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Loaded Chicken Zucchini Bake Easy Healthy Dinner
Emily

Loaded Chicken Zucchini Bake

A wholesome, flavor-packed chicken and zucchini bake seasoned with garlic, lemon, and herbs, topped with cheese and baked until golden. Perfect for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis, sliced into rounds or half-moons
  • 2 tbsp olive oil
  • 3 cloves fresh garlic, minced
  • 1 lemon, juice and zest
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 cup grated Parmesan cheese (or crumbled feta)
  • salt and pepper to taste

Equipment

  • large bowl
  • baking dish (11x7 inch recommended)
  • knife and cutting board
  • Aluminum foil

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a baking dish with a little olive oil.
  2. In a large bowl, combine the chicken breasts and zucchini slices. Drizzle with olive oil, and add minced garlic, lemon juice, lemon zest, oregano, basil, thyme, salt, and pepper. Toss everything together until well-coated.
  3. Place the chicken breasts in the center of the prepared baking dish and arrange the zucchini slices around them.
  4. Sprinkle the grated Parmesan cheese (or crumbled feta) evenly over the chicken and zucchini.
  5. Cover the baking dish with aluminum foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
  6. Remove from the oven and let it rest for a few minutes before serving. Enjoy!

Notes

You can swap Parmesan with feta for a tangier flavor. Add cherry tomatoes or bell peppers for extra color and nutrition. Serve with rice, quinoa, or crusty bread to make it a full meal.