Direction

1. Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
2. Beat together egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag.
3. Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.
5. Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.
6. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.