Best Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake is my go-to when I want something fresh, vibrant, and nourishing that doesn’t skimp on flavor. With juicy bites of chicken, tender roasted zucchini, and bursts of cherry tomatoes, all baked in a savory blend of herbs and melty cheese, it checks every box for a satisfying yet light meal. Plus, it all comes together in one dish, making cleanup a breeze.

Why You’ll Love This Recipe

I love this bake because it’s full of Mediterranean flavor but still feels light and clean. It’s gluten-free, low in carbs, and perfect for meal prep. I also appreciate how adaptable it is—I can easily change up the protein or veggies depending on what I have on hand. And since it’s a one-pan meal, I’m not stuck doing dishes all night after dinner.

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, diced

• Zucchini, sliced into half-moons

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Olive oil

The Mediterranean Seasoning:

• Garlic, minced

• Dried oregano

• Dried basil

• Dried thyme

• Salt and pepper

• Fresh lemon juice

The Topping:

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Fresh parsley (optional, for garnish)

Directions

1. Preheat & Prepare
   I preheat the oven to 400°F and lightly grease a large baking dish.

2. Season the Chicken & Vegetables
   I toss the diced chicken, zucchini, tomatoes, and red onion in olive oil, garlic, dried herbs, salt, pepper, and lemon juice until everything is evenly coated.

3. Assemble the Bake
   I spread the mixture evenly in the baking dish, then top it with shredded mozzarella and a sprinkle of Parmesan.

4. Bake the Dish
   I bake for 25–30 minutes, or until the chicken is cooked through and the cheese is melted and golden.

5. Serve & Enjoy!
   I let it rest for a few minutes before serving, then garnish with fresh parsley if I have it on hand.

Servings and timing

This recipe serves 4 people. Prep time takes about 10–15 minutes, while baking takes around 30 minutes, giving a total time of about 45 minutes from start to finish.

Variations

• Make it spicy: I add crushed red pepper flakes or a dash of cayenne to the seasoning mix.

• Try other vegetables: Bell peppers, eggplant, or spinach are great additions or substitutes.

• Change the protein: I swap the chicken for turkey or even tofu for a vegetarian twist.

• Use different cheese: Feta or goat cheese adds a tangy, creamy finish that I really enjoy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave it for a couple of minutes or warm it in the oven at 350°F until heated through. If I want a crispier top, I use the broiler for a minute or two. I usually don’t freeze this dish because zucchini tends to get watery after thawing, but if needed, I store it in a freezer-safe container for up to 2 months.

FAQs

Can I make this dish ahead of time?

Yes, I often prep everything a day ahead, cover the dish, and refrigerate it until I’m ready to bake the next day.

Can I use frozen zucchini?

I prefer fresh zucchini because frozen tends to release too much water, making the bake soggy.

How do I make this spicier?

I add red pepper flakes or chopped fresh chili to the seasoning mix for an extra kick.

What cheese works best besides mozzarella?

Feta is a great alternative—it brings a salty, briny flavor that pairs beautifully with the herbs and veggies.

Can I double the recipe?

Absolutely. I use a larger baking dish or divide it into two dishes to make it cook evenly.

Conclusion

Mediterranean Chicken Zucchini Bake is one of those meals I turn to when I want something wholesome, flavorful, and simple. It’s packed with lean protein and veggies, full of herby goodness, and flexible enough to suit different tastes. Whether I’m cooking for the family or prepping meals for the week, this dish always hits the spot.

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