Mediterranean Chicken Zucchini Bake – Healthy, Flavor-Packed Dinner Idea!
I’ve been making this Mediterranean-style chicken and zucchini bake for weeknights when I want something bright, healthy, and hands-off. Tender chicken chunks roast alongside sliced zucchini in lemon, garlic, and classic oregano and basil, then finish under bubbly mozzarella and Parmesan. It’s the kind of dish that feeds a family, packs well for leftovers, and doesn’t demand babysitting—perfect for busy evenings or an easy dinner party.
Why you’ll love this dish
This bake is fast, flavorful, and family-friendly. It balances lean protein with fresh vegetables and a zesty lemon-garlic punch. Because everything cooks in one dish, cleanup is minimal and there’s less stress on weeknights. It’s also easy to scale up for guests or halve for two.
“A perfect weeknight winner—light, cheesy, and full of Mediterranean flavor without extra fuss.”
If you enjoy simple baked chicken dinners with bold seasoning, you might also like the baked crunchy hot honey chicken for a sweeter, spicier twist.
How this recipe comes together
Start by preheating the oven to 400°F (200°C). In a large bowl, toss chicken chunks and zucchini slices with olive oil, minced garlic, lemon juice, dried oregano, dried basil, salt and pepper until everything is lightly coated. Spread the mixture evenly in a 9×13-inch baking dish, then top with shredded mozzarella and grated Parmesan. Bake uncovered for about 25–30 minutes until the chicken is cooked through and the cheese is golden and bubbly. Finish with chopped fresh parsley and serve.
For an alternative family-friendly slow-cooker approach, check the creamy ranch chicken crock pot to see how similar flavors can be adapted to low-and-slow cooking.
What you’ll need
- 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
- 3 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced (about 1 teaspoon)
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup shredded mozzarella or Italian cheese blend
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient notes and swaps:
- Chicken thighs (boneless) can be used for juicier results; increase baking time slightly.
- Use Greek seasoning or a pinch of red pepper flakes if you want more heat.
- For dairy-free, omit cheeses and add a sprinkle of nutritional yeast or finish with a lemon-herb drizzle.
- If you prefer thinner slices of zucchini, they’ll collapse more; for firmer texture, cut thicker rounds.
If you’re exploring other simple chicken-cooking methods, the air fryer chicken breast guide is handy for perfectly cooked chicken you can add to the bake or serve alongside.
Step-by-step instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chicken chunks and zucchini rounds. Drizzle with olive oil.
- Add minced garlic, lemon juice, oregano, basil, salt, and pepper. Toss until evenly coated.
- Spread the chicken and zucchini mixture in a single layer in the prepared baking dish.
- Evenly sprinkle the shredded mozzarella (or Italian blend) over the top, then finish with grated Parmesan.
- Bake uncovered for 25–30 minutes. The chicken should reach 165°F (74°C) and the cheese should be golden and bubbly.
- Remove the dish from the oven and let rest 3–5 minutes. Sprinkle with chopped fresh parsley and serve warm.
Best ways to enjoy it
Serve spooned straight from the baking dish onto plates for a rustic dinner. Pair with:
- A simple mixed-green salad and lemon vinaigrette.
- Warm crusty bread to mop up juices.
- Fluffy couscous, quinoa, or rice for a more filling plate.
- Roasted potatoes or a side of herbed orzo for Italian pairing.
For a lighter meal, serve over baby spinach or arugula so the residual heat wilts the greens.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. They’ll keep 3–4 days.
- Reheat single portions in the microwave until hot, or warm in a 350°F (175°C) oven for about 10–15 minutes to re-crisp the top.
- To freeze: cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Always reheat until the internal temperature reaches 165°F (74°C) for safety.
Helpful cooking tips
- Cut chicken into even-sized chunks so pieces cook uniformly.
- Pat zucchini slices dry if they’re very watery to avoid a soggy bake.
- If you like extra browning, broil for 1–2 minutes at the end—watch carefully to prevent burning.
- For added depth, marinate the chicken for 15–30 minutes in the lemon-olive oil mixture before baking.
- If you want crispier chicken edges, sear the chicken pieces quickly in a hot skillet for 1–2 minutes per side before tossing with zucchini and baking.
If you use an air fryer as a shortcut for the chicken portion, the air fryer chicken breast walkthrough explains timing and temperatures that translate well to this recipe.
Creative twists
- Mediterranean plus: add halved cherry tomatoes and Kalamata olives for a briny-sweet boost.
- Cheesy swap: try crumbled feta in place of or alongside the Parmesan for more tang.
- Low-carb: swap zucchini for eggplant or add cauliflower florets.
- Kid-friendly: omit the lemon for a milder taste and use a mild Italian cheese blend.
- Spicy: add crushed red pepper flakes or a drizzle of harissa before baking.
Common questions
Q: How long does this take to prep and cook?
A: Active prep is about 10–15 minutes (chopping and tossing). Bake time is 25–30 minutes, so plan for roughly 40–50 minutes total.
Q: Can I use frozen chicken or zucchini?
A: For best texture, use thawed chicken and fresh zucchini. Frozen, partially thawed chicken will alter cooking time and frozen zucchini gets very watery when baked.
Q: Is this freezer-friendly?
A: Yes. Cool completely, store in a freezer-safe container, and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Q: What internal temperature should the chicken reach?
A: 165°F (74°C) in the thickest piece—use a probe thermometer for accuracy.
Q: Can I make this dairy-free or vegetarian?
A: Dairy-free: omit cheeses and add toasted pine nuts or a lemon-herb drizzle. Vegetarian: swap chicken for firm cubed tofu or a canned white bean mix; adjust bake time until heated through.
Q: Any help if my zucchini releases too much water?
A: Salt the zucchini slices lightly and let them sit for 10 minutes, then pat dry before mixing. Thicker slices also retain more texture.
If you want other easy chicken weeknight ideas, the Cajun chicken pasta recipe is another quick, flavor-forward option.
Enjoy this simple, healthy Mediterranean chicken zucchini bake—bright, cheesy, and reliably satisfying.
Mediterranean Chicken and Zucchini Bake
Ingredients
Method
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chicken chunks and zucchini rounds. Drizzle with olive oil.
- Add minced garlic, lemon juice, oregano, basil, salt, and pepper. Toss until evenly coated.
- Spread the chicken and zucchini mixture in a single layer in the prepared baking dish.
- Evenly sprinkle the shredded mozzarella over the top, then finish with grated Parmesan.
- Bake uncovered for 25–30 minutes. The chicken should reach 165°F (74°C) and the cheese should be golden and bubbly.
- Remove the dish from the oven and let rest for 3–5 minutes. Sprinkle with chopped fresh parsley and serve warm.
