Mediterranean Chicken Zucchini Bake – Easy One Pan Dinner Recipe

Name: Mediterranean Chicken Zucchini Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 medium zucchini, sliced into 1/2-inch half-moons; 1 cup cherry tomatoes, halved; 1 medium red onion, thinly sliced; 1/3 cup Kalamata olives, pitted and halved; 1/4 cup sun-dried tomatoes, chopped; 1/2 cup feta cheese, crumbled; 2 tablespoons extra virgin olive oil, divided; 2 tablespoons lemon juice, divided (from 1 large lemon); 3 cloves garlic, minced, divided; 2 teaspoons dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste; 1/2 teaspoon crushed red pepper flakes (optional)

Posted on September 15, 2025

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The sizzle of juicy chicken mingling with sweet zucchini, bursts of sun-dried tomato, and a sprinkle of crumbly feta… it’s the kind of aroma that makes your whole kitchen feel like a cozy Mediterranean retreat. I’ll never forget the first time I whipped up this Mediterranean Chicken Zucchini Bake—it was one of those nights when my fridge looked a little sad, but somehow, every ingredient came together in a one pan dinner that tasted like pure sunshine. Honestly, this recipe is my go-to when I want big flavor with zero fuss!

If you’ve ever craved a meal that’s light yet filling, packed with color, and practically guaranteed to have everyone asking for seconds, you’re in for a treat. My Mediterranean Chicken Zucchini Bake brings together everything I love about Mediterranean cooking: bright veggies, lean protein, fragrant herbs, and a little bit of cheese magic. As someone who’s tested a LOT of healthy recipes (and had my share of bland chicken fails), I can promise this one never disappoints. Whether you’re feeding picky eaters, trying to eat a little cleaner, or just need an easy weeknight dinner, this dish always hits the spot. Plus, there’s only one pan to wash—talk about winning!

You don’t need fancy ingredients or chef-level skills to make this dinner shine. In fact, I first made this for a family potluck and folks were scraping the pan clean. The best part? You can prep everything in advance, making it a lifesaver for busy nights. So, grab your favorite baking dish and let’s start cooking up some Mediterranean magic—your kitchen is about to smell amazing. This Mediterranean Chicken Zucchini Bake is destined to become your new weeknight hero.

Why You’ll Love This Mediterranean Chicken Zucchini Bake

I’ve made this Mediterranean Chicken Zucchini Bake more times than I can count, and trust me, it never gets old. There’s just something extra special about a meal that’s easy to prep, pops with flavor, and feels a little fancy—without any of the stress. Here’s why I think you’ll fall head-over-heels for this recipe (and why it’s so popular in my house):

Quick & Easy: From start to finish, you’re looking at under 50 minutes. Most of that is hands-off baking time, so you can help with homework, tidy up, or just relax while the oven does the work.
Simple Ingredients: Everything you need is probably already in your kitchen or easy to find at any grocery store. No specialty store runs required!
Perfect for Any Occasion: This Mediterranean Chicken Zucchini Bake is a winner for weeknight dinners, meal prepping, or even a casual dinner party. It looks as beautiful as it tastes.
Crowd-Pleaser: My kids love it. My husband loves it. Even my friends who claim not to like zucchini end up going back for seconds.
Unbelievably Delicious: The combination of tender chicken, juicy zucchini, briny olives, and creamy feta is seriously crave-worthy. There’s a little something for everyone.

What really makes this Mediterranean Chicken Zucchini Bake stand out from the usual chicken casserole? It’s all about layering the flavors and textures. I toss the chicken in a lemony herb marinade, which gives every bite a bright, fresh kick (so long, boring baked chicken!). Roasting the veggies alongside means you get those lovely caramelized edges, while the feta and olives add that classic Mediterranean tang. If you’re looking for a recipe that’s both healthy and comforting, you’ve officially found “the one.”

Honestly, this is the kind of meal that makes you close your eyes for a second when you take that first bite. It’s healthy but not boring, impressive but not complicated. If you want to turn a simple weeknight into something special, this Mediterranean Chicken Zucchini Bake is the answer. Trust me—I’ve tried every shortcut and tweak, and this version is the one I keep coming back to.

What Ingredients You Will Need

This Mediterranean Chicken Zucchini Bake keeps things simple and wholesome—just the way Mediterranean food should be. You’ll be amazed how a handful of fresh, colorful ingredients can turn into something so comforting and flavorful. Here’s what you’ll need (and a few of my best tips):

Chicken Breasts (boneless, skinless, about 1.5 lbs / 680g): Cut into 1-inch cubes for even cooking. You can also use chicken thighs for a juicier result.
Zucchini (2 medium, sliced into half-moons): Look for firm, small zucchini—they’re less watery and more flavorful.
Cherry Tomatoes (1 cup / 150g, halved): Adds a sweet, juicy burst! Grape tomatoes also work great.
Red Onion (1 medium, thinly sliced): For a bit of sweetness and color. Yellow onion works in a pinch.
Kalamata Olives (1/3 cup / 60g, pitted and halved): Brings that classic Mediterranean punch. You can use green olives if you prefer.
Sun-Dried Tomatoes (1/4 cup / 40g, chopped): These add a pop of umami. Oil-packed or dry-packed both work—just drain well if oil-packed.
Feta Cheese (1/2 cup / 70g, crumbled): I love using a sheep’s milk feta for the creamiest flavor, but any good feta will do.
Extra Virgin Olive Oil (2 tablespoons / 30ml): For roasting and that signature Mediterranean richness.
Lemon Juice (from 1 large lemon, about 2 tablespoons / 30ml): Fresh-squeezed is best for brightness.
Garlic (3 cloves, minced): Because, let’s face it, garlic makes everything better.
Dried Oregano (2 teaspoons): Adds that earthy, herby flavor. Sometimes I use a Greek spice blend for extra oomph.
Dried Basil (1 teaspoon): For sweet, aromatic notes. Fresh basil as a garnish is also amazing.
Salt & Black Pepper (to taste): Don’t skimp—seasoning is key for the best flavor.
Crushed Red Pepper Flakes (optional, 1/2 teaspoon): For a kick of gentle heat if you like it spicy.

Ingredient Tips: When I can, I opt for organic chicken and local veggies during summer—they really make a difference. If you’re dairy-free, skip the feta or use a plant-based version. No Kalamata olives? Regular black olives work, but they’re a bit milder. For a heartier meal, toss in some cooked or canned chickpeas (drained and rinsed) before baking!

Don’t be afraid to play with the veggies—bell peppers, eggplant, or even thin-sliced potatoes can join the party. That’s the beauty of this Mediterranean Chicken Zucchini Bake: it’s endlessly adaptable, and you can use whatever’s freshest or needs using up in your fridge.

Equipment Needed

One of the best things about this Mediterranean Chicken Zucchini Bake is how little equipment you actually need. Here’s what I use every time:

Large Oven-Safe Baking Dish (9×13-inch / 23x33cm): Glass or ceramic both work. I’ve used a deep roasting pan in a pinch, but I love how a glass dish lets you see those gorgeous layers.
Mixing Bowls: One medium bowl for tossing the chicken and veggies with the marinade.
Sharp Knife & Cutting Board: For prepping your veggies and chicken. If you have a mandoline, it makes slicing zucchini a breeze, but a regular knife works perfectly.
Measuring Spoons & Cups: To keep your flavors on point.
Tongs or a Sturdy Spoon: For mixing everything together and serving.

Pro Tips: If you don’t have a large baking dish, divide everything between two smaller ones—just try not to crowd the pan, or the veggies will steam instead of roast. I once used a sheet pan covered with parchment for easier cleanup, and it worked just fine (though you lose a bit of that juicy bake effect). For an easy clean-up, spray your dish with a little oil or use parchment paper at the bottom. And if you’re looking for budget-friendly tools, big box stores usually have affordable glass bakeware that lasts for years—I’m still using the same Pyrex dish I got as a wedding gift!

How to Make Mediterranean Chicken Zucchini Bake

Preheat Your Oven: Set your oven to 400°F (200°C). This high heat helps everything roast up golden and caramelized.
Prep the Chicken: In a medium bowl, combine the cubed chicken breasts (1.5 lbs / 680g), 1 tablespoon (15ml) olive oil, 2 teaspoons oregano, 1 teaspoon basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the minced garlic. Squeeze in 1 tablespoon (15ml) lemon juice. Toss until the chicken is well-coated. Let it marinate while you prep the veggies—ten minutes is plenty, but longer is great if you have time.
Chop the Veggies: Slice 2 medium zucchini into 1/2-inch half-moons, halve 1 cup (150g) cherry tomatoes, thinly slice 1 red onion, halve 1/3 cup (60g) Kalamata olives, and chop 1/4 cup (40g) sun-dried tomatoes. If you’re adding any extra veggies, slice them to about the same thickness for even cooking.
Toss the Veggies: In a large bowl, mix your chopped veggies with the remaining olive oil (1 tablespoon / 15ml), the rest of the garlic, a pinch more salt and pepper, and a final squeeze of lemon juice. If using, add 1/2 teaspoon crushed red pepper flakes for heat.
Assemble in Baking Dish: Spread the marinated chicken evenly in your greased 9×13-inch (23x33cm) baking dish. Top with the veggie mixture, distributing everything for good coverage. Sprinkle 1/2 cup (70g) crumbled feta and olives over the top.
Bake: Place the dish on the middle rack of the oven. Bake for 30-35 minutes, or until the chicken is cooked through (internal temp should hit 165°F / 74°C) and the veggies are tender with some golden edges. If you like a browner top, broil for the last 2-3 minutes—just watch closely so nothing burns!
Check & Rest: Remove the dish from the oven and let it sit for 5 minutes. The juices will settle and flavors meld together. If you see a little extra liquid, don’t worry—just spoon it over when serving, it’s delicious.
Garnish & Serve: Scatter extra fresh basil or parsley over the top before serving. Serve hot, straight from the pan, with crusty bread or a side of rice if you like (or keep it low-carb and just enjoy as is!).

Troubleshooting Tips: If your chicken isn’t browning, it could be crowded—use a bigger pan or split into two dishes. Veggies a little watery? Zucchini can release liquid, but high heat and not overcrowding helps. For extra flavor, marinate the chicken up to 24 hours ahead. I sometimes prep everything in the morning, then just pop it in the oven at dinnertime. You’ll know it’s done when the chicken is juicy but no longer pink and the veggies are soft with caramelized edges. Enjoy those Mediterranean aromas!

Cooking Tips & Techniques

Over the years, I’ve learned some tricks that make this Mediterranean Chicken Zucchini Bake not just good, but truly crave-worthy. Here’s how to get the best results every time:

Don’t Overcrowd the Pan: Give the chicken and veggies some breathing room. If they’re packed too tightly, they’ll steam instead of roast. Spread everything in an even layer for those lovely golden edges.
Marinate for Maximum Flavor: Even 10 minutes in the lemon-herb marinade makes a difference, but if you can swing 30 minutes or more, the chicken gets even more tender and flavorful. I once forgot and tossed it straight in—still good, but not as zippy.
Check for Doneness: Chicken can dry out fast if overcooked. Use a meat thermometer if you have one—the magic number is 165°F (74°C). If you don’t have a thermometer, just slice into the thickest piece to make sure it’s no longer pink.
Browning on Top: For extra color and flavor, broil the last couple minutes. I learned this by accident when I left the dish under the broiler a bit too long—so keep an eye on it!
Customize Your Veggies: Don’t be afraid to swap in what’s seasonal or on sale. Just make sure to cut everything to a similar size for even cooking.
Make Ahead Magic: You can assemble everything in the dish, cover, and refrigerate up to 12 hours ahead. Bake straight from the fridge, but add 5-10 minutes to the baking time.
Batch Cooking: I sometimes double the recipe and use two pans. Leftovers are awesome for lunches or meal prep!

Biggest mistake? Once, I rushed and didn’t pat the chicken dry, which made the bake a bit watery. Now I always blot the chicken with paper towels before marinating. For multitasking, throw together a quick salad or set the table while it bakes—this recipe is a weeknight lifesaver. And remember, don’t stress about perfection. A little extra juice just means more flavor to soak up with bread!

Variations & Adaptations

This Mediterranean Chicken Zucchini Bake is endlessly adaptable, which is probably why I make it so often. Here are a few of my favorite ways to mix it up:

Low-Carb/Keto Version: Omit the sun-dried tomatoes (they add a few carbs) and double up on the zucchini or add chopped bell peppers for extra crunch.
Vegetarian Option: Swap chicken for canned chickpeas or white beans (about 2 cans, drained and rinsed) and add extra feta for protein. I’ve served this to vegetarian friends and it’s always a hit.
Different Cooking Methods: Don’t want to heat the oven? Sauté everything in a large skillet on the stovetop, then top with feta, cover, and let it simmer until the chicken is cooked through. Works great in summer when the oven feels like too much.
Cheese Swaps: Try goat cheese or even shredded mozzarella if feta isn’t your thing. For dairy-free, skip the cheese or use your favorite vegan variety.
Allergen Notes: This recipe is gluten-free as written, but double-check your feta and sun-dried tomatoes for hidden gluten if needed. For nut allergies, no problem—there are no nuts here.
Personal Favorite: I love tossing in a handful of artichoke hearts or roasted red peppers when I want to feel a little extra fancy. Or add a spoonful of capers for that briny kick!

Don’t be shy—use what you have and make this Mediterranean Chicken Zucchini Bake your own. The flavors will always play nicely together, I promise.

Serving & Storage Suggestions

This Mediterranean Chicken Zucchini Bake is best served hot, straight from the oven. The cheese is melty, the veggies are juicy, and the aroma is just irresistible. Here’s how I like to serve and store it:

Serving: Pile generous scoops onto plates and garnish with a sprinkle of fresh parsley or basil. It’s delicious with toasted pita, crusty bread, or a scoop of lemony rice. For a lighter meal, pair with a simple green salad or tzatziki on the side.
Presentation: Serve family-style, right in the baking dish—let everyone help themselves. For special occasions, plate with a wedge of lemon and a drizzle of olive oil for extra shine.
Storage: Cool leftovers completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezer Instructions: This bake freezes surprisingly well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in the microwave or pop them in a 350°F (175°C) oven until heated through—about 15 minutes. Sometimes the flavors get even better after a day or two!

Just a heads-up: the veggies will soften more after reheating, but the flavors get even richer. I love packing leftovers for lunch—they make the best meal prep bowls. If you’re making this for a party, you can double the recipe and keep it warm in a low oven (just cover with foil so it doesn’t dry out).

Nutritional Information & Benefits

This Mediterranean Chicken Zucchini Bake isn’t just delicious—it’s packed with nutrients that do your body good. Here’s a quick look at what you’re getting in each serving (about 1/6 of the recipe):

Calories: ~320
Protein: 32g
Carbohydrates: 9g
Fat: 16g
Fiber: 3g

Health Benefits: You get lean protein from chicken, plenty of fiber and vitamins from zucchini and tomatoes, and healthy fats from olive oil and olives. Feta adds calcium and flavor without overdoing the calories. This recipe is naturally gluten-free and can be made low-carb or dairy-free with simple swaps. The only allergens to watch for are dairy (from the feta) and, occasionally, sulfites in sun-dried tomatoes.

From a wellness perspective, I love that this dinner hits all the right notes: filling, energizing, and light enough that I never feel weighed down. It’s a great way to sneak in extra veggies for picky eaters, too!

Conclusion

If you’re searching for a dinner that’s healthy, easy, and full of vibrant, sunshine-y flavor, this Mediterranean Chicken Zucchini Bake is calling your name. It’s officially my one pan dinner hero—quick to prep, simple to clean up, and always a crowd favorite. The balance of juicy chicken, sweet veggies, and tangy feta is just unbeatable.

Don’t be afraid to tweak it with your favorite ingredients or whatever you have on hand. That’s the beauty of Mediterranean cooking—it’s flexible, forgiving, and always delicious. I hope this recipe becomes a staple in your kitchen, just like it is in mine. If you make it, I’d love to hear how it turned out—drop a comment, share a photo, or tell me about your favorite variation!

Thanks for cooking along with me! Here’s to many more effortless, flavorful dinners—and fewer dishes in the sink. Happy eating!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a bit juicier and add even more flavor. Just keep the pieces the same size for even cooking.

How do I keep the zucchini from getting mushy?

Slice the zucchini a little thicker (about 1/2 inch) and make sure not to crowd the pan. Roasting at high heat helps the zucchini caramelize instead of steam.

Can I make Mediterranean Chicken Zucchini Bake ahead of time?

Yes! Assemble everything in your baking dish, cover, and refrigerate for up to 12 hours before baking. Add a few extra minutes to the baking time if starting from cold.

Is this recipe freezer-friendly?

It sure is. Cool the bake, portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

What can I serve with Mediterranean Chicken Zucchini Bake?

This dish is a meal on its own, but it’s great with crusty bread, rice, or a simple green salad. For a Mediterranean feast, add hummus or tzatziki on the side!

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Mediterranean Chicken Zucchini Bake recipe