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–+ servings
Bertha Jones

Mediterranean Chicken and Zucchini Bake

A bright and healthy Mediterranean-style chicken and zucchini bake that is easy to prepare, requires minimal cleanup, and is perfect for busy evenings or dinner parties.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts, cut into chunks Chicken thighs can be used for juicier results; increase baking time slightly.
  • 3 medium zucchinis, sliced into rounds For firmer texture, cut thicker rounds.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced About 1 teaspoon minced.
  • 1 tablespoon lemon juice, from 1 lemon About 2 tablespoons.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.75 cup shredded mozzarella or Italian cheese blend
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the chicken chunks and zucchini rounds. Drizzle with olive oil.
  3. Add minced garlic, lemon juice, oregano, basil, salt, and pepper. Toss until evenly coated.
  4. Spread the chicken and zucchini mixture in a single layer in the prepared baking dish.
  5. Evenly sprinkle the shredded mozzarella over the top, then finish with grated Parmesan.
Cooking
  1. Bake uncovered for 25–30 minutes. The chicken should reach 165°F (74°C) and the cheese should be golden and bubbly.
  2. Remove the dish from the oven and let rest for 3–5 minutes. Sprinkle with chopped fresh parsley and serve warm.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 10gProtein: 40gFat: 30gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 2g

Notes

For a lighter meal, serve over baby spinach or arugula so the residual heat wilts the greens. If you prefer a dairy-free version, omit the cheeses and add a sprinkle of nutritional yeast or finish with a lemon-herb drizzle. For variations, you can add halved cherry tomatoes, Kalamata olives, or swap zucchini for eggplant.

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