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Delicious and healthy baked chicken and zucchini recipe.

Baked Pesto Zucchini Chicken

Baked Pesto Zucchini Chicken is a perfect summer meal. This recipe is full of fresh zucchini, yellow squash, pesto and topped bubbly cheese.
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  • 3-4 chicken breasts boneless, skinless
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium sweet yellow onion
  • 1/2 cup pesto prepared
  • 4 oz parmesan cheese
  • 4 oz mozzarella cheese


  • Preheat the oven to 375˚F.
  • Chop the zucchini, squash, and onion and combine.
  • In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.  Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
  • Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
  • Serve hot and enjoy!

Recipe Notes:

  • You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
  • Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Dietary Considerations:
This recipe is naturally
  • Gluten free (verify on individual brands used)
  • Low carb
  • Friendly for low carb and keto diets
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Nutrition Information:

Serving: 6gCalories: 553kcal (28%)Carbohydrates: 14g (5%)Protein: 56g (112%)Fat: 30g (46%)Saturated Fat: 11g (69%)Cholesterol: 153mg (51%)Sodium: 1275mg (55%)Potassium: 1030mg (29%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 1285IU (26%)Vitamin C: 23mg (28%)Calcium: 569mg (57%)Iron: 2mg (11%)

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)