Mediterranean Chicken Zucchini Bake

Ingredients

• 2boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 mediumcourgettes, sliced into half-moons
• 150 g (1 cup)cherry tomatoes, halved
• ½red onion, thinly sliced
• 2 clovesgarlic, minced
• to tasteolive oil
• to tastedried oregano
• to tastedried basil
• to tastesmoked paprika
• to tastesalt
• to tasteblack pepper
• 55 g (½ cup)shredded mozzarella
• 25 g (¼ cup)grated Parmesan
• to tastefresh parsley, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the dish

   Grease a 23 × 33 cm (9 × 13-inch) baking dish with olive oil.

3. 3

   Mix the ingredients

   Put the chicken, courgettes, cherry tomatoes, onion and garlic in a mixing bowl. Drizzle with olive oil, add the seasonings and mix thoroughly.

4. 4

   Fill the dish

   Spread the mixture evenly in the prepared baking dish.

5. 5

   Add the cheese

   Scatter the mozzarella and Parmesan over the top.

6. 6

   Bake until golden

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10–15 minutes, until the cheese is golden brown and the chicken reaches an internal temperature of 75°C (165°F).

7. 7

   Garnish and serve

   Finish with fresh parsley before serving.

What is Mediterranean chicken courgette bake?

This is a casserole-style combination of chicken, vegetables, herbs and cheese, baked together until the chicken is cooked and the topping is browned. Its Mediterranean character comes from the courgettes, tomatoes, garlic, herbs and olive oil rather than from a single traditional regional recipe.

One-pan method: the chicken and vegetables cook in the same dish, while mozzarella and Parmesan add a savoury, bubbling finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 32g protein, 20g carbs, 15g fat.

Chicken supplies much of the protein, while the courgettes, tomatoes and onion contribute most of the carbohydrates. Olive oil and the mozzarella and Parmesan account for much of the fat. Serve with extra salad or vegetables if you want to add more volume to the plate.

Choosing the ingredients

Chicken: cut the breasts into similarly sized bite-sized pieces so they cook at a similar pace. Trim away any excess fat before mixing.

Getting the vegetables ready

Courgettes and tomatoes: slice the courgettes into half-moons and halve the tomatoes as directed. Keeping the pieces fairly even helps the mixture bake consistently.

Onion and garlic: thinly slice the onion and mince the garlic so they are well distributed through the dish.

Seasoning the mixture

Oil and herbs: drizzle the ingredients with olive oil and season with oregano, basil, smoked paprika, salt and black pepper. Mix until the chicken and vegetables are coated.

Why the bake is covered first

Foil: covering the dish for the first 20 minutes shields the cheese from direct browning while the chicken and vegetables bake. Removing it for the final 10–15 minutes lets the cheese colour.

Checking doneness

Chicken: check the thickest pieces with a food thermometer and look for 75°C (165°F) internally. If they have not reached that temperature, continue baking and check again.

Topping: the cheese should be golden brown at the end of baking. Allow for the stated 10–15 minutes uncovered, checking as it approaches the finish.

Serving the bake

Finish: sprinkle with fresh parsley just before serving. A simple green salad or crusty bread makes an easy accompaniment.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help it cook at the same rate.
• Mix the oil and seasonings through the ingredients before spreading them in the dish.
• Keep the foil on for the first 20 minutes, then uncover to brown the cheese.
• Check the chicken temperature in a thick piece rather than relying only on the appearance of the cheese.
• Add the parsley just before serving to keep its fresh flavour prominent.

Variations

• Add olives: scatter a few pitted olives through the mixture before baking.
• Use feta: replace some of the mozzarella with crumbled feta for a sharper finish.
• Change the herbs: use extra oregano or basil to suit your preferred seasoning.
• Add peppers: include sliced bell pepper with the courgettes and tomatoes.
• Make it spicier: add a pinch of chilli flakes to the seasoning mix.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Skipping the temperature check: confirm the thickest chicken pieces reach 75°C (165°F).
• Uncovering too early: keep the foil on for the full first 20 minutes to protect the topping.
• Crowding the dish: spread the mixture evenly so the ingredients bake rather than pile up.
• Adding parsley before baking: garnish at the end to retain its fresh flavour.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions