Mediterranean Chicken Zucchini Bake

Looking for a simple and delicious recipe? Try this Mediterranean Chicken Zucchini Bake! This dish combines tender chicken with fresh veggies and gooey cheese. It’s easy to make and perfect for any night of the week!

Why Make This Recipe

This Mediterranean Chicken Zucchini Bake is a winner for several reasons. First, it is healthy and packed with nutrients. The zucchini and tomatoes bring freshness, while the chicken adds protein. Plus, it’s an all-in-one meal, making cleanup a breeze.

Another great reason to make this dish is its amazing flavor. The combination of garlic, oregano, and cheese creates a dish that is savory and satisfying. Your family or guests will love it!

How to Make Mediterranean Chicken Zucchini Bake

Ingredients:

• 2 boneless skinless chicken breasts, sliced horizontally to make 4 cutlets
• 3 tablespoons olive oil
• 1 teaspoon salt and black pepper, divided
• 1 teaspoon instant chicken stock (optional)
• 2 tablespoons garlic powder
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 zucchini, thinly sliced
• 2 tomatoes, chopped
• 1/2 onion, chopped
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, for garnish

Directions:

1. Preheat your oven to 400ºF (200ºC).
2. Add chicken cutlets to a shallow plate. Season with olive oil, garlic powder, oregano, instant chicken stock (if using), salt, and pepper.
3. Transfer the chicken to a baking dish. Top with onion, zucchini, and tomatoes. Sprinkle the veggies with salt and pepper, and drizzle with olive oil.
4. Top the chicken and veggies with shredded mozzarella and Parmesan cheese.
5. Bake uncovered for about 20 minutes or until the chicken is cooked through. You can broil it for the last 2-3 minutes for a golden finish.
6. Let the dish rest for 5 to 10 minutes before serving. Serve over cauliflower rice, rice, or couscous. Enjoy!

How to Serve Mediterranean Chicken Zucchini Bake

This bake is versatile! You can serve it over:

• Cauliflower rice for a low-carb option
• Steamed rice for a comforting side
• Couscous for a Mediterranean twist

Garnish with fresh parsley for a pop of color and flavor!

How to Store Mediterranean Chicken Zucchini Bake

If you have leftovers, store them in an airtight container. You can keep it in the fridge for up to 3 days. To reheat, place it in the oven at 350ºF (175ºC) until warm.

Tips to Make Mediterranean Chicken Zucchini Bake

• For extra flavor, marinate the chicken in olive oil and spices for a few hours before cooking.
• Try adding other vegetables like bell peppers or spinach for more color and nutrients.
• If you want a creamier dish, add a splash of cream before baking.

Variation

Feel free to experiment! You can substitute chicken with turkey or even tofu for a vegetarian option. Different herbs like basil or thyme can also change the flavor profile.

FAQs

1. Can I freeze the Mediterranean Chicken Zucchini Bake?
Yes, you can freeze it! Just make sure it cools completely before wrapping. It can last for up to 2 months in the freezer.

2. Is this dish gluten-free?
Yes, the Mediterranean Chicken Zucchini Bake is gluten-free as long as the chicken stock you use is gluten-free.

3. Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and bake just before serving. This saves time on busy nights!

Enjoy creating this wonderful Mediterranean Chicken Zucchini Bake! It’s a delightful way to enjoy a healthy, home-cooked meal.

Mediterranean Chicken Zucchini Bake

A simple and delicious Mediterranean Chicken Zucchini Bake combining tender chicken, fresh veggies, and gooey cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken and marinade

• 2 pieces boneless skinless chicken breasts, sliced horizontally to make 4 cutlets
• 3 tablespoons olive oil
• 1 teaspoon salt and black pepper, divided
• 1 teaspoon instant chicken stock (optional) Optional for added flavor
• 2 tablespoons garlic powder
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano Fresh oregano recommended

Vegetables and cheese

• 1 piece zucchini, thinly sliced
• 2 pieces tomatoes, chopped
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 1/2 piece onion, chopped

Garnish

• 1 tablespoon fresh parsley, for garnish For serving

Method

 

Preparation

1. Preheat your oven to 400ºF (200ºC).
2. Add chicken cutlets to a shallow plate. Season with olive oil, garlic powder, oregano, instant chicken stock (if using), salt, and pepper.
3. Transfer the chicken to a baking dish. Top with onion, zucchini, and tomatoes. Sprinkle the veggies with salt and pepper, and drizzle with olive oil.
4. Top the chicken and veggies with shredded mozzarella and Parmesan cheese.

Cooking

1. Bake uncovered for about 20 minutes or until the chicken is cooked through. You can broil it for the last 2-3 minutes for a golden finish.
2. Let the dish rest for 5 to 10 minutes before serving. Serve over cauliflower rice, rice, or couscous.

Notes

For extra flavor, marinate the chicken in olive oil and spices for a few hours before cooking. Feel free to substitute chicken with turkey or tofu for a vegetarian option. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.