Last updated on February 15th, 2026 at 05:10 pm
Juicy Chicken, Fresh Veggies and a Golden Cheesy Finish
If you are looking for a healthy baked chicken dinner that still feels comforting and satisfying, this Mediterranean Chicken Zucchini Bake is exactly what you need. It is packed with tender chicken, fresh zucchini, sweet cherry tomatoes and aromatic herbs, all baked together in one simple dish.
This recipe is perfect for busy weeknights when you want something nourishing but do not want to spend hours in the kitchen. With just a few wholesome ingredients and minimal prep, you get a flavorful dinner that feels light yet filling.
Whether you are following a Mediterranean-inspired way of eating or simply trying to add more vegetables to your meals, this recipe delivers bold flavor without complicated steps.
Why You Will Love This Recipe
This is the kind of dinner that fits into real life.
It is:
- Ready in about 40 minutes
- Made in one baking dish
- Naturally high in protein
- Lower in carbs
- Great for meal prep
- Family friendly
The zucchini softens beautifully while baking, the tomatoes release their juices and create a light sauce, and the cheese melts into a golden layer that ties everything together.
If you enjoy simple oven baked chicken meals like this Juicy Easy Baked Chicken Breast
you will love how this version adds Mediterranean vegetables and herbs for extra flavor and freshness.
What Makes It Mediterranean Style
This recipe follows the heart of Mediterranean cooking principles:
- Olive oil as the primary fat
- Lean protein
- Fresh vegetables
- Simple dried herbs
- Moderate use of cheese
Instead of heavy cream sauces, the vegetables create their own natural moisture as they bake. The result is flavorful but not heavy. It feels wholesome and balanced.
Oregano, basil and garlic provide the signature Mediterranean aroma, while mozzarella and Parmesan add just enough richness without overpowering the vegetables.
Ingredients You Will Need
2 boneless, skinless chicken breasts, diced
2 medium zucchinis, sliced into half moons
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Step by Step Instructions
Preheat your oven to 375°F or 190°C.
Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
Pat the chicken dry with paper towels. This helps the seasoning adhere better and keeps the texture juicy instead of watery.
Cut the chicken into evenly sized bite pieces so they cook uniformly.
In a large mixing bowl, combine the diced chicken, sliced zucchini, halved cherry tomatoes, red onion and minced garlic.
Drizzle olive oil evenly over the mixture.
Add oregano, basil, smoked paprika, salt, black pepper and red pepper flakes if using. Toss everything thoroughly so the herbs and oil coat all ingredients evenly.
Transfer the mixture into the prepared baking dish. Spread it out into an even layer. Avoid piling everything in the center. This ensures proper roasting instead of steaming.
Sprinkle mozzarella and Parmesan evenly across the top.
Cover loosely with foil and bake for 20 minutes. This helps the chicken cook through without drying out.
Remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted and lightly golden and the chicken reaches an internal temperature of 165°F.
For extra browning, switch the oven to broil for 2 to 3 minutes at the end. Watch closely to prevent burning.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Expert Tips for Best Results
Cut zucchini evenly so it cooks consistently.
Do not overcrowd the pan. If the vegetables are too tightly packed, they will steam instead of roast.
If you prefer crispier edges, bake uncovered for the entire cooking time and stir once halfway through.
You can also add spinach during the last 10 minutes for extra greens.
If you enjoy crispy chicken textures, you might also like this Golden Parmesan Crusted Chicken Delight
which gives you a crunchier alternative while still keeping bold flavor.
Serving Suggestions
This Mediterranean Chicken Zucchini Bake is incredibly versatile.
Serve it:
- On its own for a light low carb dinner
- Over quinoa for added protein
- With couscous or lemon rice
- With warm pita bread
- Alongside a Greek salad
- With tzatziki or yogurt sauce
It also works beautifully for meal prep containers. Add a scoop of grains underneath and let the juices soak in overnight.
Storage and Meal Prep
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave or warm in a 350°F oven until heated through.
This recipe can be assembled ahead of time and stored covered in the refrigerator for up to 24 hours before baking.
Freezing is possible, but zucchini may soften after thawing. For best texture, enjoy fresh or refrigerated.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless thighs work very well and stay even juicier during baking.
How do I prevent watery zucchini?
Slice evenly and avoid adding too much salt before baking. You can lightly salt zucchini, let it sit for 10 minutes, then pat dry before mixing if you prefer firmer texture.
Can I make this dairy free?
Yes. Simply omit the cheese or use a dairy free alternative. The herbs and olive oil still provide great flavor.
Is this recipe low carb?
Yes. It is naturally lower in carbohydrates and works well for balanced or Mediterranean style eating.
Can I prepare this ahead of time?
Absolutely. Assemble everything in the baking dish, cover and refrigerate. Bake when ready.
Why This Recipe Belongs in Your Dinner Rotation
Mediterranean Chicken Zucchini Bake proves that healthy baked chicken does not have to be boring. It is colorful, flavorful and satisfying without feeling heavy.
It fits into weeknight dinners, meal prep plans and family gatherings. It is simple enough for beginners but delicious enough to serve guests.
Fresh ingredients, minimal effort and bold flavor make this a recipe you will come back to again and again.
Mediterranean Chicken Zucchini Bake
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Aluminum foil
- Instant-read thermometer (recommended)
Ingredients
For the bake
- 2 boneless, skinless chicken breasts diced into bite-size pieces
- 2 medium zucchinis sliced into half-moons (about 1/4-inch thick)
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 tsp red pepper flakes optional
Cheesy topping
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
To finish
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the oven rack in the middle so the dish bakes evenly and the cheese can brown without burning.
- Lightly grease a 9×13-inch baking dish with a small drizzle of olive oil (or spray). This helps the chicken and vegetables release easily when serving and makes cleanup quicker.
- Prep the chicken: Pat the chicken breasts dry with paper towels first. This keeps the seasoning from sliding off and helps the chicken bake up juicy. Dice into even bite-size pieces, about 1-inch cubes, so everything finishes at the same time.
- Prep the vegetables: Slice zucchini into half-moons about 1/4-inch thick so they soften without turning mushy. Halve the cherry tomatoes and thinly slice the red onion. Mince the garlic finely so it distributes through the bake.
- Combine in a bowl: Add diced chicken, zucchini, tomatoes, onion, and garlic to a large mixing bowl. Drizzle with olive oil, then sprinkle oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes (if using) over the top.
- Toss thoroughly: Mix for 30 to 60 seconds until the oil and seasonings coat everything evenly. Pay attention to the bottom of the bowl where herbs can collect. If the mix looks dry, add 1 more teaspoon olive oil and toss again.
- Spread evenly in the baking dish: Pour the mixture into the prepared dish and spread into a single, even layer. Try not to mound it in the center. More surface area means better roasting and less steaming.
- Add the cheese topping: Sprinkle mozzarella evenly across the surface, then finish with Parmesan. The Parmesan helps the top turn golden and adds a salty, savory bite.
- Cover and bake first: Cover the dish loosely with foil and bake for 20 minutes. The foil traps gentle heat so the chicken cooks through while the zucchini softens without drying out.
- Uncover and finish baking: Remove the foil and bake 10 to 15 minutes more, until the cheese is bubbly and lightly golden. The chicken should reach 165°F (74°C) in the thickest pieces. If you do not have a thermometer, cut one piece in half. The center should be opaque and the juices should run clear.
- Optional browning step: If you want a deeper golden top, broil for 1 to 3 minutes at the end. Keep the dish on the middle rack and watch closely so the cheese does not burn.
- Rest before serving: Let the bake rest for 5 minutes. This helps the juices settle and makes serving cleaner. Garnish with chopped parsley right before serving for a fresh finish.
- Serve: Spoon into bowls or onto plates. It is great on its own, or served over quinoa, couscous, or lemon rice. If you want a brighter finish, add a squeeze of lemon at the table.
Notes
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