Go Back
A handheld smartphone photo of a Chicken Zucchini Bake in a ceramic dish, featuring seared chicken, zucchini rounds, and burst tomatoes under toasted cheese.

Chicken Zucchini Bake with Burst Tomatoes and Toasted Mozzarella

A vibrant Chicken Zucchini Bake featuring juicy seared chicken, tender zucchini rounds, and burst cherry tomatoes, all topped with a bubbly, toasted mozzarella crust and fresh parsley. Low-carb, high-protein, and ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Chicken Breast cut into 1-inch chunks (680g)
  • 2 medium Zucchini sliced into 1/4-inch rounds (500g)
  • 1.5 cups Cherry Tomatoes kept whole (225g)
  • 2 cups Mozzarella Cheese shredded (226g)
  • 2 tbsp Avocado Oil or any high-heat oil (30ml)
  • 1 tbsp Dried Italian Herbs (4g)
  • 1/4 cup Fresh Parsley finely chopped (15g)

Equipment

  • 1 White Ceramic Baking Dish 9x13 inch
  • 1 Cast Iron Skillet For searing chicken

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Pat chicken chunks dry and season with half the salt and pepper.
  2. Heat oil in a skillet over medium-high. Sear chicken chunks for 2-3 minutes per side until a deep golden-brown crust forms. Remove from heat.
  3. In a 9x13 white ceramic dish, layer zucchini rounds and cherry tomatoes. Season with dried herbs.
  4. Top vegetables with seared chicken. Bake for 15-18 minutes until tomatoes begin to burst and zucchini is tender.
  5. Top with an uneven layer of mozzarella. Broil for 2-4 minutes until cheese shows toasted golden-brown patches and small bubbles. Sprinkle with fresh parsley.

Notes

Use low-moisture mozzarella for the best browning.
Ensure the chicken is patted dry to get a proper sear.