Go Back

Zucchini Tomato Chicken Bake

A wholesome, Mediterranean‑inspired one‑dish meal with juicy chicken, tender zucchini, and ripe tomatoes baked in a flavorful blend of olive oil, garlic, and herbs. Simple enough for weeknights yet elegant enough to serve guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Bake:
  • 4 boneless skinless chicken breasts
  • 2 medium zucchini sliced into half‑moons
  • 2 cups cherry tomatoes halved
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt and freshly ground black pepper to taste
  • ¼ cup balsamic vinegar
  • ½ cup shredded mozzarella optional
  • ¼ cup grated Parmesan
  • Fresh basil leaves for garnish
Optional Add‑Ins:
  • ½ cup pitted olives
  • Red pepper flakes for heat
  • Fresh thyme or rosemary sprigs

Equipment

  • Baking dish (9×13‑inch or similar)
  • Large skillet
  • Cutting board and knife
  • Mixing bowl
  • Aluminum foil (optional)

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet over medium heat, warm 1 tablespoon of olive oil and briefly sauté the sliced onions and garlic until fragrant and softened.
  3. In a mixing bowl, combine zucchini slices, cherry tomatoes, oregano, basil, salt, pepper, and the remaining olive oil. Toss until vegetables are well coated.
  4. Place the chicken breasts in the center of a greased baking dish. Season both sides with salt and pepper.
  5. Spread the vegetable mixture around and partially over the chicken. Drizzle the balsamic vinegar evenly over the entire dish.
  6. Cover the baking dish with foil and bake for 25 minutes.
  7. Remove the foil and sprinkle mozzarella and Parmesan over the top. Bake uncovered for another 10–15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  8. Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.