I prefer recipes with as few ingredients as possible. It’s not that I can’t make more complicated dishes—it’s that I dislike grocery shopping. If I can get in and out of a store in ten minutes, I call that a win. With that in mind, here’s a simple, flavorful recipe that uses pantry staples and fresh zucchini.
How to Make Chicken Zucchini Marinara
This Chicken Zucchini Marinara uses just five main ingredients, and I often have them on hand. It’s quick to prepare and works well as a stovetop meal or a baked casserole.
About the Marinara
I use a lower-carb jarred marinara for this recipe. It has noticeably less sugar than many commercial sauces, which keeps the flavor bright and tomato-forward. If you’re tracking carbohydrates, note that a full jar contains around 20 grams of carbs; this recipe uses about half a jar.
Simple Ingredients
- 1 lb chicken tenderloins
- 3 medium zucchini, thinly sliced
- 1/2 jar marinara sauce
- 1 7 oz bag shredded mozzarella cheese
- Salt and olive oil
Below are step-by-step instructions. This recipe yields roughly 3–4 servings depending on portion size and makes excellent leftovers.
Cooked on the stovetop, the dish steams and melds quickly. You can also layer it in a baking dish and finish it in the oven for a casserole variation. Feel free to substitute or add vegetables—bell peppers and onions work especially well.
This is straightforward to prepare and forgiving with timing. The finished dish is cheesy, saucy, and satisfying without a lot of fuss.
Instructions
1. In a large sauté pan, heat a tablespoon or two of olive oil over medium heat. Add the chicken tenderloins and brown them, cooking about 7 minutes per side depending on thickness. Remove from the pan and set aside, then dice or shred the chicken.
2. Add a bit more olive oil to the pan and sauté the thinly sliced zucchini until tender. If you prefer, you can spiralize the zucchini into zoodles instead.
3. Once the zucchini is softened, return the chicken to the pan and pour in the marinara sauce. Stir gently to combine and season with salt to taste.
4. Evenly sprinkle the shredded mozzarella over the top, reduce the heat to low, and cover briefly until the cheese melts. Keep the pan covered for a short time to trap heat and help the cheese melt evenly.
5. Serve hot. This reheats well and makes great leftovers for lunch or dinner the next day.
Notes
Servings: about 3 to 4. Nutritional values will vary by brand and exact portions—if you need precise macros, enter your specific ingredients into a nutrition app. This recipe adapts easily: add vegetables, swap cheeses, or finish in the oven for a baked casserole.
Pin it for later!
Chicken Zucchini Marinara
15 minutes
30 minutes
45 minutes
Ingredients
- 1 lb chicken tenderloins
- 3 medium zucchini, sliced thin
- 1/2 jar marinara sauce
- 7 oz bag of shredded mozzarella cheese
- Salt and olive oil
Instructions
In a large sauté pan, brown the chicken tenderloins in olive oil over medium heat, about 7 minutes or so per side until cooked through. Timing depends on the thickness of the tenderloins. Remove and dice or shred.
Add a little more olive oil and sauté the sliced zucchini until tender. If preferred, you can use zoodles instead. Once the zucchini is tender, add the marinara and chicken and stir to combine. Season with salt. Evenly sprinkle the cheese on top and simmer on low until the cheese melts. Cover briefly to retain heat and help the cheese melt evenly.