Pesto Mozzarella Chicken Bake Recipe
Turn dinner into a leafy-green celebration with this vegan Pesto Mozzarella Chicken Bake that flaunts herbaceous flair and cheesy indulgence.
You’ll craft plant-based cutlets layered under garlic-scented pesto and gooey dairy-free mozzarella that melts like your cold heart admits.
This bake demands minimal effort but delivers maximum comfort, perfectly golden edges and silky sauce that whispers dinner is handled.
It’s sophisticated enough for weekend guests yet effortless like your second glass of rosé on a Thursday night.
Get ready to channel your inner domestic goddess and serve a vibrant casserole that brags plant-based protein and pure flavor.
Pesto Mozzarella Chicken Bake Recipe
A creamy, herby vegan casserole featuring plant-based “chicken,” pesto, and dairy-free mozzarella baked to golden perfection.
Ingredients
- Plant-Based “Chicken”: 12 oz vegan chicken strips chopped
- Zucchini: 1 medium sliced into half-moons
- Pesto: ½ cup vegan pesto store-bought or homemade
- Vegan Mozzarella: 1 cup shredded
- Olive Oil: 1 tbsp
- Garlic: 2 cloves minced
- Onion: ½ cup finely chopped
- Plant Milk: ¼ cup unsweetened almond or soy milk
- Nutritional Yeast: 2 tbsp for extra cheesy vibe
- Flour: 1 tbsp all-purpose optional, for slight thickening
- Salt & Pepper: to taste
- Fresh Basil: handful chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease baking dish.
- Sauté onion and garlic in olive oil until translucent and fragrant.
- Add vegan chicken and zucchini; cook 5 minutes until lightly browned.
- Stir in pesto, plant milk, nutritional yeast, flour, salt, and pepper until sauce thickens.
- Transfer mixture to baking dish, spreading evenly.
- Sprinkle shredded vegan mozzarella over the top.
- Bake 20–25 minutes until cheese is bubbly and golden.
- Garnish with fresh basil and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 12%
- Vitamin A: 18%
- Vitamin C: 20%
- Vitamin K: 30%
Additional Notes/Tips to Enhance Flavor
- Stir in sun-dried tomatoes for a sweet-tangy twist.
- Add crushed red pepper flakes if you like a little heat.
- Swap zucchini for eggplant or bell peppers based on your mood.
- Use gluten-free flour and breadcrumbs for a GF version.
- Leftovers reheat beautifully—just cover and warm for 10 minutes at 350°F.
