Chicken Zucchini Bake - Delicious Chicken Recipes
When I think of comfort food that doesn’t weigh me down, this chicken zucchini bake is one of my favorites. The chicken turns juicy, the zucchini stays tender, and together they soak up just enough flavor to feel like a cozy meal without the guilt. I first made this on a weeknight when I had leftover zucchini rolling around in the fridge and some chicken that needed cooking. The result? A dish that my family now asks for by name.
This isn’t one of those complicated Mediterranean chicken recipes where you need a cabinet full of exotic spices. It’s simple, fresh, and it has that honest homemade feel. Every bite gives you the comfort of a casserole while staying in the category of healthy things to bake. The mix of chicken and zucchini makes it one of the best zucchini recipes I’ve ever tried, especially if you’re looking for easy things to bake for dinner.
Think of it as the kind of meal that checks all the boxes: one of the best chicken recipes for busy nights, a Mediterranean chicken recipe without fuss, and a dependable family favorite you’ll want to add to your rotation. If you’re anything like me, you’ll keep coming back to it whenever you need something warm, simple, and satisfying.
Servings: 4 servings
Ingredients
- 2 medium zucchini, sliced into thin rounds
- 2 cups cooked chicken breast, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish with a little olive oil.
- In a skillet, heat olive oil and sauté the onion and garlic until soft and fragrant.
- Add the zucchini slices and cook for 3 to 4 minutes until slightly tender but not mushy.
- Layer half of the zucchini in the baking dish, followed by half of the shredded chicken and cherry tomatoes.
- Sprinkle with oregano, basil, salt, and pepper. Top with half of the mozzarella and parmesan.
- Repeat the layers with the remaining zucchini, chicken, and cheese.
- Bake for 25 to 30 minutes, until the top is golden and bubbly.
- Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.