Imagine a vibrant, sun drenched dinner that’s effortlessly healthy, packed with flavor, and requires only one pan. Welcome to the magic of this Mediterranean Chicken Zucchini Bake. We’ve perfected this recipe to solve the single biggest problem plaguing similar dishes: watery zucchini. Our foolproof method guarantees a perfectly roasted, deeply flavorful bake every single time.
This simple meal is more than just a recipe; it’s a testament to the delicious, wholesome power of Mediterranean cooking. Drawing on the recognized health benefits of the Mediterranean diet, this dish is naturally low-carb and gluten-free. It has the rustic charm you might find in a Mediterranean chicken zucchini bake from Jamie Oliver, but with a critical technique that sets it apart.
Table of Contents
Why You’ll Love This Recipe
- Guaranteed No-Soggy Results: Our critical zucchini prep step eliminates excess water for a perfectly roasted texture.
- One-Pan Wonder: Minimal cleanup! Everything cooks together in one baking dish for a hassle-free weeknight dinner.
- Incredibly Flavorful: Juicy chicken, tender zucchini, sweet burst tomatoes, briny olives, and two kinds of cheese create a symphony of classic Mediterranean tastes.
- Healthy & Wholesome: This is a light yet satisfying meal you can feel good about. It’s a perfect fit for a healthy lifestyle and is even Weight Watchers friendly.
- Quick & Easy: With just 15 minutes of active prep, this recipe respects your time.
Ingredients & Flavor Expertise
The beauty of this dish lies in its simple, high-quality ingredients. Using the right components makes all the difference.
- Chicken Breast: Boneless, skinless chicken breast provides lean protein. You can cube it for hearty bites or explore other thin-sliced chicken breast recipes for even faster cooking.
- Zucchini: This summer squash is a low-carb hero. We’ll show you how to prep it properly, which is key for incorporating more non-starchy vegetables like zucchini into a low-carb diet.
- Cherry Tomatoes: These burst during baking, releasing their sweet juices to create a light, natural sauce.
- Extra Virgin Olive Oil: A cornerstone of Mediterranean cooking. A good quality EVOO adds flavor and the anti-inflammatory properties and monounsaturated fats found in olive oil.
- Feta & Mozzarella: The dream team of cheese! Feta provides that signature salty, tangy bite, while low-moisture mozzarella gives you that irresistible, gooey melt.
- Seasoning: A blend of garlic, Italian seasoning, salt, and pepper forms our flavor base.
Pro Tip: Elevate Your Flavors
- Herbs: For a brighter, more aromatic dish, swap the dried Italian seasoning for fresh herbs. Use a 3:1 ratio: for every 1 teaspoon of dried herbs, use 1 tablespoon of fresh, chopped herbs like oregano, basil, or thyme.
- Feta: For the best texture, choose a block of feta packed in brine over pre-crumbled varieties. Block feta is creamier and has a more pronounced tangy flavor, whereas pre-crumbled feta is often drier due to anti-caking agents.
Ingredients
- 1.5 lbs Boneless, skinless chicken breast, cubed
- 3 medium Zucchini, chopped into 1/2-inch half-moons
- 1 pint Grape or cherry tomatoes, halved
- 1/4 cup Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Kosher salt, divided (1/2 tsp for zucchini, 1/2 tsp for seasoning)
- 1/4 teaspoon Black pepper
- 1/2 cup Feta cheese, crumbled from a block
- 1/2 cup Shredded low-moisture mozzarella cheese
- 1/4 cup Kalamata olives, pitted and halved
How to Make Mediterranean Chicken Zucchini Bake (Step-by-Step)
This one-pan meal is as easy as prep, season, and bake. Follow these steps for perfect results.
Step 1: Prep Zucchini (The No-Soggy Secret!)
This is the most crucial step. Place the chopped zucchini in a colander and toss it with 1/2 teaspoon of Kosher salt. Let it sit for 15-20 minutes. You will see beads of water form on the surface as the salt draws out excess moisture. Afterward, pat the zucchini completely dry with paper towels. This ensures your final dish is flavorful and roasted, not steamed and watery.
Step 2: Preheat & Combine
Preheat your oven to 400°F (200°C). In a large bowl, combine your cubed chicken, the thoroughly dried zucchini, halved cherry tomatoes, and Kalamata olives.
Step 3: Season the Bake
Drizzle the mixture with olive oil. Add the minced garlic, Italian seasoning, the remaining 1/2 teaspoon of Kosher salt, and black pepper. Toss until every single piece is beautifully and evenly coated.
Step 4: The First Bake
Spread the seasoned mixture in a single, even layer in a 9×13 inch baking dish or on a large sheet pan. Bake for 15-20 minutes. At this point, the chicken should be almost cooked through (an instant-read thermometer should register around 155°F).
Step 5: Add Cheese & Finish
Remove the pan from the oven and sprinkle the crumbled feta and shredded mozzarella evenly over the top. Return it to the oven for another 5-10 minutes. The bake is done when the cheese is melted, bubbly, and beautifully golden in spots. For safety and perfect texture, always double-check by ensuring the chicken reaches a safe internal temperature of 165°F with a meat thermometer.
Step 6: Rest & Serve
Let the dish rest for 5 minutes before serving. This important step allows the juices to settle and redistribute, making the chicken even more tender. Garnish with fresh parsley or oregano if you like.
Serving Suggestions & Upgrades
This recipe is a complete meal on its own, but it also pairs wonderfully with other dishes.
- Grains: Serve over fluffy quinoa, couscous, or orzo to soak up the delicious pan juices.
- Low-Carb: For a keto-friendly option, pair it with cauliflower rice or a simple arugula salad.
- Bread: A side of crusty bread is perfect for dipping.
Upgrade Your Bake: Quick Lemon-Tahini Drizzle
To add a creamy, zesty contrast that elevates the entire dish, whip up this simple drizzle in under two minutes.
- Ingredients: 1/4 cup tahini, 2-3 tbsp lemon juice, 3-4 tbsp cold water, 1/4 tsp garlic powder, pinch of salt.
- Instructions: In a small bowl, whisk the tahini and lemon juice until it thickens. Add the cold water, one tablespoon at a time, whisking until you reach a smooth, pourable consistency. Stir in the garlic powder and salt. Drizzle over the bake just before serving.
Mediterranean Chicken Bake Recipe
Ingredients
- 1.5 lbs Boneless skinless chicken breast, cubed
- 3 medium Zucchini chopped into 1/2-inch half-moons
- 1 pint Grape or cherry tomatoes halved
- 1/4 cup Extra virgin olive oil
- 3 cloves Garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Kosher salt divided (1/2 tsp for zucchini, 1/2 tsp for seasoning)
- 1/4 teaspoon Black pepper
- 1/2 cup Feta cheese crumbled from a block
- 1/2 cup Shredded low-moisture mozzarella cheese
- 1/4 cup Kalamata olives pitted and halved
Instructions
- Prep Zucchini (The No-Soggy Secret): Place the chopped zucchini in a colander. Toss with 1/2 teaspoon of Kosher salt and let sit for 15-20 minutes to draw out excess moisture. Pat the zucchini completely dry with paper towels before proceeding.
- Preheat & Combine: Preheat your oven to 400°F (200°C). In a large bowl, combine the cubed chicken, dried zucchini, cherry tomatoes, and olives.
- Season the Bake: Drizzle the mixture with olive oil. Add the minced garlic, Italian seasoning, the remaining 1/2 teaspoon Kosher salt, and black pepper. Toss until everything is evenly and generously coated.
- First Bake: Spread the seasoned mixture in a single layer in a 9×13 inch baking dish or on a large sheet pan. Bake for 15-20 minutes, until the chicken is nearly cooked through (a thermometer should read around 155°F).
- Add Cheese & Finish: Remove the pan from the oven. Sprinkle evenly with the crumbled feta and shredded mozzarella. Return to the oven and bake for an additional 5-10 minutes, or until the chicken reaches a final internal temperature of 165°F and the cheese is melted and bubbly with golden spots.
- Rest & Serve: Let the dish rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with fresh parsley or oregano if desired.
Notes
Nutrition
- Calories: 420kcal
- Protein: 40g
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 650mg
- Cholesterol: 110mg
Frequently Asked Questions
How do I prevent the zucchini from making the bake too water
The key is to “sweat” the zucchini. Tossing it with salt for 15-20 minutes draws out a significant amount of water. You must then pat it completely dry with paper towels before baking. This is the single most important step for a perfect texture.
Can I use pre-cooked chicken (like rotisserie) instead of raw chicken breast?
Absolutely! This is a great time-saver. Simply shred the rotisserie chicken and add it to the vegetables during the last 5-10 minutes of baking, along with the cheese, just to heat it through.
How long do leftovers last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even more delicious the next day. Reheat gently in the microwave or a 350°F oven until warmed through.
What are the best substitutions to keep this recipe Keto or Low-Carb?
This recipe is already naturally Keto-friendly and low-carb! To keep it that way, serve it as is or with a side of cauliflower rice or a simple green salad. Avoid high-carb sides like pasta or potatoes. You can also swap mozzarella for Parmesan cheese for a saltier, nuttier flavor.
