Here’s a flavorful, healthy Mediterranean Chicken Zucchini Bake—packed with herbs, tomatoes, garlic, and melty cheese. It’s low-carb, simple to prepare, and full of fresh Mediterranean flavors.
Mediterranean Chicken Zucchini Bake
Ingredients
For the chicken & veggies:
- 2 medium zucchini, sliced into half-moons
- 1 lb (450 g) chicken breast or thighs, cut into bite-size pieces
- 1 pint cherry tomatoes, halved (or 1 can diced tomatoes, drained)
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt & pepper to taste
- Juice of 1 lemon
For topping:
- 1/2–3/4 cup crumbled feta OR shredded mozzarella
- Fresh parsley or basil for garnish
- Optional: olives or artichoke hearts
Instructions
1. Prep
Preheat oven to 400°F (200°C).
Lightly grease a 9×13 baking dish.
2. Mix the bake ingredients
In the baking dish, combine:
- Chicken cubes
- Zucchini
- Cherry tomatoes
- Red onion
- Bell pepper (if using)
- Garlic
Drizzle with olive oil, lemon juice, oregano, basil, paprika, salt, and pepper.
Toss everything until evenly coated.
3. Bake
Bake uncovered for 25–30 minutes, stirring halfway through, until chicken is cooked and zucchini is tender (but not mushy).
4. Add cheese
Remove from oven and sprinkle feta or mozzarella on top.
Return to oven for 5–8 minutes, until cheese melts slightly.
5. Serve
Top with fresh parsley or basil.
Great served with:
- Rice or couscous
- Quinoa
- Crusty bread
- A fresh green salad
Optional Add-Ins
- Sliced kalamata olives
- Artichoke hearts
- Spinach (add during last 5 minutes)
- A drizzle of balsamic glaze
If you’d like, I can also give you a low-carb version, a creamy version, or a sheet-pan variation.
