Name: Mediterranean Chicken and Zucchini Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1½ pounds boneless skinless chicken thighs; 3 medium zucchini, sliced into ¼-inch rounds; 1 pint cherry tomatoes, halved; 1 medium red onion, thinly sliced; 4 garlic cloves, minced; ⅓ cup kalamata olives, pitted and halved; 4 oz feta cheese, crumbled (substitute dairy-free feta if preferred); 2 tablespoons olive oil; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and freshly ground black pepper to taste; Fresh basil leaves for garnish (optional)

If you’re craving a dinner that brings that fresh, sunny vibe of the Mediterranean right into your kitchen, you’re going to adore this Mediterranean Chicken and Zucchini Bake Recipe. It’s one of those dishes I keep coming back to because it’s packed with juicy chicken, tender zucchini, bursts of sweet cherry tomatoes, tangy olives, and salty feta—all baked to perfection in one pan. I love how effortlessly everything comes together; you’ll find yourself repeating this recipe week after week!

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Why You’ll Love This Recipe

Simple One-Pan Meal: Minimal cleanup means more time to relax and enjoy your food.
Bold Mediterranean Flavors: With oregano, thyme, lemon, olives, and feta, every bite is a flavor explosion.
Healthy and Wholesome: Loaded with lean protein and fresh vegetables for a balanced dinner.
Family-Friendly: My family goes crazy for this dish and I bet yours will too!

This dish shows three pieces of cooked fish fillets with a golden brown, slightly crispy top layer with specks of green herbs, placed on a bed of sliced zucchini and cherry tomato halves. The zucchini slices are green on the edges and lighter inside, thinly cut, and scattered evenly beneath the fish with bright red tomato halves adding a pop of color. All are arranged on a white plate that rests on a white marbled surface, showing slight sauce or juice stains around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Mediterranean Chicken and Zucchini Bake Recipe plays a part in creating that perfect harmony of flavors. Make sure to pick fresh zucchini and ripe cherry tomatoes—they really elevate the dish and brighten it up.

Boneless Skinless Chicken Thighs: I prefer thighs for juiciness and flavor, but you can use breasts if you want a leaner option.
Zucchini: Slice evenly into ¼-inch rounds to ensure they roast perfectly without turning mushy.
Cherry Tomatoes: Halving these lets their sweetness burst out during roasting.
Red Onion: Thin slices soften and caramelize, layering extra sweetness into the bake.
Garlic: Minced for that wonderful aromatic base that ties everything together.
Kalamata Olives: Halved and pitted to give salty, briny pops of flavor in every bite.
Feta Cheese: Crumbled on top, it melts slightly and adds creamy tang; dairy-free feta works great too!
Olive Oil: Use good quality extra virgin for the best flavor and health benefits.
Freshly Squeezed Lemon Juice: Brightens the whole dish and balances the richness.
Dried Oregano and Thyme: Classic Mediterranean herbs that make this dish sing.
Paprika: Adds gentle smokiness and color.
Salt and Black Pepper: Essential seasonings to enhance all the flavors.
Fresh Basil Leaves (Optional): For garnish that adds a fresh herbal pop when served.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Mediterranean Chicken and Zucchini Bake Recipe is so versatile—you can tweak it to suit your mood or pantry. I often switch up the veggies or try different cheeses to keep it fresh for my family.

Variation with Bell Peppers: Adding colorful bell peppers ups the veggie content and adds a sweet crunch. My kids especially love the vibrant colors!
Dairy-Free Option: Swap out feta for a dairy-free cheese or omit it entirely for a lighter, allergy-friendly version.
Spicier Version: Sprinkle in crushed red pepper flakes or add a diced jalapeño if you want to dial up the heat.
Herb Swap: Fresh rosemary or thyme can substitute dried herbs to add a fragrant twist.

How to Make Mediterranean Chicken and Zucchini Bake Recipe

Step 1: Prepare Your Ingredients with Care

Start by preheating your oven to 400°F (200°C). While it warms up, slice the zucchini into nice, even ¼-inch rounds and halve your cherry tomatoes. Thinly slice the red onion and mince the garlic. Getting these all prepped upfront makes the cooking process smooth and keeps things moving fast when it’s time to assemble.

Step 2: Season the Chicken to Perfection

In a large bowl, toss your chicken thighs with olive oil, lemon juice, dried oregano, thyme, paprika, salt, and pepper. I like to really massage the spices into the chicken so every bite bursts with flavor. Let this marinade sit while you prep the vegetables—this little rest makes a big difference!

Step 3: Assemble the Bake

Grab a baking dish and spread the sliced zucchini as the first layer. Arrange the seasoned chicken thighs over the zucchini, then scatter the cherry tomatoes, sliced red onions, minced garlic, and kalamata olives evenly around the chicken. Drizzle a bit more olive oil on top for good measure.

Step 4: Bake Until Golden and Juicy

Pop the dish into your preheated oven and bake for about 35 minutes. You want the chicken cooked through and juicy, with the zucchini softened but not mushy. A little caramelization on the edges is a great sign. In the last 5 minutes, sprinkle crumbled feta cheese on top and return to the oven just enough to warm it through without melting it completely.

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Pro Tips for Making Mediterranean Chicken and Zucchini Bake Recipe

Marinate Ahead: If you have time, marinate the chicken for 30 minutes to an hour to deepen the flavors.
Don’t Overcrowd the Pan: Give the veggies and chicken a little breathing room for even roasting; crowding can cause steaming instead.
Use a Thermometer: Cooking chicken to an internal temperature of 165°F ensures it’s juicy and safe without drying out.
Add Feta at the End: Adding the cheese too early can make it dry and crumbly; adding it at the last 5 minutes keeps it creamy.

How to Serve Mediterranean Chicken and Zucchini Bake Recipe

The dish shows several pieces of cooked chicken topped with melted, browned cheese that has a bubbly texture. The chicken lies on sliced green zucchini that are soft and lightly cooked, arranged in a flat layer under the meat. Bright red halved cherry tomatoes are spread evenly on top, adding a fresh and juicy look. Small green herb pieces are sprinkled over the whole dish, adding color and freshness. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top the bake with a handful of fresh basil leaves right before serving—it adds a beautiful fresh aroma and a burst of color that brightens the whole plate. If you want, a sprinkle of lemon zest works wonders too!

Side Dishes

This bake shines on its own but pairs beautifully with a warm crusty bread to soak up the juices, or a simple herby couscous for a bit more substance. A crisp green salad on the side balances out the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve this Mediterranean Chicken and Zucchini Bake Recipe in individual ramekins. It feels a bit more elegant and personal. You could also layer the veggies and chicken in a clear glass roasting dish so everyone can see those gorgeous layers before serving.

Make Ahead and Storage

Storing Leftovers

After it cools to room temperature, I store leftovers in an airtight container in the fridge. This keeps well for up to 3 days, and the flavors actually marry even more as it rests!

Freezing

I’ve frozen this Mediterranean Chicken and Zucchini Bake Recipe a few times when I made extra. Portion it out into freezer-safe containers and it’ll keep for up to 2 months. Just thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, I pop leftovers into a 350°F oven covered with foil to retain moisture, around 15-20 minutes, or microwave on medium power in short bursts to avoid drying out. This keeps the chicken juicy and the veggies tender.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts work fine, though they tend to be leaner and can dry out more easily, so keep an eye on cooking time and consider adding a bit more olive oil or marinating longer to maintain juiciness.
Is this recipe suitable for meal prep?

Yes! It’s fantastic for meal prep because it stores well in the fridge and can be reheated easily. Just portion it out into containers and pair with simple sides like rice or salad for quick lunches or dinners.
What can I substitute for kalamata olives if I don’t have any?

If you don’t have kalamata olives, you can use green olives or even capers for a similar tangy, salty kick. Just adjust the quantity so it doesn’t overpower the other flavors.
How do I make this Mediterranean Chicken and Zucchini Bake Recipe dairy-free?

Skip the feta or swap it for a dairy-free cheese alternative. The dish still tastes amazing without the cheese, thanks to the herbs, lemon, and olives.

Final Thoughts

This Mediterranean Chicken and Zucchini Bake Recipe has become one of those comforting staples in my kitchen. It’s easy enough to whip up on a busy night but elegant enough to serve guests—and everyone loves how vibrant and fresh it tastes. Give it a try, and I’m sure it’ll become a favorite at your table too. Cooking something this flavorful and fuss-free feels like hitting the jackpot every time!