Description
This Mediterranean Chicken Zucchini Bake is a one-pan, low-effort dish bursting with cherry tomatoes, fresh herbs, and gooey cheese.
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
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
1 teaspoon 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 (or feta)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a 9×13″ baking dish.
2. In a large bowl, combine chicken, zucchini, tomatoes, onion, garlic, and olive oil.
3. Add all seasonings. Toss until everything is evenly coated.
4. Spread mixture in prepared baking dish.
5. Top with mozzarella and Parmesan cheese.
6. Bake for 25–30 minutes, or until chicken is fully cooked and cheese is golden.
7. Garnish with chopped parsley before serving.
Notes
Make it spicier by doubling red pepper flakes or adding harissa.
Use feta instead of mozzarella for a saltier Mediterranean edge.
Prep ahead: Assemble and refrigerate overnight.
Leftovers keep 3–4 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean