Name: Mediterranean Chicken Zucchini Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks; 2 medium zucchini, sliced into half-moons; 1 pint cherry tomatoes or 1 can (14.5 oz) diced tomatoes; 3 cloves garlic, minced; 1 small red onion, sliced; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1/2 cup crumbled feta cheese or shredded mozzarella (or a mix); Optional: 1/4 cup olives, a handful of spinach, 1 tbsp lemon juice

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This Mediterranean chicken zucchini bake is a wholesome, all-in-one meal packed with lean protein, fresh veggies, and vibrant flavor. Tender chicken and zucchini are baked together with tomatoes, garlic, herbs, and cheese for a dish that’s light, satisfying, and easy to make.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, flavorful, and requires just one baking dish. The Mediterranean spices and juicy vegetables make every bite taste fresh, and the melted cheese on top gives it just the right amount of indulgence. It’s perfect for weeknights or meal prep. Mediterranean Chicken Zucchini Bake

Ingredients

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

boneless, skinless chicken breasts or thighs, cut into chunks
zucchini, sliced into half-moons
cherry tomatoes or canned diced tomatoes
garlic, minced
red onion, sliced
olive oil
dried oregano
dried basil
salt and pepper
feta cheese or mozzarella (or a combo)
optional: olives, spinach, lemon juice

Directions

I preheat the oven to 400°F (200°C).
In a large baking dish, I toss together the chicken, zucchini, tomatoes, garlic, and onion with olive oil and seasonings until everything is coated.
I spread the mixture evenly in the dish and cover loosely with foil.
I bake for 25–30 minutes, then remove the foil and sprinkle cheese over the top.
I return it to the oven for 5–10 more minutes, until the cheese is melted and bubbly and the chicken is cooked through.
I garnish with a squeeze of lemon or fresh herbs before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I sometimes swap zucchini for eggplant or yellow squash.
I’ve added cooked quinoa or couscous at the end to make it a fuller meal.
A sprinkle of crushed red pepper gives it a spicy kick.
I’ve used marinated artichokes or roasted red peppers for extra Mediterranean flavor.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well in the microwave or oven. I avoid freezing because zucchini can get watery, but the flavor stays great. Mediterranean Chicken Zucchini Bake

FAQs

Can I use raw chicken?

Yes — it cooks in the oven with the veggies. I just make sure the chunks are evenly sized.

What cheese is best?

Feta gives it a tangy flavor, but mozzarella makes it gooey. I like using both.

Can I make this ahead?

Yes — I prep all the ingredients and refrigerate the dish, then bake it when ready to eat.

Does it work without cheese?

Definitely. It’s still flavorful and juicy without it.

Can I add pasta or grains?

I serve it over rice, or stir in cooked orzo or quinoa before serving.

Conclusion

This Mediterranean chicken zucchini bake is a fresh, flavorful, and super simple way to enjoy a balanced meal. I love how everything bakes together in one dish — it’s healthy comfort food I keep coming back to.