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Chicken Zucchini Bake

Delicious Chicken Zucchini Bake – A Quick and Healthy Dinner

Chicken Zucchini Bake features roasted chicken, fresh zucchini, and cherry tomatoes, making it a healthy gluten-free, low-carb option for dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 medium zucchini fresh, avoids frozen
  • 1 pint cherry tomatoes halved
  • 1 medium red onion thinly sliced
  • 3 cloves garlic freshly minced
  • 2 tablespoons olive oil
For the Seasoning
  • 1 teaspoon dried oregano essential for Mediterranean flavor
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika regular paprika works too
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1/2 teaspoon red pepper flakes optional
For the Topping
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup fresh parsley chopped

Equipment

  • 9x13-inch baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large mixing bowl, combine chicken, zucchini, cherry tomatoes, red onion, and garlic. Drizzle with olive oil and sprinkle with the seasoning. Mix well.
  3. Spread the mixture evenly in the greased baking dish. Top with mozzarella and Parmesan cheese.
  4. Cover with aluminum foil and bake for 20 minutes.
  5. Remove foil and continue baking for 10-15 minutes until cheese is bubbly and chicken is cooked through.
  6. Allow to rest for 5 minutes and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Make ahead by preparing this dish a day in advance and store in the refrigerator before baking.

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