Pesto Chicken and Zucchini Noodle Bake
A warm, comforting bake that folds zucchini noodles, tender chicken, and bright pesto into a cozy weeknight dish. It’s easy, efficient, and naturally lightened by using spiralized zucchini in place of pasta.
Ingredients
- 2 cups zucchini noodles (spiralized)
- 2 cups cooked chicken, shredded or cubed
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup ricotta cheese or softened cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large bowl, combine the zucchini noodles, cooked chicken, pesto, ricotta, half of the mozzarella, and half of the parmesan. Toss gently until everything is coated and evenly mixed.
- Season with a pinch of salt and pepper. If you like, fold in the halved cherry tomatoes for a pop of color and sweetness.
- Transfer the mixture to the prepared baking dish. Drizzle with olive oil and sprinkle the remaining mozzarella and parmesan on top.
- Bake for 20–25 minutes, until the cheese is melted and the dish is heated through. If you prefer a lightly golden top, broil for 1–2 minutes at the end, watching closely.
- Let rest for 5 minutes before serving. This helps the bake set a bit and makes portioning easier.