Hey y'all! If you’re craving something fresh, wholesome, and bursting with sun-kissed flavor, my Mediterranean Chicken Zucchini Bake is the perfect recipe for your next family dinner, potluck, or meal prep session. Loaded with juicy Chicken, tender zucchini, and a medley of Mediterranean herbs and veggies, this casserole-style bake is both healthy and totally crave-worthy. Let’s get cooking!
Why You'll Love This Mediterranean Chicken Zucchini Bake
- Super easy, one-dish meal with minimal cleanup.
- Packed with lean protein, hearty veggies, and aromatic Mediterranean spices.
- Makes for excellent leftovers and is meal-prep friendly.
- Gluten-free, wholesome, and customizable!
- Crowd-pleaser for both weeknights and special gatherings.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, diced
- 2 medium zucchini, sliced into ¼-inch rounds
- 1 red bell pepper, chopped
- 1 yellow onion, thinly sliced
- 14 oz (400g) can diced tomatoes, drained
- 3 cloves garlic, minced
- 2 tablespoon extra-virgin olive oil
- 1.5 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ½ cup (60g) crumbled feta cheese
- ¼ cup (25g) pitted Kalamata olives, sliced
- Fresh parsley or basil, for garnish
Directions
Prep the Veggies and Chicken
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch (23x33 cm) baking dish with a little olive oil or nonstick spray.
- Slice zucchini into rounds, dice the chicken breasts, chop the bell pepper, and thinly slice the onion. Mince the garlic cloves.
Assemble the Bake
- In a large mixing bowl, toss together the diced chicken, zucchini, bell pepper, onion, drained tomatoes, and garlic. Drizzle with olive oil, oregano, basil, paprika, salt, and pepper. Mix until everything is well coated.
- Transfer the mixture to the prepared baking dish, spreading everything out in an even layer.
Bake to Perfection
- Cover the dish loosely with foil and bake in the preheated oven for 20 minutes.
- Remove the foil, sprinkle the feta cheese and Kalamata olives over the top. Bake uncovered for an additional 15-20 minutes, until the chicken is cooked through and the vegetables are golden and bubbly.
Serve and Garnish
- Garnish with freshly chopped parsley or basil. Serve hot and enjoy!
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes
Notes
- Pat the chicken and veggies dry before tossing to avoid excess moisture in the bake.
- Fresh zucchini can release a lot of water; for a drier casserole, salt the sliced zucchini ahead of time and blot with paper towels.
- Double the recipe and bake in two dishes if you’re serving a crowd.
Variations
- Veggie-Loaded: Add sliced eggplant or baby spinach for extra greens.
- Dairy-Free: Skip the feta or substitute with a dairy-free cheese alternative.
- Low-Carb: Swap the diced tomatoes for halved cherry tomatoes to reduce carbs and extra moisture.
Required Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Sharp kitchen knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven at 350°F (175°C) for 15 minutes, or microwave individual portions until steaming hot. This dish does not freeze well due to the zucchini's high water content, which can affect texture after thawing.
Pairings and Serving Recommendations
- Serve over fluffy couscous, orzo, or quinoa for a heartier meal.
- Pair with a crisp Greek salad or roasted potatoes for a Mediterranean feast.
- Add a dollop of tzatziki or plain Greek yogurt on the side for cooling creaminess.
Pro Tips for the Perfect Mediterranean Chicken Zucchini Bake
- Cut chicken and veggies into similar-sized pieces for even cooking.
- Don't skip the herbs—fresh or dried, they bring essential aroma and depth!
- Finish under the broiler for 2-3 minutes if you want a bubbly, golden cheese topping.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and offer extra juiciness.
How do I prevent the bake from becoming watery?
Salt and blot the zucchini before baking, and make sure to drain canned tomatoes thoroughly.
Can I make this bake ahead?
Yes, you can assemble everything up to 8 hours in advance and bake just before serving for the freshest result.
Ingredients
- 2 large chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and sliced
- ¾ cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.
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2In a large bowl, combine chicken breast pieces, sliced zucchini, cherry tomatoes, kalamata olives, olive oil, dried oregano, minced garlic, salt, and pepper. Toss well to coat evenly.
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3Transfer the mixture to the prepared baking dish and spread it out in an even layer.
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4Sprinkle the crumbled feta cheese evenly over the top.
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5Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
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6Remove from the oven and let it rest for a few minutes before serving. Garnish with additional herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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