Chicken and Zucchini Couscous Casserole

Chicken and Zucchini Couscous Casserole
Teresa Blackburn
  • Yield: 8 servings


1/3cup plus 1 Tbsp extra-virgin olive oil, divided
1 egg
1cup flour
2cups sliced zucchini 
(¼-inch thick)
2cups couscous (like Near East)
1cup reduced-sodium chicken broth

4cups cubed boneless, skinless chicken breasts
1 (6-oz) jar Barilla Traditional Basil Pesto

1/2cup grape tomatoes, halved
1tablespoon grated Parmesan cheese
1/2teaspoon salt


Chopped fresh basil leaves (optional)


  1. Heat a large skillet over medium and add ⅓ cup olive oil. Beat egg in a small bowl. Pour flour onto a small plate.
  2. Dip zucchini slices first in egg, then in flour, then cook in oil until browned on both sides. Remove to a paper towel-lined plate.
  3. Preheat oven to 350°F. Coat a 2-qt shallow baking pan with 1 Tbsp olive oil. Pour couscous into pan and cover with chicken broth.
  4. Combine chicken and pesto in a bowl and toss to coat. Place chicken in an even layer over couscous. Top with mozzarella. Add zucchini in an even layer. Top with tomatoes. Sprinkle with Parmesan, salt and pepper.
  5. Bake 45 minutes, until browned and bubbly.
  6. Top with chopped basil leaves, if using.

Nutritional Info *per serving

  • Calories 480
  • Fat 20g
  • Cholesterol 65mg
  • Sodium 670mg
  • Carbohydrate 47g
  • Fiber 3g
  • Protein 27g