Chicken Zucchini Bake

If you’re looking for a healthy but satisfying dinner, this Mediterranean-inspired Chicken Zucchini Bake checks all the boxes.

Juicy chunks of chicken, tender zucchini, sweet little tomatoes, and plenty of melty cheese all baked together in one dish for an easy meal. It’s naturally high in protein, and the leftovers are just as good the next day.

This is one of those dinners you’ll want to keep in rotation when you need something wholesome yet comforting.

Ingredients You’ll Need

• Dried oregano, paprika, and basil – A quick seasoning blend for Mediterranean flavor.
• Chicken breasts – Cut into ½-inch cubes to ensure even cooking. Boneless thighs also work.
• Zucchini squash – Slice into half rounds; they stay tender without turning mushy. Try my Zucchini Tomato Casserole if you’re looking for another zucchini recipe.
• Grape tomatoes – Halved for even cooking.
• Red onion – Thinly sliced so it softens into the bake.
• Garlic – Fresh or jarred, either works.
• Olive oil – Helps coat the chicken and vegetables for roasting.
• Mozzarella and Parmesan cheese – Mozzarella melts smoothly, while Parmesan adds a sharper finish. Freshly grated Parmesan gives the best flavor.

How to Make Chicken Zucchini Bake

Preheat your oven to 375°F and grease a 9×13 baking dish.

Stir together oregano, paprika, basil, salt, pepper, and red pepper flakes in a small bowl.

Add chicken, zucchini, tomatoes, onion, garlic, and olive oil to a big bowl. Toss it all together, then sprinkle in the seasoning mix and stir again so everything is coated.

Spread into your prepared baking dish.

Top with mozzarella and Parmesan. Cover with foil and bake for 20 minutes.

As a side note, if you want a little crunch, mix the mozzarella and parmesan with some panko crumbs!

Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden and the chicken reaches an internal temperature of 165°F.

Serving Ideas

This vegetable-filled chicken bake holds up well on its own, but I usually add something on the side. A crisp Mediterranean Cucumber Salad is a nice balance because it’s cool and refreshing next to the warm bake.

If I want to stretch dinner a bit further, a scoop of Mediterranean Couscous Salad makes it feel more complete.

You can also keep it low-carb and just serve with additional veggies like roasted asparagus, broccoli, or even a big side salad.

Cheesy Chicken & Zucchini Bake Variations

There are numerous ways to adapt this Mediterranean chicken bake to suit your available ingredients. If you prefer stronger flavors, consider swapping the mozzarella for feta or adding a bit of goat cheese. Extra vegetables, like mushrooms, spinach, or bell peppers, blend right in and make this dish more filling.

For a little heat, I sometimes add red pepper flakes or even a pinch of cayenne. If you’re keeping it more keto-friendly, skip the tomatoes and pile on extra zucchini or fresh spinach instead.

And if you’re into meal prep, bake the mixture in smaller containers so you’ve got easy lunches ready to go.

Storing and Reheating Leftovers

Leftovers can be stored in the fridge for up to 3 days. Just pop a serving in the oven or microwave to reheat.

The zucchini gets a little softer, but the flavors stay amazing.