Best Mediterranean Chicken Zucchini Bake

Why You’ll Love This Recipe

I love how this dish manages to feel comforting without being heavy. It’s full of lean protein, fresh vegetables, and bright Mediterranean flavors like garlic, oregano, and a touch of lemon. I can prep everything quickly and just let it bake while I clean up or relax. Plus, it’s low-carb and gluten-free, which makes it a great option when I want to eat clean but still enjoy something cheesy and flavorful.

Ingredients

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

For The Chicken And Veggies

• Boneless, skinless chicken breasts or thighs, cubed

• Zucchini, sliced into half-moons

• Cherry tomatoes or diced Roma tomatoes

• Red onion, thinly sliced

• Garlic cloves, minced

• Olive oil

• Dried oregano

• Dried basil

• Salt and pepper

• Crushed red pepper flakes (optional)

For The Bake

• Shredded mozzarella or a Mediterranean cheese blend

• Crumbled feta cheese

• Lemon juice

• Fresh parsley or basil for garnish (optional)

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a baking dish.

2. I combine the chicken, zucchini, tomatoes, red onion, and garlic in a large bowl. Then I drizzle with olive oil and season with oregano, basil, salt, pepper, and red pepper flakes. I toss everything together to coat evenly.

3. I transfer the mixture to the baking dish and spread it out evenly.

4. I sprinkle the mozzarella (or cheese blend) over the top, followed by crumbled feta.

5. I bake it uncovered for 25–30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

6. I finish it off with a squeeze of lemon juice and a sprinkle of fresh herbs before serving.

Servings And Timing

This recipe makes about 4 servings. It takes roughly 10–15 minutes to prep and about 25–30 minutes to bake, so I can have it on the table in under 45 minutes.

Variations

Sometimes I add olives or artichoke hearts for more Mediterranean flair. I’ve also swapped the chicken with ground turkey or skipped the meat entirely and added chickpeas for a vegetarian version. If I’m in the mood for extra flavor, I marinate the chicken in lemon juice, garlic, and herbs for 30 minutes before baking.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I use the microwave or warm it in the oven at 350°F until heated through. It also works great as a meal prep option—I just divide it into containers with some extra greens or a side of quinoa.

FAQs

Can I Use Pre-Cooked Chicken?

Yes, I’ve used leftover grilled or rotisserie chicken before. I just mix it in with the veggies and bake for a shorter time—about 15–20 minutes until everything is hot and the cheese is melted.

What Other Vegetables Can I Add?

I like adding bell peppers, eggplant, or mushrooms when I want to change things up. Just make sure to cut everything to similar sizes so it cooks evenly.

Can I Make This Dairy-Free?

Absolutely. I skip the cheese or use dairy-free alternatives. It’s still flavorful thanks to the herbs, garlic, and roasted veggies.

Is This Freezer-Friendly?

It can be, but zucchini releases water when frozen and thawed. If I plan to freeze it, I undercook the zucchini a bit or use slightly firmer vegetables like broccoli or cauliflower.

What Should I Serve It With?

I usually eat it as-is, but it also pairs nicely with rice, couscous, or pita bread. A simple green salad on the side makes it a complete meal.

Conclusion

This Best Mediterranean Chicken Zucchini Bake is one of those easy, reliable dishes I can make again and again. It’s wholesome, packed with flavor, and comes together with minimal effort. Whether I’m trying to eat lighter or just want something fresh and satisfying, this recipe always delivers.