Mediterranean Chicken Zucchini Bake is a wholesome, vibrant dish that combines tender chicken, juicy tomatoes, fresh zucchini, and a blend of herbs, all baked together with melty cheese. It’s an easy and satisfying one-pan meal that brings the sunny flavors of the Mediterranean straight to my table.
Why I Love This Recipe
I love how this bake packs in so much flavor with such little effort. The chicken turns out juicy, the zucchini adds a nice bite, and the tomatoes melt into a light, rustic sauce. The fresh herbs and cheeses pull everything together, making it a comforting and nutritious meal I can feel good about serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts, sliced in half horizontally (to make 4 thinner cutlets)
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Directions
- I preheat the oven to 400°F (200°C).
- In a small bowl, I mix 2 tablespoons of olive oil with garlic powder, oregano, salt, and pepper. I coat the chicken cutlets in this mixture.
- I place the seasoned chicken into a baking dish. On top, I layer the chopped onion, zucchini slices, and chopped tomatoes.
- I drizzle the remaining tablespoon of olive oil over the vegetables and season them lightly with salt and pepper.
- I sprinkle mozzarella and Parmesan cheese evenly over everything.
- I bake the dish uncovered for about 20–25 minutes, or until the chicken is fully cooked and the cheese is melted and golden. If I want a more browned top, I broil it for an extra 2–3 minutes.
- I let it rest for a few minutes, then garnish with chopped parsley or basil before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- I like to add sliced bell peppers or mushrooms when I want extra veggies.
- Sometimes I swap mozzarella for feta or provolone for a different flavor.
- If I don’t have oregano, I use basil or thyme instead.
- For a little heat, I sprinkle in crushed red pepper flakes.
- I occasionally use boneless chicken thighs if I want a richer, juicier option.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place it in a 350°F oven, covered with foil, for about 10 minutes until warmed through. The microwave works too—about 1–2 minutes per serving on medium heat.
FAQs
Can I make this dish ahead of time?
Yes, I often assemble everything in the baking dish, cover it, and refrigerate it for up to a day. When I’m ready, I just bake it straight from the fridge, adding a few extra minutes if needed.
Can I freeze Mediterranean Chicken Zucchini Bake?
I don’t usually freeze it because the zucchini and tomatoes release extra water when thawed, which can make the dish a bit soggy.
What can I serve with this dish?
I like to pair it with couscous, quinoa, or rice. It also goes well with a fresh salad or a slice of crusty bread to soak up the juices.
How do I keep the chicken tender?
I make sure not to overbake it—once it reaches 165°F inside, it’s done. Slicing the chicken thinly helps it cook faster and stay juicy.
Can I use other vegetables?
Definitely. Sometimes I add spinach, eggplant, or even artichoke hearts for a twist.
Conclusion
Mediterranean Chicken Zucchini Bake is everything I want in a quick and healthy dinner—simple, flavorful, and full of fresh ingredients. It’s one of those dishes I can always count on to be a hit, whether I’m cooking for myself or for a table full of guests.
Print
Mediterranean Chicken Zucchini Bake: A Flavorful Journey
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Mediterranean Chicken Zucchini Bake is a vibrant, one-pan meal made with juicy chicken, tender zucchini, fresh tomatoes, and a blend of herbs and cheeses. Bursting with Mediterranean flavors, it’s a healthy, easy dinner option perfect for busy weeknights or cozy family meals.
Ingredients
- 2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix 2 tablespoons olive oil with garlic powder, oregano, salt, and pepper. Coat chicken cutlets in this mixture.
- Place chicken in a baking dish. Layer with onion, zucchini, and tomatoes.
- Drizzle remaining olive oil over veggies and lightly season.
- Top with mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes, until chicken is cooked through and cheese is golden. Broil for 2–3 minutes if desired.
- Rest a few minutes, garnish with parsley or basil, and serve.
Notes
- Add bell peppers or mushrooms for more veggies.
- Swap in feta or provolone for a different cheese flavor.
- Use boneless chicken thighs for a juicier dish.
- Add red pepper flakes for a bit of spice.
- Serve with couscous, rice, or crusty bread.
