Baked Chicken and Zucchini Gratin

This is one of the easiest recipes you’ll ever make—a tempting combination of chicken, zucchini, tomatoes, basil, and mozzarella. It’s summer embodied in a satisfying main dish.

Baked Chicken and Zucchini Gratin

Baked Chicken and Zucchini Gratin

  • 1 egg
  • 1 tbsp Water
  • ¾ tsp salt (divided)
  • ⅛ tsp pepper
  • 1 cup dry breadcumbs
  • 4 boneless, skinless chicken breasts halves
  • 4 tbsp olive or vegetable oil (divided)
  • 5 medium zucchinis (sliced)
  • 4 medium tomatoes (sliced)
  • 1 cup shredded mozzarella cheese (divided)
  • 2 tsp minced fresh basil
  1. In a shallow bowl, whisk the egg, water, ½ teaspoon of the salt, and pepper.
  2. Set aside 2 tablespoons of the breadcrumbs. Place the remaining crumbs in a large zipper-lock bag. Dip the chicken in the egg mixture, then place it in the bag and shake to coat.
  3. Preheat the oven to 400°F.
  4. In a skillet heated to medium-high, heat 2 tablespoons of the oil. Cook the chicken for 2 to 3 minutes on each side, or until it turns golden brown. Remove and set aside.
  5. In the same skillet, sauté the zucchini slices in the remaining oil until they are crisp-tender; drain. Transfer to a greased 9-by-13-inch baking dish. Sprinkle the reserved breadcrumbs over the zucchini. Top with the tomato slices; sprinkle with ⅔ cup of the mozzarella, the basil, and the remaining ¼ teaspoon salt. Top with the chicken.
  6. Cover and bake for 25 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer, or until the cheese is melted.

— Mariquita Farm, Watsonville, California

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