Zucchini Chicken and Potato Casserole Recipe for Weeknight Meals

• 14 ounces chicken breast
• ½ teaspoon sweet paprika powder
• ½ teaspoon dried basil
• ¼ teaspoon kosher or fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 tablespoons olive oil, divided
• 1 medium white or yellow onion, chopped
• 1 cup canned tomatoes
• 3-4 medium potatoes
• 2 cloves garlic, minced
• 1 red bell pepper
• 1 small zucchini
• ½ cup canned corn
• 7 ounces mozzarella cheese
• 4 tablespoons parsley, chopped

• Cut the chicken into bite-sized pieces and toss with the paprika, dried basil, salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken until lightly browned, about 10 minutes. Add the chopped onion during the last 3–4 minutes and sauté until softened. Stir in the canned tomatoes and simmer for 5–7 minutes to meld the flavors.
• Preheat the oven to 360°F (about 180°C).
• Peel the potatoes and boil them in salted water until just tender, about 13 minutes. Drain and let them cool until you can handle them, then slice. Toss the sliced potatoes with the remaining 2 tablespoons of olive oil and the minced garlic.
• Slice the red bell pepper and zucchini into rounds or half-moons. Drain the canned corn.
• In a large baking dish, spread the cooked chicken and onion mixture evenly. Layer the sliced red pepper on top, then scatter the corn. Arrange alternating slices of zucchini and potato across the dish. Bake for 15 minutes, then remove and top with shredded mozzarella and chopped parsley. Return to the oven and bake another 10 minutes, until the cheese is melted and golden. Remove and serve warm.

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