Mediterranean Chicken Zucchini Bake Recipe – This delicious chicken breast and zucchini bake is a great way to get your family to eat their vegetables! With a mix of flavors from tomato, zucchini, herbs, and cheese, this chicken casserole is sure to please even the pickiest of eaters. It’s also a great way to use up any leftover chicken and vegetables you may have on hand. This chicken bake recipe is simple to make and great for weeknight dinners. Low-carb, keto-friendly, and gluten-free. Give it a try, and enjoy!
Ingredients list for the chicken zucchini bake
- 2 boneless skinless chicken breasts, sliced horizontally to make 4 cutlets
- 3 tablespoons olive oil
- 1 teaspoon salt and black pepper, divided
- 1 teaspoon instant chicken stock, optional
- 2 tablespoons garlic powder
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, for garnish
Mediterranean chicken zucchini bake
This delicious chicken breast and zucchini bake is a great meal for those busy weeknights. It’s easy to put together and can be on the table in just 30 minutes. Tender chicken and juicy zucchini and tomatoes are baked together with a cheesy topping for a dish that is sure to be a hit with the whole family. Serve it with a salad or your favorite side dish for a nutritious and satisfying meal.
How to make chicken zucchini casserole
Start by seasoning the chicken breasts with garlic powder, oregano, salt, and pepper, with a drizzle of olive oil. Top with onion, zucchini, and tomato. Finish of with shredded cheeses. Bake in the oven for 20 to 25 minutes, depending on the size of your chicken breasts.
Directions
1. To make the chicken zucchini bake: Preheat your oven to 400ºF (200ºC). Add the four chicken breast cutlets to a shallow plate and season with olive oil, garlic powder, oregano, instant chicken stock, salt, and pepper.
2. Transfer the chicken breast to a baking dish and top with onion, sliced zucchini, and tomato. Sprinkle the veggies with salt and pepper and a drizzle of olive oil.
3. Top the chicken breast and vegetables with shredded Parmesan and Mozzarella cheese.
4. Transfer the baking dish to the oven and bake uncovered for about 20 minutes or until the chicken is done. Broil for the last 2-3 minutes if you like.
5. Remove the chicken casserole from the oven and allow it to rest for 5 to 10 minutes before serving. Serve the Mediterranean chicken zucchini bake over cauliflower rice, rice, or couscous. Enjoy! ❤️
Tips for the Mediterranean chicken bake recipe
- We cut chicken breasts horizontally to make them thinner and quicker to cook. We count 1 cutlet per serving but it depends on the size of the chicken breasts you have got.
- Add half a teaspoon of Cayenne pepper to the seasoning for a nice kick of heat!
How to serve the chicken bake
If you’ve packed the chicken casserole with veggies, you can serve the Mediterranean chicken bake on its own. Otherwise, we love having the chicken casserole with a crisp salad, on top of couscous, rice, or – if you’d like to stay low-carb/keto-friendly – cauliflower rice.
How to keep the chicken bake leftovers?
You can keep any chicken and zucchini bake leftovers in an airtight container for up to 2 days in your refrigerator. Reheat in the microwave or cover in the oven at 350ºF (180ºC) until heated through.
More chicken bake recipes
- 25 Best Easy Chicken Casserole Recipes
- Salsa Fresca Chicken Bake
- Cheesy Fajita Chicken Bake
- Bell Pepper Chicken Bake
- Lemon Garlic Butter Chicken Baked with Asparagus
Reviews (20)
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Brenda
2025-09-09 09:21:35
This was so good! I did have about a 1/2 cup of left over pesto sauce that needed to be used, so I mixed it in with the chicken seasoning. I also liked your idea of serving it over cauliflower rice for an added boost of veggies. It’s a keeper!
RBock
2024-12-18 08:50:50
Delicious! Made it as stated, and it turned out so good. We will definitely keep this on the rotation as it can be paired with a side salad, broccoli, or even potatoes for a heartier meal.
Lynette
2024-07-23 01:21:56
Very Good! I did add the cayenne pepper as suggested. Extra zucchini and cheese.
Mike
2024-03-25 20:49:16
Quick, simple, and delicious. We have dietary restrictions in our house so no garlic, onion, or black pepper when we made it. While that would make it far less flavorful for some, given our restrictions, it was still quite tasty. I saw a number of comments about cook time, but I think that really depends on how thick things are. My pieces of chicken were close to 1/4" thick, veggies about the same, and I used quartered cherry tomatoes. After 19 minutes + 2 minutes broiling to brown the cheese, the chicken was fully cooked (avg 160F) and the veggies were "al dente" which is how we prefer them. If my cuts were thicker (1/2" or thicker), cook time would definitely need to be increased. I think if I were to add onions, I might sweat them for a few minutes in a fry pan before adding to make sure they were fully cooked at the end. The next time I make this, I'm considering a 1-3 hour marinade of olive oil, red wine vinegar, lemon juice, oregano, cumin powder, and ground coriander just to add some flavor to the chicken before baking.
Ashley N
2024-03-24 18:43:46
Easy to make, but the timing is WAAAAY off on cooking the chicken, it was still raw after 20 mins
