Best Mediterranean Chicken Zucchini Bake

This Mediterranean Chicken Zucchini Bake is a simple, wholesome, and delicious one-dish recipe I turn to when I want something healthy and satisfying without a lot of effort. With tender chicken, juicy cherry tomatoes, fresh zucchini, and Mediterranean spices, it’s everything I want in a low-carb, gluten-free dinner. A cheesy topping gives it that irresistible golden finish, making it both comforting and light.

Why You’ll Love This Recipe

I love this recipe because it’s everything I need for a balanced meal packed into one dish. There’s no need for multiple pans or complicated prep. I just chop, season, layer, and bake. It’s high in protein, low in carbs, and naturally gluten-free. Plus, it’s perfect for meal prep—leftovers heat up beautifully. And that combination of Mediterranean flavors? Always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Vegetables:

• Boneless, skinless chicken breasts (or thighs)
• Zucchini, sliced into half-moons
• Cherry tomatoes, halved
• Olive oil

For the Mediterranean Seasoning:

• Garlic powder
• Onion powder
• Dried oregano
• Dried basil
• Salt and pepper
• Paprika

For the Topping:

• Shredded mozzarella or a Mediterranean cheese blend
• Optional: crumbled feta or grated parmesan for extra flavor

Directions

1. Preheat & Prepare: I start by preheating my oven to 400°F (200°C). While the oven heats up, I grease a large baking dish with a little olive oil or cooking spray.
2. Season the Chicken & Vegetables: In a mixing bowl, I toss the diced chicken, sliced zucchini, and cherry tomatoes with olive oil and all the Mediterranean seasonings until everything is evenly coated.
3. Assemble the Bake: I spread the seasoned chicken and veggies evenly into the prepared baking dish. Then I sprinkle the cheese over the top—mozzarella first, and sometimes a bit of feta for that salty bite.
4. Bake the Dish: I bake it uncovered for about 25–30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbling. If I want an extra crispy top, I broil it for 2–3 minutes at the end.
5. Serve & Enjoy: Once it’s done, I let it rest for a few minutes before serving. I sometimes top it with a squeeze of lemon or a handful of fresh herbs like parsley or basil.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I sometimes swap zucchini for yellow squash or eggplant for variety.
• For a spicy version, I add crushed red pepper flakes to the seasoning mix.
• To make it dairy-free, I skip the cheese or use a vegan cheese alternative.
• When I want to bulk it up a bit more, I add cooked quinoa or brown rice to the bottom of the dish before baking.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: I reheat portions in the microwave for about 1–2 minutes, or warm it in the oven at 350°F (175°C) until heated through.

Freezing: This bake freezes well too. I let it cool completely, then wrap it tightly in foil and freeze for up to 2 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat it in the oven.

FAQs

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should be white and no longer pink inside.

Can I use cooked chicken instead of raw?

Yes, I sometimes use cooked or leftover rotisserie chicken. I reduce the baking time by 10–15 minutes since the chicken doesn’t need to cook through.

What kind of cheese works best?

Mozzarella melts beautifully, but I also like using a blend with provolone or adding feta for a salty Mediterranean touch.

Can I make this vegetarian?

Definitely! I replace the chicken with chickpeas or extra veggies like mushrooms and bell peppers.

What sides go well with this dish?

I usually serve it with a side of quinoa, cauliflower rice, or a simple green salad with lemon vinaigrette.

Conclusion

This Mediterranean Chicken Zucchini Bake is one of my favorite go-to meals for busy weeknights or when I want something nourishing and flavorful without a lot of cleanup. It’s healthy, hearty, and bursting with fresh flavors—and it’s flexible enough to customize however I want. Once I tried it, it quickly became part of my regular recipe rotation.

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