You can find a million versions of zucchini bread with a quick Google search.
However, savory zucchini recipes a little more difficult to find.
Do you agree?
I’ve been on the hunt for ways to make use of my abundant zucchini supply, but I can only eat so many slices of zucchini bread…
Which is where this recipe comes in!
This recipe is so sneaky in the way it uses zucchini. Once it’s baked you truly don’t realize it’s in there, which is perfect if you have trouble with anyone in your family getting their vegetables in!
If you make this, please snap a quick shot, post it in your Instagram story and tag me, @nefarmgirlnextdoor! I can’t wait to see the recipe being made in your kitchen. 🙂
Ingredients:
1 Tbsp. olive oil
1 medium yellow onion, chopped
1 colored bell pepper (red, orange or yellow), chopped
1.25 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, minced or grated
1/2 tsp ground black pepper
1 tsp garlic salt
1 tsp italian seasoning
1 C. quinoa, uncooked
2 C. shredded zucchini, packed and squeezed of excess moisture
28 oz. can crushed tomatoes
2 heaping Tbsp. chopped fresh basil
1/2 tsp ground black pepper
16-20 small, fresh mozzarella balls/pearls (OR use approx. 1 C. shredded mozzarella if you can’t find these at the store!)
For serving: additional fresh basil, parmesan cheese
Directions:
Preheat oven to 375 degrees F. Spray a 9×13 glass baking dish with cooking spray and set aside.
In a skillet over medium-high heat, place the olive oil, onion & bell pepper. Cook until softened (about 5 minutes).
Add the chicken pieces, garlic, black pepper, garlic salt & italian seasoning to the skillet. Mix well to ensure all seasonings are coating the chicken evenly.
Cook and periodically turn the chicken until the chicken is almost cooked through and all sides are slightly browned (it will continue cooking in the oven). Once cooked, set aside until you’re ready to add it to the baking dish.
In the prepared 9×13 dish, place the quinoa, zucchini, skillet mixture, crushed tomatoes, fresh basil and black pepper. Stir the mixture in the pan until everything is completely incorporated and evenly distributed.
(Note: You can also mix these ingredients in a separate bowl, then pour everything into the baking dish. However, I like to save dishes. :))
Evenly distribute the mozzarella balls/pearls on the top of the zucchini/quinoa/chicken mixture (or sprinkle the shredded mozzarella evenly over the top).
Cover the baking dish with aluminum foil and place in the oven.
Bake for 50-55 minutes, or until the quinoa is cooked. Remove the foil during the last 15 minutes of baking.
When ready to serve, top with additional fresh basil and parmesan cheese, if desired. Enjoy!