Two Cheese Spinach & Chicken Bake with Roasted Zucchini

  • Author: Emily Weeks, RDN, LD
  • Total Time: 35
  • Yield: 4 servings 1x


For those nights you want something a little lighter yet still savory and filling! This cheesy spinach chicken bake has two types of cheese and served with a side of roasted zucchini.



  • 1 ½ lb chicken breasts, boneless skinless
  • 1 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper
  • ¼ tsp salt
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 2 (5 oz) pkgs baby spinach
  • ½ (8 oz) block mozzarella cheese, grated
  • 1 (15 oz) pkg ricotta cheese
  • 4 medium zucchini squash
  • 2 tsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt


  1. Preheat oven to 400°F.
  2. Cut the chicken in half horizontally to form thin fillets. Add to a medium bowl along with 1 Tbsp olive oil, Italian seasoning, crushed red pepper, and salt. Stir to combine and set aside.
  3. Preheat a large skillet over medium heat. Once the skillet is hot, add 1 Tbsp olive oil and swirl to coat the bottom.
  4. Add garlic and spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful; cook until the spinach is fully wilted, 2-3 minutes. Remove from heat and set aside.
  5. Coat the bottom of a baking dish with oil. Place chicken fillets in the dish
  6. Spread ricotta over the top of each chicken fillet. Top each with spinach and mozzarella. Place the baking dish in the oven and cook until the cheese is melted and the chicken is cooked through, 20-25 minutes.
  7. Meanwhile, medium dice the zucchini; place in a medium bowl. Add the oil, Italian seasoning, and salt; stir to combine.
  8. Spread the zucchini in a single layer on a baking sheet and place in the oven. Cook until zucchini is fork-tender, 12-15 minutes.
  9. To serve, divide the chicken and zucchini between plates.