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Mediterranean Chicken Zucchini Bake

A healthy one-pan dinner with juicy chicken, tender zucchini, melted cheese, and Mediterranean herbs. Low-carb, high-protein, and full of flavor!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch chunks
  • 3 medium zucchinis sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 whole lemon juiced (about 2-3 tablespoons)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup shredded mozzarella or Italian cheese blend
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Knife and cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). While the oven heats, cut chicken breasts into evenly-sized 1-inch chunks to ensure even cooking.
  2. In a large mixing bowl, combine chicken chunks and zucchini rounds. Drizzle with olive oil, then add minced garlic, lemon juice, oregano, basil, salt, and black pepper. Toss everything together until well coated.
  3. Spread the chicken and zucchini mixture evenly in a 9x13-inch baking dish in a single layer. Avoid overcrowding for best results.
  4. Sprinkle mozzarella and Parmesan cheese evenly over the top of the chicken and zucchini mixture.
  5. Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is golden brown and bubbling. For extra crispy cheese, broil for 2-3 minutes at the end, watching closely.
  6. Remove from oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley.

Notes

Use chicken thighs for extra tenderness. Pat zucchini dry before mixing to prevent excess moisture. Add olives or cherry tomatoes for variety. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 2 months.