When you’re craving a dish that’s both nourishing and deeply flavorful, this Mediterranean Chicken Zucchini Bake delivers in every way. It’s a no-fuss, oven-to-table meal that layers juicy chicken over tender vegetables, enriched with sun-dried tomatoes and a blanket of melted cheese.
Inspired by the sun-soaked ingredients of the Mediterranean, this bake is light but satisfying, fresh yet cozy. Zucchini softens into a buttery base, while the chicken stays moist and fragrant thanks to a blend of garlic and herbs. It’s a recipe that feels special enough for guests but is simple enough to whip up on a weeknight.
There’s no need for complicated techniques or long ingredient lists. With just seven main components, this one-pan wonder brings hearty, wholesome cooking straight to your kitchen.
Key Ingredients Breakdown
Each ingredient in this bake brings a specific texture or flavor to the table, creating a balanced and delicious result.
Chicken Breasts
Lean and versatile, boneless chicken breasts are the star of this dish. They soak up the savory herb blend while baking to tender perfection. If you prefer darker meat, boneless thighs are an equally great choice.
Zucchini
Mild and slightly sweet, zucchini acts as a gentle foundation for the dish. As it bakes, it becomes soft and flavorful, absorbing the juices from the chicken and seasonings. Yellow squash works just as well if that’s what you have on hand.
Sun-Dried Tomatoes
Chewy, tangy, and concentrated in flavor, sun-dried tomatoes give this recipe a distinct Mediterranean edge. For a different twist, try chopped roasted red peppers or a handful of cherry tomatoes.
Red Onion
Red onion adds sweetness and depth. When baked, it becomes tender and mellow. Feel free to use white or yellow onion in its place if needed.
Mozzarella Cheese
Creamy and gooey when melted, mozzarella forms a rich topping that brings the whole dish together. For a more assertive flavor, combine it with crumbled feta or shredded parmesan.
Olive Oil
A staple in Mediterranean cooking, olive oil adds richness while helping everything roast evenly. Use extra virgin olive oil for its bold, fruity flavor.
Garlic and Dried Herbs
A combination of garlic, oregano, basil, and thyme infuses the dish with irresistible aroma. Fresh herbs can be used if you want to brighten the flavor even further.
Optional add-ins like olives, lemon zest, or fresh parsley can bring extra dimension to the dish without much extra work.
Cooking Instructions
1. Prep Your Oven and Dish
Start by preheating your oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with olive oil to prevent sticking and add flavor.
2. Layer the Vegetables
Slice 2 medium zucchinis and 1 red onion thinly. Mince 3 garlic cloves and chop ½ cup sun-dried tomatoes. Spread all the vegetables evenly in the prepared dish. Drizzle with 2 tablespoons of olive oil and toss to coat.
3. Season the Chicken
Take 1.5 pounds of boneless, skinless chicken breasts and pat them dry. Season both sides with salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Place the chicken pieces on top of the vegetable layer.
4. Add Cheese and Extra Herbs
Sprinkle 1 to 1½ cups of shredded mozzarella cheese over the chicken. Add a light dusting of dried thyme or fresh rosemary if desired.
5. Bake Covered, Then Uncovered
Cover the dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and return to the oven for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbling.
6. Rest Before Serving
Once out of the oven, let the dish sit for 5–10 minutes. This allows everything to settle and makes it easier to serve.
Mistakes to Watch Out For
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Be sure to pat the chicken dry so it browns properly.
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Don’t overcook the chicken—check for doneness with a thermometer.
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Avoid overcrowding the pan, which can lead to steaming instead of roasting.
Tips, Swaps, and Flavor Ideas
Helpful Tips
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Use evenly cut zucchini slices to ensure even cooking.
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A sprinkle of parmesan can add a crispy, salty top layer.
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Drain oil-packed sun-dried tomatoes to avoid excess grease.
Flavor Tweaks
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Heat Lovers: Add crushed red pepper flakes to the seasoning mix.
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Citrus Finish: Squeeze fresh lemon juice over the dish after baking for a bright finish.
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Cheese Swap: Try a mix of mozzarella and sharp provolone or goat cheese.
Substitutions and Diet Notes
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Dairy-Free: Omit cheese or use a dairy-free alternative.
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Meat-Free: Replace chicken with white beans or eggplant for a vegetarian version.
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Low-Carb Friendly: With no grains or starchy fillers, this meal fits well into a low-carb or keto lifestyle.
Serving Suggestions
This chicken and zucchini bake is filling on its own but pairs well with a variety of sides.
Try it with:
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A fresh tomato and cucumber salad with olive oil and lemon
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Couscous, rice, or quinoa for a heartier plate
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Toasted pita bread or warm flatbread to scoop up the juices
Beverage Pairings:
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A dry white wine such as Vermentino or Sauvignon Blanc complements the herby flavors
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Sparkling water with lime or cucumber for a clean, non-alcoholic option
It’s a go-to dish for dinner parties, weeknight meals, or even lunch leftovers.
Nutritional Highlights
This recipe balances lean protein, vegetables, and healthy fats in one satisfying meal.
Protein Source
The chicken provides a hearty, lean source of protein that keeps you full and energized.
Vegetable Benefits
Zucchini and red onion are both high in water content and rich in vitamins, bringing freshness and fiber to the meal.
Good Fats
Olive oil and sun-dried tomatoes add healthy fats that help enhance flavor and improve the absorption of nutrients.
Cheese in Moderation
Mozzarella keeps the dish creamy and satisfying while remaining relatively low in sodium compared to stronger cheeses.
It’s a naturally gluten-free, low-carb meal with wholesome ingredients and balanced nutrition.
Frequently Asked Questions
Can I make this dish in advance?
Yes, it’s ideal for prepping ahead. Assemble everything, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Is it okay to freeze the leftovers?
Certainly. After baking and cooling, divide into airtight containers and freeze for up to 2 months. Reheat covered in the oven at 350°F until warm.
Why is my zucchini watery?
Zucchini contains a lot of moisture. To reduce wateriness, sprinkle slices with salt and let them sit for 10 minutes before patting them dry.
Can I swap out the vegetables?
Absolutely. Feel free to add bell peppers, mushrooms, or spinach. Just make sure everything is cut to a similar size for even cooking.
Do I have to use an oven?
While baking is the easiest method, you could sear the chicken and vegetables in a skillet, then finish under the broiler for a crispy top.
What cheese alternatives can I use?
Try shredded provolone, crumbled feta, or a dairy-free cheese. Each will give the dish a unique twist.
Is this recipe suitable for keto diets?
Yes, it’s naturally low in carbs and fits well with keto and gluten-free eating plans.
A flavorful Mediterranean-style chicken and zucchini bake, combining tender chicken, roasted vegetables, sun-dried tomatoes, and melted cheese into a simple, one-pan dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken breasts
2 medium zucchinis, sliced thin
1 red onion, sliced
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
1 to 1½ cups shredded mozzarella cheese
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme (optional)
Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
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Spread zucchini, onion, garlic, and sun-dried tomatoes evenly in dish. Drizzle with olive oil and toss.
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Season chicken with herbs, salt, and pepper. Lay over vegetable mixture.
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Sprinkle cheese on top and add optional herbs.
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Cover with foil and bake for 25 minutes.
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Uncover and bake for another 15–20 minutes, until chicken is fully cooked.
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Let rest 5–10 minutes before serving.