Mediterranean Chicken Zucchini Bake
This one-pan Mediterranean Chicken Zucchini Bake is cozy, cheesy, and packed with bold flavors. It's naturally low-carb and gluten-free perfect for weeknights.
Equipment
- Baking dish
- Mixing bowl
- Oven
Ingredients
- 2 boneless chicken breasts or thighs, cubed
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish with olive oil or nonstick spray.
- In a large bowl, toss chicken, zucchini, tomatoes, onion, and garlic with olive oil. Add herbs and spices, then season with salt and pepper.
- Transfer mixture to the baking dish and spread evenly. Top with mozzarella and parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Assemble ahead and bake fresh. You can also freeze it for up to 2 months.