Mediterranean Chicken Zucchini Bake – Healthy, Flavorful & Easy! | Mediterranean chicken recipe

I fell in love with this Mediterranean Chicken Zucchini Bake the first time I made it on a busy weeknight when my oven and a single baking dish felt like superhero helpers. I was craving bright, fresh flavors but didn’t want to stand over the stove — the combination of tender chicken, roasted zucchini, juicy cherry tomatoes and melty cheese felt like sunshine on a plate. It reminds me of summer dinners on the Mediterranean coast where simple, seasonal ingredients and olive oil are the stars. This dish is comforting, healthy, and rooted in the same pantry-forward traditions you find in Greek and coastal Italian cooking.

Who is this recipe for?

This recipe is perfect for busy parents, weeknight cooks, and anyone who loves straightforward, healthy meals that deliver big flavor with minimal fuss.

Core ingredients overview:

This bake combines 2 boneless, skinless chicken breasts cut into bite-sized pieces with fresh vegetables — 2 medium zucchinis sliced into half-moons and 1 cup cherry tomatoes halved — plus aromatic ½ red onion and 2 cloves garlic. Olive oil and Mediterranean herbs (1 teaspoon dried oregano, ½ teaspoon dried basil) and spices (½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes optional) round out the savory base. A mix of ½ cup shredded mozzarella (or feta for a more Mediterranean touch) and ¼ cup grated Parmesan adds melty richness, finished with 2 tablespoons fresh parsley for bright garnish. This is an easy, balanced one-dish meal that pairs well with rice, quinoa, or crusty bread.

Tools & Ingredients

Tools you’ll need:

9×13-inch baking dish (or similar oven-safe dish)
Large mixing bowl
Cutting board
Chef’s knife
Measuring spoons
Spoon or spatula for tossing
Aluminum foil
Oven mitts
Instant-read thermometer (recommended)

Ingredients (with short benefits):

2 boneless, skinless chicken breasts, cut into bite-sized pieces – lean protein that keeps the dish satisfying
2 medium zucchinis, sliced into half-moons – low-calorie, high in fiber and vitamins
1 cup cherry tomatoes, halved – add natural sweetness and vitamin C
½ red onion, thinly sliced – brings savory depth and texture
2 cloves garlic, minced – boosts flavor and supports immunity
2 tablespoons olive oil – healthy fats and classic Mediterranean flavor
1 teaspoon dried oregano – warm, herby Mediterranean aroma
½ teaspoon dried basil – sweet, aromatic herb to complement tomatoes
½ teaspoon smoked paprika – adds smoky warmth and color
½ teaspoon salt – enhances overall flavor
¼ teaspoon black pepper – mild heat and depth
¼ teaspoon red pepper flakes (optional, for heat) – gives a touch of spice if desired
½ cup shredded mozzarella cheese (or feta for a Mediterranean touch) – melty creaminess or tangy alternative
¼ cup grated Parmesan cheese – umami-rich finish and golden topping
2 tablespoons fresh parsley, chopped (for garnish) – fresh, bright finish and extra color

Instructions

Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with a little olive oil.
In a large bowl, add the chicken pieces, sliced zucchini, halved cherry tomatoes, thinly sliced red onion, and minced garlic.
Drizzle 2 tablespoons olive oil over the mixture.
Sprinkle 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using) over the ingredients.
Mix well to evenly coat the chicken and vegetables with the oil and spices.
Spread the chicken and vegetable mixture evenly in the prepared baking dish.
Sprinkle ½ cup shredded mozzarella (or crumbled feta) and ¼ cup grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven, garnish with 2 tablespoons chopped fresh parsley, and let rest for a few minutes before serving.
Serve warm, paired with rice, quinoa, or crusty bread for a complete meal.

Frequently Asked Questions (FAQ)

Q: Can I freeze this recipe?
A: Yes — assemble the dish in a freezer-safe container without baking, then freeze for up to 2–3 months. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.

Q: What can I use instead of mozzarella or feta?
A: You can use a blend of provolone, fontina, or even a sprinkle of goat cheese for different flavor profiles. Parmesan pairs well with any cheese choice.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless chicken thighs will be juicier and flavorful. Adjust baking time slightly if pieces are larger; ensure they reach 165°F (75°C).

Q: Is this recipe suitable for meal prep?
A: Yes — portion into meal-prep containers with a side of grains. Reheat in the oven or microwave until warmed through.

Tips & Tricks

Cut chicken and zucchini into uniform pieces so everything cooks evenly.
Pat chicken dry before tossing with oil and spices to help seasoning stick.
If using feta, add half the feta before baking and reserve the rest to crumble on top after baking to preserve its texture.
Use an instant-read thermometer to ensure the chicken reaches a safe 165°F (75°C) without overcooking.

Conclusion

I hope this Mediterranean Chicken Zucchini Bake becomes one of your go-to weeknight meals — it’s simple, healthy, and full of bright Mediterranean flavors. For more variations and inspiration, check out these similar recipes: Mediterranean Chicken Zucchini Bake, Mediterranean Chicken Zucchini Bake Recipe – Chicken Bake …, and Mediterranean Chicken Bake – Easy One Pan Recipe! – The Dinner ….

Enjoy the meal, and feel free to share a photo or leave a comment if you try it! Always add

tag after Directions.