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–+ servings
Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake You’ll Love for Dinner

This Mediterranean Chicken Zucchini Bake is a hassle-free, healthy option for dinner that combines juicy chicken with zucchini and cherry tomatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Casserole
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound chicken breasts cut into bite-sized pieces
  • 2 medium zucchini fresh, avoid frozen
  • 1 cup cherry tomatoes halved
  • 1 medium red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 1/2 teaspoon red pepper flakes optional
For the Topping
  • 1 cup mozzarella cheese can substitute with feta
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup fresh parsley for garnish

Equipment

  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. In a large bowl, combine chicken, zucchini, cherry tomatoes, red onion, and garlic. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes. Toss to coat.
  3. Spread the chicken and vegetable mixture evenly in the baking dish. Top with mozzarella and Parmesan cheese.
  4. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and chicken is cooked to 165°F (75°C).
  5. Let cool for a few minutes, then garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Vegetables should be cut evenly for consistent cooking. Use fresh herbs when possible for best flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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