Baked Chicken Zucchini Tomato Melt
I found the title online, but the full recipe card with exact quantities wasn’t available in the accessible source, so here’s a complete homemade version based on the dish description and classic chicken-zucchini-tomato melt preparation.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchini, sliced
- 2 large tomatoes, sliced
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley or basil, chopped
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Season the chicken: Pat chicken breasts dry. Rub with olive oil, garlic, Italian seasoning, paprika, oregano, salt, and black pepper.
- Arrange: Place the chicken breasts in the baking dish. Arrange sliced zucchini and tomatoes around and over the chicken.
- Bake: Cover loosely with foil and bake for 20–25 minutes, depending on the thickness of the chicken.
- Add cheese: Remove the foil and sprinkle mozzarella and Parmesan generously over the chicken and vegetables.
- Finish baking: Return to the oven for another 8–10 minutes, until the cheese is melted and golden and the chicken reaches 165°F (74°C) internally.
- Broil for extra color: If desired, broil for 1–2 minutes, watching carefully.
- Garnish and serve: Sprinkle with fresh parsley or basil and serve warm.
🍅 Tip
For the best texture, lightly salt the zucchini and let it sit for 10 minutes, then pat it dry before baking. This helps prevent excess water from making the dish soggy.
