This Chicken and Zucchini Bake with Parmesan and Mozzarella is made in a goulash dish. It's a heavenly one-skillet dinner with just one dish to clean! The chicken is prepared with dry Ranch flavoring blend. The chicken bosoms are wet and delicate. They are heated with bunches of Parmesan and Mozzarella cheddar in a meal dish. This is an incredible formula in case you're hoping to consolidate more veggies into your plans.
One-container Chicken Zucchini Bake with Bacon covered with Mozzarella and Parmesan cheeses! Your family will love this low carb supper stuffed with protein and veggies! It takes just 30 minutes to make! This brisk and simple family-accommodating supper is sans gluten and KETO well disposed. Everything is heated in a meal dish!
- 4 chicken breasts
- 0.5 oz dry Ranch seasoning (1/2 packet)
- 1 zucchini thinly sliced
- 6 strips bacon cooked, drained, chopped
- 1/2 cup Mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
Instructions
- Heat oven to 375 F.
- Add 4 chicken breasts to casserole dish.
- Sprinkle the chicken with dry Ranch seasoning mix.
- Top with sliced zucchini and chopped cooked bacon.
- Top with shredded Parmesan and Mozzarella cheeses.
- Bake uncovered for about 20 minutes.
- Broil for the last 2-3 minutes (optional).
- Remove from the oven.
- Allow the chicken rest in the casserole dish. It will continue cooking as it rests for 5-10 minutes.
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