Baked Chicken & Zucchini Rice Casserole with Fontina & Parmesan Cheese
Easy Prep & Cleanup

Baked Chicken & Zucchini Rice Casserole

with Fontina & Parmesan Cheese

60 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This comforting, vibrant dish (which comes together in one baking dish) features rice, zucchini, onion, and Italian-seasoned chicken breasts—all baked under a layer of melty fontina cheese, plus a final dusting of parmesan before serving.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Baked Chicken & Zucchini Rice Casserole with Fontina & Parmesan Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 Red Onion
  • 1 bunch Parsley
  • 2 oz Fontina Cheese
  • 2 Tbsps Dried Currants
  • 1 Tbsp Capers
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the onion
1 Prepare & start the onion

Place an oven rack in the center of the oven; preheat to 450°F. Halve, peel, and medium dice the onion. Transfer to a small baking dish. Drizzle with olive oil and season with salt and pepper; stir to coat. Arrange in an even layer. Bake 5 to 6 minutes, or until lightly browned. Leaving the oven on, remove from oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Grate the zucchini on the large size of a box grater. Transfer to a large bowl and season with salt and pepper. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the fontina on the large side of the box grater. 

Season the chicken
4 Season the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning.

Assemble & bake the casserole
5 Assemble & bake the casserole

To the bowl of grated zucchini, add the rice, garlic paste, capers, currants, half the grated fontina, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Transfer to the baking dish of baked onion. Add 1/3 cup of water; season with salt and pepper. Stir to thoroughly combine. Spread into an even layer. Evenly top with the remaining grated fontina, then with the seasoned chicken. Cover the baking dish with foil. Bake 40 to 45 minutes, or until the rice is tender and chicken is cooked through.* Remove the foil and continue to bake 3 to 5 minutes, or until the chicken is lightly browned. 

*An instant-read thermometer should register 165°F.

Finish & serve your dish
6 Finish & serve your dish

Meanwhile, roughly chop the peppers. Roughly chop the parsley leaves and stems. Serve the baked casserole topped with the parmesan, chopped peppers, and chopped parsley. Enjoy!

Tips from Home Chefs

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Baked Chicken & Zucchini Rice Casserole

Prepare & start the onion
1 Prepare & start the onion

Place an oven rack in the center of the oven; preheat to 450°F. Halve, peel, and medium dice the onion. Transfer to a small baking dish. Drizzle with olive oil and season with salt and pepper; stir to coat. Arrange in an even layer. Bake 5 to 6 minutes, or until lightly browned. Leaving the oven on, remove from oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Grate the zucchini on the large size of a box grater. Transfer to a large bowl and season with salt and pepper. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the fontina on the large side of the box grater. 

Prepare the remaining ingredients
Season the chicken
4 Season the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning.

5 Assemble & bake the casserole

To the bowl of grated zucchini, add the rice, garlic paste, capers, currants, half the grated fontina, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Transfer to the baking dish of baked onion. Add 1/3 cup of water; season with salt and pepper. Stir to thoroughly combine. Spread into an even layer. Evenly top with the remaining grated fontina, then with the seasoned chicken. Cover the baking dish with foil. Bake 40 to 45 minutes, or until the rice is tender and chicken is cooked through.* Remove the foil and continue to bake 3 to 5 minutes, or until the chicken is lightly browned. 

*An instant-read thermometer should register 165°F.

Assemble & bake the casserole
Finish & serve your dish
6 Finish & serve your dish

Meanwhile, roughly chop the peppers. Roughly chop the parsley leaves and stems. Serve the baked casserole topped with the parmesan, chopped peppers, and chopped parsley. Enjoy!

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