Layered Italian Casserole

Alternating layers of chicken, eggplant, yellow squash, and zucchini baked with bruschetta sauce and mozzarella cheese for an amazing Italian classic dish that will delight your taste buds.


  • 5 oz. chicken breast, prepackaged and precooked
  • 1 small eggplant, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 4 tbsp. calorie-free, fat-free bruschetta
  • 1 oz. fat-free mozzarella cheese


  1. Preheat oven to 350°.
  2. Spray casserole or loaf pan with non-stick cooking spray.
  3. Layer bottom of the pan with eggplant. Top chicken with 1 tablespoon bruschetta and 1/3 of the cheese.
  4. Next, layer yellow squash, 1 tablespoon of bruschetta and 1/3 of the cheese.
  5. Add a final layer of zucchini and top with remaining bruschetta and cheese.
  6. Bake until hot in center.
    Note: Vegetables may be slightly crunchy. Cook casserole longer for tender vegetables.

Nutrition Facts

Per Serving: N/A
Calories: N/A
Protein: N/A
Fat: N/A