Description
Mediterranean Chicken Zucchini Bake is a cozy one-pan dinner that’s light yet satisfying. With juicy chicken, zucchini, tomatoes, herbs, and a cheesy topping, it’s a low-carb, family-friendly dish that comes together in just 40 minutes. Fresh, flavorful, and easy, it’s perfect for busy weeknights.
Ingredients
For the Chicken & Vegetables
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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2 medium zucchinis, sliced into half-moons
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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2 cloves garlic, minced
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2 tbsp olive oil
For the Mediterranean Seasoning
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1 tsp dried oregano
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½ tsp dried basil
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional)
For the Topping
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½ cup shredded mozzarella cheese (or feta for authenticity)
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¼ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Prep oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Mix: In a large bowl, combine chicken, zucchini, tomatoes, onion, and garlic. Drizzle with olive oil and season with oregano, basil, paprika, salt, pepper, and red pepper flakes. Toss to coat evenly.
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Assemble: Spread the mixture in the baking dish. Top with mozzarella and Parmesan.
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Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until chicken reaches 165°F (74°C) and cheese is bubbly and golden.
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Serve: Garnish with parsley. Serve as-is for low-carb or with rice, quinoa, or bread for a heartier meal.
Notes
Cut chicken and zucchini into even bite-sized pieces for consistent cooking.
Mozzarella makes it melty and comforting; feta adds a tangy, authentic Mediterranean flavor.
Don’t overbake—juicy chicken is key!
Add extras like olives, roasted red peppers, or artichokes for variation.
Prep ahead: chop veggies and season chicken earlier, then just assemble and bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole
- Method: Baking (One-pan)
- Cuisine: Mediterranean