Name: Mediterranean-Style Chicken and Zucchini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American (Mediterranean‑style)
Ingredients: 2 boneless, skinless chicken breasts, cut into bite‑sized pieces; 2 medium zucchinis, sliced into half‑moons; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional, for heat); ½ cup shredded mozzarella cheese (or feta for a Mediterranean touch); ¼ cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (for garnish)

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A healthy, cheesy, and flavor-packed Mediterranean-style chicken and zucchini bake—this easy one-dish meal is perfect for busy weeknight dinners or prepping meals ahead. It’s colorful, low-carb, gluten-free, and full of fresh, vibrant ingredients.

Why I Love This Recipe

I love how effortlessly this dish comes together in just one pan, yet it’s loaded with bold Mediterranean flavors. The juicy chicken and tender zucchini pair beautifully with bursts of sweet cherry tomatoes and creamy, melted cheese. I can toss everything together, pop it in the oven, and dinner is ready in under an hour. It’s satisfying, customizable, and keeps well for meal prep.

Ingredients

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

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for heat)
½ cup shredded mozzarella cheese (or feta for a Mediterranean touch)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 375°F (190°C).
I lightly grease a 9×13-inch baking dish with olive oil.
In a large bowl, I toss together the chicken, zucchini, cherry tomatoes, red onion, and garlic with olive oil, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes.
I spread the seasoned mixture evenly into the prepared baking dish.
Then, I sprinkle the mozzarella and Parmesan cheese over the top.
I cover it with foil and bake for 20 minutes.
After removing the foil, I bake for another 10–15 minutes, until the cheese is golden and bubbly and the chicken is fully cooked (165°F/75°C internal temp).
Finally, I garnish with fresh parsley and serve warm. I like it with rice, quinoa, crusty bread, Greek salad, or pita and tzatziki.

Servings and timing

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

Variations

I like how easy it is to make this dish my own:

I swap mozzarella for feta to lean into the Mediterranean flavors.
I go dairy-free by omitting cheese or using a dairy-free alternative.
I mix in other veggies like bell peppers, mushrooms, or eggplant for variety.
I sometimes use chicken thighs instead of breasts for extra juiciness.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat in a 350°F (175°C) oven for about 10 minutes or in the microwave in 30-second intervals until hot.
To freeze, I store portions in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer. The juices should run clear, and the meat should be firm to the touch.

Can I use frozen vegetables?

Yes, I can use frozen zucchini or other veggies, but I make sure to thaw and pat them dry to avoid too much moisture in the bake.

What cheese works best for a Mediterranean flavor?

Feta is my go-to for a more authentic Mediterranean taste. However, mozzarella and Parmesan give a nice cheesy, melty finish if I want something more traditional.

Is this dish suitable for a low-carb or keto diet?

Yes, this dish is naturally low in carbs, especially if I skip the side dishes like bread or rice. It’s a great choice for a keto-friendly meal.

Can I make this ahead of time?

Absolutely. I often assemble it ahead, cover, and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Conclusion

This Mediterranean-style chicken and zucchini bake is one of those no-fuss, full-flavor meals I can rely on any night of the week. It’s comforting, customizable, and loaded with wholesome ingredients. Whether I’m feeding family or prepping meals for the week, this recipe always delivers.

Mediterranean-Style Chicken and Zucchini Bake