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Mediterranean Chicken Zucchini Bake topped with fresh herbs and spices

Mediterranean Chicken Zucchini Bake

A quick and wholesome one-dish bake featuring tender chicken, zucchini, lemon, garlic, and Mediterranean herbs topped with melted mozzarella and Parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Bake
  • 1.5 pounds boneless, skinless chicken breasts, cut into chunks
  • 3 medium zucchinis, sliced into rounds about 1/4 inch thick Thinner slices will cook faster; avoid thicker than 1/2 inch.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon juice of (about 2 tablespoons)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup shredded mozzarella or Italian cheese blend
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, basil, salt, and pepper.
  3. Add the chicken chunks to the bowl and toss until evenly coated. Let the chicken rest in the mixture for 5–10 minutes.
  4. Arrange a single layer of zucchini rounds across the bottom of the prepared dish, lightly seasoning with a pinch of salt and pepper.
  5. Scatter half of the marinated chicken over the first zucchini layer.
  6. Add another layer of zucchini rounds on top of the chicken, season lightly again, then add the remaining chicken pieces.
  7. Evenly sprinkle the shredded mozzarella and then the grated Parmesan over the top.
Cooking
  1. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender but not mushy.
  2. Remove the dish from the oven and let it sit for 5 minutes. Finish with chopped fresh parsley and an extra squeeze of lemon before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 8gProtein: 35gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 3g

Notes

This dish pairs well with a crisp green salad or couscous. To prevent a watery bake from zucchini, salt zucchini lightly and let it sit on paper towels for 10 minutes before layering.

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