Description
Tuscan Chicken Zucchini Casserole is a comforting and wholesome dish that blends tender chicken breasts with fresh zucchini, sun-dried tomatoes, spinach, and creamy plant-based cheese. Infused with garlic, fragrant Tuscan herbs, and a splash of vegetarian Worcestershire sauce (natural), this casserole offers vibrant flavors and a golden crust, perfect for a nutritious family meal or meal prepping option. Easy to prepare and bake, it stays delicious as leftovers and can be customized to suit various tastes and dietary preferences.
Ingredients
Scale
Protein
- 2 chicken breasts, lean and juicy
Vegetables
- 2 medium zucchinis, thinly sliced
- 1 cup fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes (natural), roughly chopped
- 2 cloves garlic, minced
Dairy Alternatives
- 1 cup plant-based cheese (plant-based)
- 1/2 cup plant-based cream (plant-based)
Oils and Sauces
- 2 tbsp olive oil
- 1 tbsp vegetarian Worcestershire sauce (natural)
Herbs and Seasonings
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- Salt and pepper to taste
Binding Agent
- 1 tsp natural gelling agent
Instructions
- Prepare the chicken and vegetables: Season the chicken breasts lightly with salt, pepper, and freshly chopped rosemary, thyme, and basil. Sear the chicken in 1 tablespoon olive oil over medium heat until golden brown on each side but not fully cooked through. Set aside. While the chicken cools, thinly slice the zucchini and roughly chop the spinach and sun-dried tomatoes.
- Sauté the base flavors: In the same pan, add the remaining olive oil and toss in the minced garlic. Sauté just until fragrant, then add the zucchini slices and spinach. Stir gently until the greens wilt and zucchini softens slightly. Stir in the sun-dried tomatoes (natural) and splash in the vegetarian Worcestershire sauce (natural) to deepen the flavor.
- Assemble the casserole: Preheat oven to 375°F (190°C). In a baking dish, layer half of the sautéed vegetables first, place the partially cooked chicken breasts on top, then spoon the remaining vegetables over the chicken. Drizzle the plant-based cream (plant-based) evenly over all layers. Generously sprinkle plant-based cheese (plant-based) to cover the surface then lightly dust with the natural gelling agent to help bind the casserole.
- Bake to perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until plant-based cheese (plant-based) has melted and turned golden brown. Let the casserole rest for a few minutes before serving to allow it to set.
Notes
- Pre-slice vegetables evenly to ensure uniform cooking and pleasant texture.
- Use room temperature ingredients to bake the casserole evenly and prevent drying out.
- Allow casserole to rest a few minutes after baking to let flavors meld and enable neat cutting.
- Fresh herbs significantly enhance aroma and taste intensity.
- If zucchinis release excess moisture, gently squeeze out before layering to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan
Nutrition
- Serving Size: 1/4 casserole
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: Tuscan casserole, chicken casserole, zucchini dish, plant-based cheese, gluten free, easy dinner
