Mediterranean Chicken and Zucchini Casserole
This casserole layers tender chicken, sautéed zucchini, onions, and garlic with Mediterranean herbs, a light tomato base, and gooey cheese. It’s a comforting one-pan meal that’s flavorful, nutritious, and perfect for a family dinner.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings:6
Ingredients
For the chicken & veggies:
500g (1 lb) boneless chicken breast or thighs, diced
2 medium zucchinis, sliced into half-moons
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika
Salt & black pepper, to taste
For the casserole base:
1 can (400g / 14 oz) crushed tomatoes
½ cup chicken broth
½ tsp chili flakes
1 cup cooked rice, quinoa, or orzo pasta
For topping:
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Instructions
Preheat oven to 190°C (375°F).
Cook chicken:
Heat 1 tbsp olive oil in a skillet over medium heat.
Season chicken with salt, pepper, oregano, paprika.
Sear until golden (doesn’t need to be fully cooked). Remove and set aside.
Cook veggies:
In the same skillet, add remaining olive oil.
Saute onions, zucchini, bell pepper, and garlic 5–6 minutes until softened.
Stir in cherry tomatoes and season with basil, oregano, salt, and pepper.
Build the casserole:
In a baking dish, combine chicken, sauteed veggies, crushed tomatoes, and chicken broth.
If using rice/quinoa/orzo, mix it in now for a heartier dish.
Taste and adjust seasoning.
Top & bake:
Sprinkle mozzarella and feta evenly on top.
Bake uncovered for 20–25 minutes until bubbly and golden.
Serve:
Garnish with fresh parsley or basil.
Serve warm with a side of crusty bread or a simple green salad.
Notes & Tips
Swap zucchini for eggplant or use both for extra flavor.
For a lighter version, skip the rice/pasta and serve with a fresh salad.
Add olives or artichoke hearts for even more Mediterranean flair.
Frequently Asked Questions
Q: Can I make this ahead?
Yes—assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake when ready.
Q: Can I freeze it?
Yes—freeze baked casserole in portions for up to 2 months. Reheat covered in the oven.
Q: What cheese works best?
A combo of mozzarella for meltiness and feta for tang is ideal, but you can also use provolone or Parmesan.
Nutritional Information
Calories: ~420 kcal
Protein: 32g
Fat: 18g
Carbs: 32g
Fiber: 6g