I love the idea lately of cooking my protein and vegetables together, because why not? Sheet pan dinners mean one less pan for me to clean, plus it means they’ll be done at the exact same time so your veggie won’t get cold waiting for the baked chicken to finish cooking.
One Pan Chicken Parmesan & Zucchini
I love everything about this one pan dish. Chicken parmesan and zucchini were just made to pair together. I did serve my chicken zucchini bake with pasta then after I regretted it because I ate way too much so next time I’m going to skip the pasta and just keep it simple plus lower carb without the pasta. To save on dishes you can use the pre-shredded cheese from the store, this recipe is all about the shortcuts to make it a simple weeknight meal. This is going to be my go-to recipe for chicken parmesan because not only is it perfectly delicious, but it doesn’t require any frying so it’s healthier than the alternative. And even though it’s not fried in oil first it still had a deliciously crisp exterior thanks to the Italian seasoned Panko bread crumbs.
Sheet Pan Chicken Parmesan and Zucchini Substitutions
If you can’t find the Italian seasoned version the regular kind will work fine, just add a little Italian seasoning to the crumbs along with a little garlic powder. Another substitution you can try is swapping zucchini for yellow squash, summer squash, red bell peppers, or other soft veggies. If you choose a harder veggie (like potatoes or carrots) make sure you check the roasting time, as they may need to be boiled or start cooking before your meat. I used chicken breasts, but boneless skinless chicken thighs would also be delicious! I hope you enjoy this as much as I did! It will definitely be added to the rotation, especially during the summer with all the zucchini in season.
