High-Protein Chicken, Zucchini & Tomato Bake Is the Perfect Summer Dinner

Preheat oven to 425°F with a rack in the top third. Heat 2 tablespoons oil in a large broiler-safe skillet over medium-high heat. Add chicken pieces in a single layer. Sprinkle with ¾ teaspoon Italian seasoning and ½ teaspoon each salt and pepper. Cook, undisturbed, until lightly browned and no longer sticking to the skillet, about 6 minutes.

Add sliced zucchini and minced garlic; cook, stirring occasionally, until the zucchini begins to soften, about 2 minutes. Stir in ½ cup broth, scraping up any browned bits. Remove from heat; stir in 1 package rice, the chopped scallions, 1 cup tomatoes, ⅔ cup corn, 2 tablespoons Parmesan, ¼ cup basil and the remaining ¼ teaspoon salt. Sprinkle with the remaining 3 tablespoons Parmesan.

Bake until bubbly and the tomatoes have burst, 12 to 15 minutes. Increase the oven temperature to broil; broil until the cheese is lightly browned in spots, about 4 minutes.

Let stand for 5 minutes. Garnish with additional basil, if desired.