bread to pad Thai. It’s my first year growing zucchini in the garden (or growing anything, really) and I had no idea just how much my plants would yield. It’s overwhelming to have so much at once, but I’m grateful for the harvest.

Chicken and Zucchini Casserole just screams summer. The zucchini and quinoa make a nice base for the flavour of the basil pesto and I highly recommend sliced cherry tomatoes to top it off. This baked quinoa is a delicious way to use garden vegetables and herbs.

Ingredients

Here’s what you’ll need to make it. See the recipe card below for exact quantities and detailed instructions.

Quinoa – I use the white variety. Be sure to rinse it. Rinsing will prevent the quinoa from clumping and help it cook evenly.
Zucchini – quartered, then sliced about 1/4-inch thick
Olive oil – for sautéing the onion and garlic
Yellow Onion – small dice; sautéed to add depth of flavour
Garlic – minced
Chicken broth – this is what provides the quinoa with the liquid it needs to cook
Salt & Pepper
Basil pesto – provides the main flavour for the dish. Use your favourite store-bought brand, or make a batch of this one!
Chicken breast – I use 1.5 pounds so the casserole can feed 6 people. It will work with just two breasts in a pinch.
Mozzarella – grated, for the yummy, melty layer on top!
Chopped fresh parsley and sliced cherry tomatoes – optional garnishes

a wooden spoon scooping chicken and zucchini casserole out of a white dish

Step-by-step instructions

First, preheat your oven to 375 °F and spray a 9×13-inch casserole dish with cooking spray.

Then, spread the rinsed quinoa in an even layer in the casserole dish. Top with an even layer of zucchini.

Uncooked quinoa and sliced zucchini in a white casserole dish viewed from overhead

Next, heat olive oil in a medium sauce pan over medium heat. Add the onion and sauté for about 3 minutes until turning translucent, then add the minced garlic and continue to sauté until fragrant, about a minute. Season with salt and pepper.

Add the broth to the sauce pan and bring to a boil. Turn off the heat and stir in the pesto until dissolved.

pesto being added to boiling broth in a sauce pan on a single electric burner

Carefully pour the pesto mixture over the quinoa and zucchini in the casserole dish. Use a spatula to push down any quinoa that’s not submerged.

Place the cubed chicken evenly throughout the casserole and top with grated mozzarella. Cover the casserole dish with foil and bake for 40 minutes.

uncooked chicken and zucchini casserole in a rectangular white dish

At the end of cooking time, let the casserole sit covered for 10 minutes to steam the quinoa. As an optional step, after the quinoa has steamed, you can broil the top to make the cheese bubbly.

Tips for Success

Be sure to rinse the quinoa. This prevents it from clumping once you add the broth mixture, which ensures more even cooking.

Cube the chicken fairly large, about 1.5-inch pieces. This will help the chicken stay more juicy and tender as the quinoa cooks.

Don’t skip boiling the broth. This would affect the cook time of the casserole. The hot liquid also helps disperse the pesto evenly throughout the dish. Be sure to take it off the heat right as it comes to a boil, as you don’t want a lot of the liquid to evaporate.

Steam for the full 10 minutes after baking. This will ensure the quinoa absorbs the liquid, resulting in a fluffier texture and the casserole won’t be “watery”.

chicken and zucchini casserole on a white plate garnished with parsley and sliced cherry tomatoes

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