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Looking for a wholesome dinner that’s bursting with Mediterranean flavor, packed with veggies, and ready in under an hour? This Mediterranean Chicken Zucchini Bake is a go-to for busy weeknights, meal prepping, or when your garden zucchini is overflowing. It’s colorful, low carb, full of lean protein, and best of all—everything goes into one dish.
I remember the first time I baked this dish for my family. It was mid-July, the farmer’s market was overflowing with zucchini and ripe tomatoes, and I needed something quick but satisfying. After pulling it from the oven and smelling the warm oregano, garlic, and roasted vegetables, I knew it would become a summer staple. And it has ever since!
It’s perfect when you’re craving comfort without the heaviness. The magic happens when juicy chicken breast meets tender zucchini and sweet cherry tomatoes—all caramelized together in olive oil and herbs. Let’s get into all the reasons why you’ll love it and how to make it flawlessly every time.
Why This Mediterranean Zucchini Chicken Bake Works
Balanced Mediterranean Flavor in Every Bite
This dish leans heavily on the fresh, simple ingredients Mediterranean food is known for: tomatoes, zucchini, olive oil, garlic, and herbs. A touch of feta adds creamy contrast and saltiness, while red onion softens to a subtle sweetness.
It’s filling enough to be a main dish but light enough to keep you feeling energized. You won’t miss the carbs or processed ingredients here—this is real food that feels indulgent but is actually nourishing.
Quick and Easy for Busy Nights
All the ingredients are chopped and tossed together in one bowl before being transferred to a casserole dish. It takes just 10 minutes to prep and 30 to bake. No stove-top mess. No extra dishes. No hassle.
Cleanup is minimal and the dish keeps well for lunches the next day—making it an ideal meal prep option for health-conscious families and singles alike.
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Mediterranean Chicken Zucchini Bake – A Healthy One-Pan Favorite
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
A healthy and delicious one-pan Mediterranean chicken bake with zucchini, tomatoes, and herbs.
Ingredients
2 medium zucchinis, sliced
1 lb chicken breast, cubed
1 cup cherry tomatoes
1/2 red onion, thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 cup crumbled feta
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, olive oil, garlic, oregano, salt, and pepper.
3. Add zucchini, tomatoes, and onions to the bowl and toss everything together.
4. Transfer to a greased baking dish.
5. Bake uncovered for 25-30 minutes until chicken is cooked through.
6. Sprinkle feta on top and bake 5 more minutes.
7. Let rest slightly and serve warm.
Notes
Use chicken thighs for juicier texture.
Add olives or spinach for variation.
Can be made ahead and reheated.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
Keywords: zucchini recipes, healthy dinner, low carb meals
What You Need to Make It
Simple Mediterranean Pantry Ingredients
You don’t need anything fancy to make this Mediterranean Chicken Zucchini Bake. Here’s what you’ll use:
- Zucchini: 2 medium, sliced into rounds
- Chicken Breast: 1 lb, cubed
- Cherry Tomatoes: 1 cup, halved
- Red Onion: ½, thinly sliced
- Garlic: 2 cloves, minced
- Olive Oil: 2 tbsp
- Dried Oregano: ½ tsp
- Crumbled Feta: ¼ cup
- Salt and Pepper: To taste
These ingredients are fresh, whole, and bursting with nutrients. You can find them at any grocery store or farmer’s market.
Smart Substitutions & Dietary Swaps
- Dairy-Free: Omit the feta or use a dairy-free cheese alternative.
- Keto-Friendly: Already low carb! Just make sure your feta has no added carbs.
- Vegetarian: Swap the chicken for chickpeas or extra zucchini for a hearty vegetarian twist.
- Add-ins: Kalamata olives, artichoke hearts, or a sprinkle of lemon zest take this up a notch.
Step-by-Step: How to Make It
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine chicken breast, garlic, oregano, olive oil, salt, and pepper.
- Add in zucchini slices, tomatoes, and onions. Toss everything until evenly coated.
- Transfer the mixture into a lightly greased 9×13-inch baking dish.
- Bake uncovered for 25–30 minutes or until the chicken is fully cooked and zucchini is tender.
- Sprinkle crumbled feta over the top. Bake for 5 more minutes to melt slightly.
- Remove from the oven, let it rest a few minutes, and serve warm.
This dish pairs well with a side of quinoa, a leafy green salad, or crusty bread (if you’re not low carb). It’s also delicious all on its own.
Frequently Asked Questions
Can I prep this ahead of time?
Yes! You can chop all ingredients and store them in the fridge up to a day ahead. Assemble everything in the dish, cover with foil, and refrigerate. When ready to bake, bring it to room temperature and follow the baking instructions.
What other vegetables can I add?
Feel free to add bell peppers, spinach, or mushrooms. Just make sure they’re chopped uniformly so they cook evenly with the chicken and zucchini.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs work beautifully and tend to be even juicier than breasts. You may need to increase the baking time by 5 minutes.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. It reheats well and keeps its flavor and texture.
Final Thoughts
This Mediterranean Chicken Zucchini Bake is everything you want in a healthy dinner: fast, flavorful, nourishing, and made from simple ingredients. It’s the kind of meal that doesn’t weigh you down yet feels incredibly comforting and satisfying.
Whether you’re low carb, gluten free, dairy optional, or just looking for something delicious, this dish delivers. It’s earned its spot in my regular rotation—and I hope it earns a place in yours, too.
Happy cooking!