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 9x13 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.