Mexican

Chicken and Zucchini Taco Bake is for Dinner.

Chicken and Zucchini Taco Bake takes 10 minutes to prepare.

Chicken and Zucchini Taco Bake takes 30 minutes to cook.

Chicken and Zucchini Taco Bake makes 4 servings.

The ingredients for Chicken and Zucchini Taco Bake are:

12.0 oz Tyson boneless, skinless chicken breast
1.0 tbsp Extra Virgin Olive Oil
0.75 tsp Penzey's Salsa Seasoning Blend
2.0 serving Zucchini, raw medium = approx 196 grams
1.5 cup Beans - Bush's Black Beans Reduced Sodium
1.17 serving Del Monte Yellow Sweet Corn, drained 15.25 oz can
14.0 tbsp Early CA Sliced Ripe Black Olives 3.8 oz can, drained
100.0 grams Cilantro, raw
16.0 tbsp Salsa, Mateo''s Medium
1.0 cup Kraft Shredded 2% Mexican Four Cheese blend

Here is how you make Chicken and Zucchini Taco Bake:

Prepare chicken with taco seasoning of choice. After cooking thoroughly, combine in casserole dish with remaining ingredients, but combine only 1/2 of cheese. Top casserole with remaining 1/2 of cheese, bake at 375? for 30 minutes. Serve; topped with sour cream.Serving Size: 4 servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user BERIEDER.

The nutritional information for Chicken and Zucchini Taco Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 394.4

• Total Fat: 14.6 g
• Cholesterol: 63.8 mg
• Sodium: 1,442.6 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 10.0 g
• Protein: 32.1 g

Chicken and Zucchini Taco Bake is Mexican cuisine.