Chicken Parmesan Zucchini Bake

One plate is the amount the calories and protein above are for.

• 7 oz chicken breast
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked cremini mushroom (from 2 cups raw sliced)
• 2 tablespoons crushed tomato
• 1/4 cup shredded mozzarella
• 1 tablespoon grated parmesan
• 1 teaspoon olive oil
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/4 teaspoon salt

• 14 oz chicken breast
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked cremini mushroom (from 4 cups raw sliced)
• 4 tablespoons crushed tomato
• 1/2 cup shredded mozzarella
• 2 tablespoon grated parmesan
• 2 teaspoon olive oil
• 2 teaspoon dried basil
• 2 clove garlic, minced
• 1/2 teaspoon salt

• 28 oz chicken breast
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked cremini mushroom (from 8 cups raw sliced)
• 8 tablespoons crushed tomato
• 1 cup shredded mozzarella
• 4 tablespoon grated parmesan
• 4 teaspoon olive oil
• 4 teaspoon dried basil
• 4 clove garlic, minced
• 1 teaspoon salt

• 42 oz chicken breast
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked cremini mushroom (from 12 cups raw sliced)
• 12 tablespoons crushed tomato
• 1 1/2 cups shredded mozzarella
• 6 tablespoon grated parmesan
• 6 teaspoon olive oil
• 6 teaspoon dried basil
• 6 clove garlic, minced
• 1 1/2 teaspoon salt

• 56 oz chicken breast
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked cremini mushroom (from 16 cups raw sliced)
• 16 tablespoons crushed tomato
• 2 cups shredded mozzarella
• 8 tablespoon grated parmesan
• 8 teaspoon olive oil
• 8 teaspoon dried basil
• 8 clove garlic, minced
• 2 teaspoon salt

1. Heat the oven to 400°F.
2. Toss the zucchini, mushrooms and garlic with the oil and salt in a baking dish.
3. Set the chicken on top, spoon the crushed tomato over it and sprinkle the basil.
4. Bake 20 minutes, then top with the mozzarella and parmesan and bake 5 to 7 minutes more until the cheese is bubbling and the chicken reads 165°F.

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5. Rest the dish 5 minutes so the juices settle.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories523
• Protein76g
• Carbs9g
• Fat20g
• Fiber2g
• Sodium1025mg

• A Healthy Weight
• Eating Well

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