4 boneless chicken breasts
1 medium zucchini
1 medium yellow squash
½ medium onion
½ cup pesto
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
8 - 10 ozs mozzarella cheese


  1. Heat oven to 375 degrees.
  2. Place the chicken in a casserole dish.
  3. Season with salt, pepper, and garlic powder.
  4. Spread the vegetables evenly on top of the chicken.
  5. Put small dollops of pesto sauce over the top of the vegetables.
  6. Spread the cheese on top of the everything.
  7. Place in the oven and cook for 35 - 45 minutes.


If it isn’t done after 35 minutes and the cheese is browning too much, then cover with foil and cook for another 10 minutes to finish.