Creamy, indulgent yet surprisingly light – this pesto chicken zucchini bake is a crowd-pleasing casserole bursting with flavors.
Tender chicken and fresh zucchini are smothered in a luscious pesto cream sauce, topped with melty cheese and bright sun-dried tomatoes. It’s a tasty low-carb, keto-friendly meal that doesn’t sacrifice satisfaction.
The Awesome Power of Pesto
What makes pesto so crave-worthy?
This zesty Italian sauce packs huge flavor into just a few simple ingredients like basil, olive oil, garlic, pine nuts and parmesan. Each bite delivers a bright, herbal, nutty, salty-umami punch that makes your taste buds dance.
In fact, North America is cited as a significant market for pesto sauces, fueled by the popularity of Italian cuisine and demand for premium/gourmet food products. (ref)
When incorporating pesto, like in this Creamy Pesto Chicken Zucchini Bake, you get an automatic flavor boost. The vibrant green sauce adds layers of fresh basil, rich olive oil, salty parmesan and a nutty undertone.
Substitutions
For a lighter option, substitute half & half or milk for some of the heavy cream. Grilling or broiling the zucchini first will add charred, smoky flavors.
A quality store-bought pesto can save time over making it from scratch – just blend in some extra fresh basil if desired.
Creamy Pesto Chicken Zucchini Bake
Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 3 medium zucchini sliced into half moons
- 1 cup heavy cream
- 1/2 cup prepared pesto sauce
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the cubed chicken until browned and cooked through. Season with salt, pepper, and Italian seasoning. Transfer to the prepared baking dish.
- In the same skillet, sauté the sliced zucchini until slightly softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Transfer the zucchini mixture to the baking dish with the chicken.
- In a bowl, whisk together the heavy cream, pesto sauce, and grated Parmesan cheese. Pour the mixture over the chicken and zucchini in the baking dish. Top with the shredded mozzarella cheese and chopped sun-dried tomatoes.
- Bake for 20-25 minutes or until the cheese is melted and bubbly. If desired, broil for 2-3 minutes to brown the cheese.
- Garnish with fresh basil leaves before serving.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.