Mediterranean Chicken Zucchini Bake Recipe
Mediterranean Chicken Zucchini Bake is a healthy, flavorful dish featuring lean chicken breasts baked with fresh zucchini, cherry tomatoes, olives, sun-dried tomatoes, and crumbled feta cheese. Infused with classic Mediterranean herbs like oregano and basil, this low-carb, gluten-free recipe offers a vibrant and nourishing meal perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup sun-dried tomatoes, chopped
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Cheeses and Garnish
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup fresh parsley, chopped
Optional Finishing Touch
- 1 tablespoon balsamic vinegar (for drizzling before serving)
Instructions
- Prepare the Ingredients: Preheat your oven to 375°F (190°C). Wash and thinly slice the zucchinis into 1/4-inch rounds and pat them dry with paper towels. Season the chicken breasts evenly with olive oil, dried oregano, dried basil, garlic powder, salt, and pepper on both sides. Slice the cherry tomatoes in half, slice the black olives, and chop the sun-dried tomatoes; place each in separate bowls.
- Assemble the Bake: Lightly grease a 9×13-inch baking dish. Arrange the seasoned chicken breasts in the center, leaving space between them. Layer the zucchini slices evenly around the chicken. Scatter the halved cherry tomatoes, sliced olives, and chopped sun-dried tomatoes around the chicken and zucchini to infuse flavor.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and zucchini is tender. Remove from oven and evenly sprinkle crumbled feta cheese over the chicken and vegetables. Add shredded mozzarella cheese on top if using.
- Finish Baking: Return the dish to the oven for another 5-7 minutes or until the cheese has melted and turned golden brown.
- Garnish and Serve: Remove from oven and sprinkle with fresh chopped parsley. Optionally, drizzle with balsamic vinegar for a tangy finishing touch. Slice the chicken and serve the bake warm, either on its own or with a side such as quinoa or a fresh salad.
Notes
- This dish is naturally low-carb and gluten-free, making it suitable for ketogenic and paleo diets.
- For a spicier variation, add red pepper flakes or chopped jalapeño to the vegetables before baking.
- You can substitute boneless chicken breasts with bone-in thighs or drumsticks; adjust baking time accordingly.
- For dairy-free options, replace feta with non-dairy cheeses like cashew cheese or coconut yogurt.
- Make ahead by assembling the dish and refrigerating it for up to 24 hours before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat in the oven at 350°F (175°C) for 40-45 minutes.
- Adding more vegetables such as bell peppers, eggplant, or red onions can enhance the bake.
Keywords: Mediterranean chicken, zucchini bake, healthy chicken recipe, low carb chicken, gluten free dinner, baked chicken recipe, feta cheese chicken, vegetable chicken bake
