Cheesy Chicken Zucchini Bake

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 mediumcourgettes, sliced into 6 mm (¼-inch) rounds
• 170 g (1.5 cups)low-moisture mozzarella, freshly grated
• 3 clovesgarlic, minced
• 1 tbspItalian seasoning (a blend of oregano, basil and thyme)
• 30 ml (2 tbsp)extra-virgin olive oil
• ½ tspred pepper flakes (optional)
• 1 tspsea salt
• ½ tspfreshly cracked black pepper
• To tastefresh parsley or basil, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Prepare courgettes

   Wash the courgettes and slice them into even 6 mm (¼-inch) rounds. Pat the slices thoroughly dry with paper towels to remove surface moisture.

3. 3

   Season the chicken

   In a large bowl, toss the chicken pieces with the olive oil, Italian seasoning, salt and pepper. Leave to marinate for at least 10 minutes while the oven heats.

4. 4

   Sear the chicken

   Optional: for a deeper flavour, sear the seasoned chicken in a hot frying pan over medium-high heat until a golden crust forms, then add it to the baking dish.

5. 5

   Fill the dish

   Arrange the chicken and courgette in an even layer in a 23 × 33 cm (9 × 13-inch) baking dish. Add the minced garlic and red pepper flakes, then toss lightly to distribute them.

6. 6

   Bake until cooked

   Bake for 20–25 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the courgette is tender-crisp.

7. 7

   Add the cheese

   Take the dish out of the oven and scatter the grated mozzarella generously over the top.

8. 8

   Brown the cheese

   Switch the oven to the grill setting and return the dish for 60–90 seconds, until the cheese bubbles and develops golden-brown spots.

9. 9

   Garnish and serve

   Finish with fresh parsley or basil and serve straight away.

What is a chicken and courgette bake?

This is an American-Mediterranean-style oven dish: bite-sized chicken and courgette are seasoned with olive oil, garlic and dried herbs, then topped with mozzarella. It draws on familiar Mediterranean flavours in a simple, casserole-style format.

The version here keeps the vegetables in rounds and adds the cheese near the end. That helps the courgette retain some bite while the mozzarella gets a brief, golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the courgettes contribute some of the carbohydrates. Olive oil and mozzarella are the main sources of fat; serve a generous side of salad or other vegetables to balance the plate.

Prepare the courgette well

Even slices: cutting the courgette into uniform 6 mm rounds helps the pieces cook at a similar rate.

Dry surfaces: patting the rounds dry reduces excess moisture in the baking dish. This is particularly useful because courgette releases water as it cooks.

Season and sear the chicken

Herb coating: olive oil helps the Italian seasoning, salt and pepper coat the chicken. The brief rest while the oven heats gives the flavours time to settle in.

Optional browning: searing the chicken first adds a browned surface, but it is an extra step. If you choose to do it, cook over medium-high heat until a golden crust forms before transferring the pieces to the baking dish.

Watch the baking time

Doneness: begin checking around the 20-minute mark. The chicken should reach 74°C (165°F) internally, while the courgette should be tender but not falling apart.

Even layer: spreading the chicken and courgette across the dish helps them cook more evenly. Crowded or overlapping pieces may take longer.

Finish the mozzarella under the grill

Late addition: adding the mozzarella after the main bake gives it less time to overcook and helps it melt over the chicken and vegetables.

Short grill: keep a close eye on the dish for the 60–90 seconds under the grill; the cheese can go from bubbling to too dark quickly.

What to serve alongside it

For a light accompaniment, serve the bake with a green salad or extra steamed vegetables. A squeeze of lemon can bring a fresh contrast to the rich, melted cheese.

For a more substantial meal, add bread, rice or potatoes at the table. The dish is best served as soon as it comes out of the oven, while the cheese is still soft and bubbling.

Recipe notes & tips

• Cut the courgette rounds evenly so they cook at a similar pace.
• Dry the courgette thoroughly before adding it to the baking dish.
• Arrange the chicken and courgette in an even layer rather than piling them up.
• Use a food thermometer to check that the chicken reaches 74°C (165°F).
• Stay by the oven while the cheese is under the grill, as it browns quickly.
• Add the parsley or basil just before serving for a fresh finish.

Variations

• Add lemon: finish with a little lemon zest or juice for a bright note.
• Change the herbs: use a different Italian herb blend while keeping the seasoning to taste.
• Use another cheese: substitute a similar melting cheese for the mozzarella.
• Make it spicier: increase the red pepper flakes to suit your preference.
• Add sliced onion: arrange it with the chicken and courgette before baking.

Common mistakes to avoid

• Wet courgette: pat the rounds dry before baking to limit excess moisture.
• Uneven slices: cut the courgette to a consistent thickness so pieces cook evenly.
• Crowded dish: spread the ingredients into an even layer rather than stacking them.
• Guessing doneness: check the chicken with a thermometer and cook it to 74°C (165°F).
• Over-grilling: watch closely and remove the dish as soon as the cheese bubbles and browns.
• Adding cheese too early: wait until the main bake is complete before topping the dish.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until piping hot; the courgette may soften further after storage.

Frequently asked questions