Introduction

This Ground Chicken and Parmesan Roasted Zucchini Bowl is a flavorful and satisfying meal perfect for any weeknight. Juicy ground chicken is simmered in rich pasta sauce while roasted zucchini adds a delicious, cheesy twist. Served over tender orzo, this dish is both comforting and fresh.

Two white bowls on a white marbled surface each have four layers arranged side by side: golden brown grilled zucchini slices with a slight char on the right, pale yellow cooked pasta in small spiral shapes on the upper side, reddish chunky tomato sauce on the top center, and an orange mashed vegetable mixture sprinkled with green herb strips on the left. Both bowls have grated white cheese sprinkled on top, especially over the pasta and vegetable layers. To the left of the bowls, there are three lemon wedges and a small wooden bowl filled with chunky red sauce, and to the right is another small wooden bowl with grated white cheese. The bowls sit on a white marbled surface with some green leaves partially visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon (16g) Olive Oil
2 pounds Ground Chicken Breast
1 large Sweet Onion, finely diced
24 oz jar Pasta Sauce (I used Rao’s Vodka Sauce)
1 cup Chicken Bone Broth or Water
4 medium Zucchini Squash, cut into half moons
3 Tablespoons (48g) Olive Oil
1/2 cup (60g) Grated Parmesan Cheese
Sprinkle of Garlic Powder and Black Pepper
2 cups (16 oz dry weight) Orzo*
Salted Boiling Water
Fresh Basil or Parsley
Parmigiano Reggiano or Parmesan
Calabrian Chiles
Lemon Wedges

Instructions

Step 1: Preheat your oven to 450ºF and bring a pot of salted water to a boil.
Step 2: Heat a Dutch oven or large braising pan over medium-high heat with 1 tablespoon of olive oil. Add the ground chicken and brown one side for 3-4 minutes until golden brown before breaking apart and adding the diced onion. Cook for another 5-6 minutes until the onions have softened and the chicken is fully cooked.
Step 3: Add the pasta sauce and chicken broth to the pan and stir everything together. Bring to a simmer until ready to serve.
Step 4: Toss the zucchini with the olive oil, grated parmesan, garlic powder, and black pepper. Transfer to two half sheet pans in an even layer. Bake for 15 minutes with one sheet pan on the top rack, and one sheet pan on the middle rack before swapping and baking an additional 10-15 minutes until golden brown.
Step 5: Add the orzo to the boiling water and cook for 12-14 minutes until just tender. Drain and serve while warm.
Step 6: To assemble each bowl, add 1 cup of cooked orzo, about 7 ounces of chicken, and about 75 grams of roasted zucchini.
Step 7: Garnish with freshly grated parmigiano reggiano or a dollop of ricotta cheese, fresh basil or herbs, Calabrian chiles, and a squeeze of fresh lemon, if desired.

Tips & Variations

Use chicken broth instead of water for cooking orzo to boost flavor.
Swap orzo with couscous or quinoa for a different texture.
Add a pinch of crushed red pepper flakes to the chicken for extra heat.
Roast other vegetables like bell peppers or eggplant along with zucchini.
Fresh herbs like basil or parsley brighten the dish when added just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or broth to keep the orzo moist. For best texture, reheat zucchini separately to maintain its roasted crispness.

How to Serve

Two white shallow bowls are filled with a three-part dish arranged side by side in each bowl. One part contains cooked small pasta shells that are pale yellow with a light sprinkle of shredded cheese on top. Another part has a chunky orange lentil or vegetable stew garnished with thin strips of fresh green herbs. The last part shows golden brown roasted zucchini slices with a slightly crispy texture. At the center of each bowl is a dollop of rich red tomato sauce topped with extra grated cheese. The bowls sit on a wooden serving board placed over a white marbled surface, accompanied by two small wooden bowls—one filled with extra tomato sauce and the other with grated cheese—as well as several wedges of lemon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well as a substitute and will provide a similar texture and flavor. Just be sure to cook it thoroughly until no longer pink.

Is it necessary to roast the zucchini separately?

Roasting the zucchini separately with parmesan helps achieve a nice caramelization and cheesy flavor that complements the chicken and orzo perfectly. You could sauté zucchini as a quicker alternative, but roasting adds more depth.