Go Back

Mediterranean Chicken Zucchini Bake

A light, nutritious Mediterranean-inspired dish with juicy chicken, tender zucchini, cherry tomatoes, and melted cheese baked to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 medium zucchinis sliced into quarter-inch half-moons
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup shredded mozzarella cheese or crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Cutting board and knife
  • Measuring spoons
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large mixing bowl, combine all dried seasonings: oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes if using. Mix to blend.
  3. Add chicken cubes, sliced zucchini, halved cherry tomatoes, red onion, and minced garlic to the bowl. Drizzle with olive oil and toss everything together until chicken and vegetables are evenly coated with oil and seasonings.
  4. Spread the seasoned mixture evenly in the prepared baking dish, making sure chicken pieces are distributed throughout and not stacked. Sprinkle mozzarella and Parmesan cheese over the top in an even layer.
  5. Cover the dish tightly with aluminum foil, sealing around the edges. Bake for 20 minutes.
  6. Remove foil carefully and continue baking for another 10 to 15 minutes, until cheese is golden brown and bubbly and chicken reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer.
  7. Remove from oven and let rest for 3 to 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve warm with rice, quinoa, or crusty bread.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F for 10 minutes or microwave in 30-second intervals. Can be frozen for up to 2 months. Tips: Cut chicken into uniform 1-inch cubes for even cooking. Cut vegetables evenly for uniform cooking. Use chicken thighs for extra juiciness. Try different vegetables like bell peppers, mushrooms, or eggplant. Make dairy-free by omitting cheese or using dairy-free alternatives. Use a meat thermometer to ensure chicken reaches 165°F for food safety.