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.