What is Mediterranean chicken zucchini bake made of?

Mediterranean Chicken Zucchini Bake is packed with boneless chicken, fresh zucchini, ripe tomatoes, Kalamata olives, onions, feta cheese, garlic, and Mediterranean herbs. A splash of olive oil ties it all together, delivering a hearty and wholesome flavor. For another dish packed with Mediterranean flavor, try my Crispy Chicken Parmesan or a lighter choice like Zucchini Tomato Gratin .

Can I prepare chicken zucchini bake ahead of time?

Absolutely! Assemble Mediterranean Chicken Zucchini Bake in advance, cover, and refrigerate for up to 24 hours before baking. You may need to add 5 extra minutes to the bake time if cooking straight from the fridge. This makes it a lifesaver for busy nights or when hosting guests.

What cheese works best in Mediterranean casseroles?

Feta is the classic choice for Mediterranean Chicken Zucchini Bake because it doesn’t melt too much and provides a delicious tang. Goat cheese or even mozzarella can be used for a milder or creamier twist, depending on your taste.

How do I keep zucchini from getting soggy in a bake?

Salt your zucchini slices and let them rest for 10–15 minutes before patting dry. This step pulls out excess water, ensuring your Mediterranean Chicken Zucchini Bake stays firm and satisfying every time. For more veggie-packed recipes, try my Easy Stuffed Bell Peppers or Chicken Cordon Bleu Casserole .

Mediterranean Chicken Zucchini Bake – Ultimate 5-Step Healthy Dinner

Mediterranean Chicken Zucchini Bake: The Ultimate Cozy Family Dinner

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Mediterranean Chicken Zucchini Bake is a wholesome, flavor-packed dish with juicy chicken, crisp zucchini, cherry tomatoes, olives, and feta, all seasoned with garlic and Mediterranean herbs for a perfect healthy dinner.

Author: Paula
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

2 boneless skinless chicken breasts, cut in bite-sized pieces
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 medium red onion, thinly sliced
3 cloves garlic, minced
1/2 cup feta cheese, crumbled
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp sea salt
Fresh basil or parsley for garnish
Lemon wedges for serving

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Instructions

Preheat oven to 400°F (200°C).
Lightly salt zucchini slices and let rest 10 minutes, then pat dry.
Brush a large casserole dish with olive oil. Layer chicken, zucchini, tomatoes, onions, and olives.
Sprinkle with garlic, oregano, salt, and pepper. Drizzle with remaining olive oil.
Top with crumbled feta cheese.
Cover with foil and bake 20 minutes, then uncover and bake 10–15 more minutes, until chicken is cooked through and veggies are tender.
Let rest 5 minutes. Garnish with fresh herbs and lemon. Serve warm.

Notes

To make ahead, assemble and refrigerate up to 24 hours before baking.
Add roasted red peppers or artichoke hearts for extra flavor.
Leftovers reheat well for lunch.

Find it online: https://paularecipes.com/mediterranean-chicken-zucchini-bake/