Mediterranean Chicken Zucchini Bake
Fresh, vibrant, and bursting with flavor, this Mediterranean Chicken Zucchini Bake brings together juicy chicken, tender zucchini, sweet tomatoes, briny olives, and tangy feta in one wholesome dish. It’s the kind of recipe that’s light enough for summer yet comforting enough for cooler evenings — and it comes together with minimal prep. Whether you’re serving it for a family dinner or making it ahead for healthy lunches, this dish delivers the sunny taste of the Mediterranean straight to your table.
Timing
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Final Melt & Garnish: 2–3 minutes
Total Time: 42–48 minutes
Ingredients (Serves 4)
2 medium zucchinis, sliced into half-moons
2 medium chicken breasts, cut into bite-sized cubes
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1/3 cup crumbled feta cheese
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat Oven – 5 minutes
- Preheat oven to 200°C (400°F).
2. Prepare Ingredients – 10 minutes
Slice zucchinis, bell pepper, and cherry tomatoes.
Cut chicken into cubes and pat dry.
3. Season Chicken & Veggies – 3 minutes
In a large bowl, add chicken, zucchini, bell pepper, tomatoes, olives, and garlic.
Drizzle with olive oil, sprinkle oregano, paprika, salt, pepper, and red pepper flakes. Toss well to coat.
4. Assemble Bake – 2 minutes
Transfer everything to a lightly greased 9×13-inch baking dish. Spread evenly.
5. Bake – 25–30 minutes
Bake until chicken is cooked through (internal temp 74°C / 165°F) and vegetables are tender.
6. Finish & Serve – 2 minutes
Sprinkle crumbled feta over the top and bake for an additional 2–3 minutes until slightly melted.
Garnish with parsley and serve warm.
Tips for Best Results
Don’t overbake: Zucchini cooks quickly — check at 25 minutes to avoid mushiness.
Extra flavor: Add a squeeze of fresh lemon juice before serving for brightness.
Meal prep friendly: This dish reheats well for up to 3 days in the fridge.
Variations
Low-Carb Boost: Add sliced mushrooms or spinach for extra volume without more carbs.
Cheesy Twist: Sprinkle shredded mozzarella on top before the final bake.
Seafood Swap: Replace chicken with shrimp and reduce bake time to 15–18 minutes.
Herb Upgrade: Use fresh oregano, thyme, or basil instead of dried herbs.
Q&A
Q: Can I make this ahead of time?
A: Yes — assemble the dish (without feta), cover, and refrigerate up to 24 hours. Bake when ready to serve, adding 5 minutes to the cook time.
Q: How do I keep zucchini from getting soggy?
A: Cut it into thicker half-moons and avoid overcrowding the pan. You can also lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry before baking.
Q: Can I freeze this dish?
A: It’s best fresh, but you can freeze cooked portions. Let cool, store in airtight containers, and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Q: Can I use bone-in chicken?
A: You can, but you’ll need to increase the baking time to ensure it cooks through (40–45 minutes for thighs).
Q: Is this recipe low-carb?
A: Yes — with only around 8g of carbs per serving, it’s naturally low-carb and keto-friendly.
Nutrition (per serving)
Calories: ~280 kcal
Protein: 27 g
Carbs: 8 g
Fat: 15 g
Fiber: 3 g
Sodium: ~620 mg