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Smartphone photo of a Chicken Zucchini Bake showing overlapping zucchini slices and melted cheese with toasted brown spots in a white dish.

Chicken Zucchini Bake with Bubbly Mozzarella and Fresh Basil

This Chicken Zucchini Bake features golden-brown seared chicken chunks layered with tender, blistered zucchini and a toasted mozzarella crust. A healthy, low-carb dinner that is high in protein and bursting with fresh Mediterranean herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch (2.5cm) chunks
  • 3 medium green zucchini sliced into 1/4-inch (6mm) rounds
  • 2 cups shredded mozzarella cheese approx 225g
  • 3 tbsp extra virgin olive oil 45ml, divided
  • 1 tsp dried oregano divided
  • 1/2 tsp red pepper flakes to taste
  • 1/4 cup fresh basil 10g, finely chopped
  • 1 tsp kosher salt 6g
  • 1/2 tsp black pepper 1g

Equipment

  • 1 Rectangular white ceramic baking dish 9x13 inch
  • 1 Cast Iron Skillet For searing chicken

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Heat 2 tbsp (30ml) olive oil in a skillet. Season chicken with half the salt/pepper and sear until golden-brown, about 4 minutes.
  2. Place seared chicken in the white ceramic dish. Layer zucchini rounds in neat, overlapping rows on top. Drizzle with remaining oil and sprinkle with oregano.
  3. Bake for 15-18 minutes until zucchini is tender. Top with mozzarella and broil for 3-5 minutes until the cheese crust is toasted and bubbly with brown spots.
  4. Immediately garnish with fresh chopped basil, red pepper flakes, and extra oregano before serving.

Notes

Pat the chicken dry before searing to ensure a golden-brown crust.
Use freshly grated mozzarella for the best bubbly texture and toasted spots.