Mediterranean Chicken Zucchini Bake

Mediterranean Chicken Zucchini Bake is my go-to when I need something comforting, nourishing, and bold with flavor but do not want to fuss with complicated steps. This sizzling one-pan dinner combines juicy chicken, vibrant veggies, and irresistible Mediterranean spices in a cheesy golden bake that satisfies everyone at the table even busy weeknights.

I made this for a friend's potluck the first time and it disappeared before I even got to take seconds that is when I knew it was a keeper for busy families and picky eaters alike

Gather Your Ingredients

• Boneless skinless chicken breasts: bite sized for quick even baking choose firm fresh chicken for tenderness
• Zucchini: brings moisture and a mild sweetness always pick firm glossy squash
• Cherry tomatoes: add juicy bursts of tang use ripe and vibrant tomatoes for fullest flavor
• Red onion: gives aromatic sharpness and lovely color look for onions with no bruises or soft spots
• Garlic: adds depth and the classic Mediterranean kick use firm cloves with no sprouts
• Olive oil: brings silkiness and helps everything roast beautifully go with extra virgin for best taste
• Dried oregano: the classic Mediterranean herbal note always use fresh dried herbs for full aroma
• Dried basil: sweet freshness to round out the flavor
• Smoked paprika: gives a little earthy depth Spanish if you can find it is brighter and smokier
• Salt: for blending and seasoning
• Black pepper: for warmth
• Red pepper flakes: add a subtle background heat totally optional
• Shredded mozzarella cheese: provides stretch and that baked comfort layer
• Grated Parmesan cheese: punches up salty savory notes
• Fresh parsley: garnishes with brightness and a pop of green

How to Make It

Preheat and Prepare:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius making sure the rack is in the center. Position a nine by thirteen inch baking dish and lightly brush or drizzle it with olive oil so nothing sticks and flavors have a head start.

Season the Chicken and Vegetables:

In a big bowl combine chicken pieces, zucchini slices, halved cherry tomatoes, thin red onion slices and minced garlic. Drizzle in olive oil and sprinkle on the oregano, basil, paprika, salt, pepper, and red pepper flakes. For best results use your hands or a large spoon to toss until every piece looks glossy and evenly coated. You want spices nestling into every corner for full flavor.

Assemble the Bake:

Spread the chicken and veggie mixture out in the prepared dish in an even layer. Make sure the pieces are not too crowded so they roast rather than steam. Layer the mozzarella cheese and Parmesan all over the top for that browning bubbling finish.

Bake the Dish:

Cover the pan tightly with foil and bake for about twenty minutes. This keeps the moisture in and cooks the chicken through. Remove the foil and bake an additional ten to fifteen minutes. Watch for the cheese to turn golden and bubbly and check that chicken reaches one hundred sixty five degrees Fahrenheit or seventy five degrees Celsius at the thickest part.

Serve and Enjoy:

Scatter a handful of fresh chopped parsley across the bubbling surface for color and fresh flavor. Let it rest for a few minutes before cutting in. Serve with your favorite rice, quinoa or warm crusty bread for a meal that feels complete and Mediterranean.

I cannot resist the scent of smoked paprika when this bakes it reminds me of bustling kitchens in Greece and always makes me think of my uncle who would top everything with a mountain of freshly chopped herbs laughter included

Flavor Boosters

Swap out mozzarella for feta if you want a tangier Greek finish. Goat cheese also melts beautifully. Boneless chicken thighs work just as well as breasts for juicier pieces. Bell peppers or eggplant make great veggie additions if you have some to use up. Try different spice blends like zaatar or Italian seasoning to switch up the flavor.

Serving Suggestions

Pair this bake with lemon garlic rice or fluffy couscous. Serve it over crisp arugula for a warm salad style meal. Offer crusty sourdough to mop up all the cheesy tomato juices at the bottom of the pan.

Creative Twists

This dish borrows classic flavors from Mediterranean homes where simple ingredients become vibrant feasts. I love making it in late summer when zucchini and tomatoes are at their peak but it works year round with good quality vegetables. Sprinkle with fresh herbs like dill or basil for a seasonal twist. Try roasted pine nuts for a savory crunch on top in winter. It is fun to eat family style at the table straight from the baking dish.

Let the bake rest a few minutes for the cheese and juices to settle before serving. This one-pan dinner quickly becomes a family favorite for comfort and ease.

Common Questions About the Recipe

→ Can I use feta instead of mozzarella for the topping?

Yes, feta cheese adds a classic Mediterranean touch and works beautifully with the other ingredients.

→ How can I ensure the chicken stays moist?

Covering the bake with foil during the initial cooking helps retain moisture. Avoid overbaking for best results.

→ What sides pair well with this dish?

Serve with rice, quinoa, or crusty bread to soak up the flavorful juices and complete your meal.

→ Can I use other vegetables in this bake?

You can substitute or add bell peppers, eggplant, or mushrooms based on your preference or what you have on hand.

→ Is it possible to prepare this ahead of time?

Yes, assemble the bake up to a day ahead, refrigerate, and bake just before serving for ease and freshness.