Step 1

1 Prepare the ingredients Preheat the oven to 450°F. Wash and dry the zucchini. Cut into 1/2-inch thick rounds. Grate the fontina and gouda on the large side of a box grater; combine in a bowl. Halve the rolls. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Step 2

2 Start the chicken In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with peppers (tearing into bite-sized pieces before adding) and prepared tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Step 3

3 Start the zucchini Place the zucchini rounds on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven.

Step 4

4 Finish the zucchini & make the garlic bread Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted zucchini to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Evenly top the zucchini with the remaining parmesan. Return to the oven and roast 5 to 7 minutes, or until the rolls are lightly browned and crispy and the zucchini is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Step 5

5 Finish the chicken & serve your dish Evenly topped the partially baked chicken with the grated cheeses. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted zucchini and garlic bread. Enjoy!*An instant-read thermometer should register 165°F.

Step 6

1 Prepare the ingredients Preheat the oven to 450°F. Wash and dry the zucchini. Cut into 1/2-inch thick rounds. Grate the fontina and gouda on the large side of a box grater; combine in a bowl. Halve the rolls. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Step 7

2 Start the chicken In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with peppers (tearing into bite-sized pieces before adding) and prepared tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Step 8

3 Start the zucchini Place the zucchini rounds on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven.

Step 9

4 Finish the zucchini & make the garlic bread Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted zucchini to one side of the sheet pan, then place the halved rolls on the other side. Evenly top the rolls with the garlic butter and half the parmesan. Evenly top the zucchini with the remaining parmesan. Return to the oven and roast 5 to 7 minutes, or until the rolls are lightly browned and crispy and the zucchini is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Step 10

5 Finish the chicken & serve your dish Evenly topped the partially baked chicken with the grated cheeses. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted zucchini and garlic bread. Enjoy!*An instant-read thermometer should register 165°F.