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photorealistic Mediterranean Chicken Zucchini Bake plated dish in modern kitchen
Taha Ayad

Mediterranean Chicken Zucchini Bake

A light, comforting Mediterranean-inspired casserole made with tender chicken, roasted zucchini, cherry tomatoes, olives, herbs, and bright citrus, all baked together for a flavorful weeknight meal.
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Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken breasts or thighs seasoned
  • 3 medium zucchini sliced into 1/2-inch rounds
  • 2 cups cherry tomatoes halved
  • 1 large red onion thinly sliced
  • 3 garlic cloves minced
  • 1 cup kalamata olives
  • ½ cup feta cheese crumbled (optional)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed oregano
  • 1 teaspoon crushed thyme
  • 1 teaspoon ground paprika
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F.
  2. Slice the zucchini, halve cherry tomatoes, and slice the red onion.
  3. Season the chicken with olive oil, paprika, oregano, thyme, garlic, salt, and pepper.
  4. Arrange the zucchini, tomatoes, onion, olives, and garlic in a 9x13 baking dish.
  5. Nestle the seasoned chicken pieces on top of the vegetables.
  6. Drizzle olive oil and lemon juice evenly over the dish.
  7. Bake uncovered until the chicken reaches 165°F, about 35–40 minutes.
  8. Add crumbled feta during the last few minutes if desired.
  9. Broil briefly for a lightly golden top.
  10. Serve warm with couscous, rice, salad, or crusty bread.

Notes

  1. Use thicker zucchini slices to avoid mushiness.
  2. Add feta at the end to prevent melting into the vegetables.
  3. For meal prep, assemble ahead and bake when needed.
  4. Leftovers keep well for up to 4 days.
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