Looking for a dinner that’s equal parts nourishing and delicious without a pile of dishes? This Mediterranean Chicken and Zucchini Casserole is your new weeknight winner. With tender chicken thighs, juicy cherry tomatoes, roasted zucchini, tangy feta, and bold herbs—all baked together in one dish—it’s the kind of easy, satisfying meal that feels like comfort food without weighing you down.
Inspired by classic coastal Mediterranean flavors, this dish layers freshness, richness, and just the right amount of brightness in every bite. Whether you’re gluten-free, feeding picky eaters, or simply craving something cozy and vibrant, this casserole deserves a permanent spot in your recipe rotation.
Table of Contents
Table of Contents
Why This Mediterranean Chicken and Zucchini Casserole Works So Well
A healthy casserole with rich flavor and minimal cleanup
This Mediterranean Chicken and Zucchini Casserole proves that healthy doesn’t have to mean bland. Chicken thighs stay tender and flavorful as they roast on a bed of seasoned vegetables, and the whole dish finishes with a briny burst from olives and creamy feta. All the flavors melt into each other, building a sauce right in the baking dish.
What really makes it special is that it’s made in just one pan—fewer dishes, more dinner enjoyment. It’s also naturally gluten-free and easily adaptable for dairy-free diets. If you’ve made our baked zucchini and cheese or zucchini cottage cheese bake, you already know how satisfying zucchini-based casseroles can be. This one takes it to the next level.
Balanced Mediterranean ingredients that taste like summer
This casserole delivers everything you love about Mediterranean food: olive oil, lemon, garlic, oregano, thyme, and vegetables that roast into perfection. As it bakes, the tomatoes burst and release their juices, which combine with the spices to create a rich base. Meanwhile, the zucchini softens just enough to be tender, not mushy.
Finish it with crumbled feta and fresh basil, and you’ve got a dish that’s simple enough for a Tuesday but impressive enough for guests. For another take on these ingredients, try our healthy tomato zucchini pasta—a one-pan stovetop version of similar Mediterranean vibes.
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Mediterranean Chicken and Zucchini Casserole – A One-Dish Dinner with Big Flavor
This Mediterranean Chicken and Zucchini Casserole is a one-pan dinner full of roasted vegetables, juicy chicken thighs, and feta cheese with classic Mediterranean spices. Gluten-free and weeknight friendly!
- Total Time: 50 mins
- Yield: 4 servings
Ingredients
▢1½ pounds boneless skinless chicken thighs
▢3 medium zucchini, sliced into ¼-inch rounds
▢1 pint cherry tomatoes, halved
▢1 medium red onion, thinly sliced
▢4 garlic cloves, minced
▢⅓ cup kalamata olives, pitted and halved
▢4 oz feta cheese, crumbled
▢2 tablespoons olive oil
▢2 tablespoons lemon juice
▢1 tablespoon dried oregano
▢1 teaspoon dried thyme
▢1 teaspoon paprika
▢Salt and black pepper, to taste
▢Fresh basil, for garnish (optional)
Instructions
1. Preheat oven to 400°F. Pat chicken thighs dry and season with salt and pepper.
2. In a bowl, mix zucchini, tomatoes, onion, garlic, olives, oil, lemon juice, and spices.
3. Spread half the veggie mixture in a 9×13-inch baking dish.
4. Place chicken on top, then add the remaining vegetables over it.
5. Bake uncovered for 25 minutes.
6. Remove and sprinkle crumbled feta. Return to oven for 10 more minutes.
7. Let rest 5 minutes before serving. Garnish with fresh basil if using.
Notes
Slice zucchini into thick rounds to avoid sogginess.
Can be assembled up to 24 hours in advance.
Use dairy-free feta for a vegan alternative.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Ingredients That Make This Casserole Shine
Chicken thighs bring the flavor and moisture
Boneless, skinless chicken thighs are the star protein in this Mediterranean Chicken and Zucchini Casserole. They stay juicy and flavorful during roasting, especially when paired with the acidic brightness of lemon juice and the richness of olive oil.
If you prefer white meat, chicken breasts can work—just reduce the cooking time slightly and be careful not to overbake. For added richness, a touch of paprika gives the chicken a beautiful color and depth of flavor.
Vegetables that create their own sauce
The vegetable base is made up of cherry tomatoes, zucchini slices, red onion, garlic, and kalamata olives. As the tomatoes roast, they release natural juices that help create a savory, saucy environment for the chicken to cook in.
Zucchini is sliced thick to maintain texture during baking. Don’t skip the garlic—it adds subtle warmth—and the dried oregano and thyme pull all the ingredients together with classic Mediterranean aroma.
If you enjoy bright, herb-packed casseroles, our summer corn and zucchini chowder also captures that sun-drenched flavor in soup form.
How to Make Mediterranean Chicken and Zucchini Casserole
Start with a flavorful veggie base
In a large bowl, combine your vegetables with olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Toss everything together so every bite is infused with flavor.
Spread half the veggie mixture into a 9×13-inch baking dish. This becomes the base that the chicken will roast on top of—absorbing juices while helping to cook the vegetables evenly.
Place the seasoned chicken thighs on top, then layer the rest of the veggies around and over them. This ensures the flavors cook together without over-steaming the zucchini.
Bake in layers, finish with feta
Bake uncovered at 400°F for 25 minutes. At this point, your vegetables will have softened and your chicken will be nearly done. Sprinkle crumbled feta across the top and return to the oven for 10 more minutes. The feta will slightly melt and brown, giving a tangy contrast to the roasted vegetables and savory chicken.
When finished, allow the dish to rest for five minutes before serving. Garnish with fresh basil or parsley for a final herbaceous pop.
Want a more tomato-forward twist? Try our creamy zucchini pasta sauce recipe made for pasta nights.
Tips for the Best Mediterranean Chicken and Zucchini Casserole
Avoid mushy zucchini with smart slicing
To keep the zucchini from becoming mushy, slice it into thick ¼-inch rounds. Thinner slices will cook too quickly and break down. Also, don’t cover the baking dish—roasting uncovered allows moisture to evaporate and helps vegetables brown instead of steam.
This technique helps maintain texture while allowing the zucchini to soak up the seasoning and olive oil, making every bite flavorful without being soggy.
Meal prep and substitutions
You can prep this entire Mediterranean Chicken and Zucchini Casserole in advance. Simply assemble the dish without the feta, cover, and refrigerate for up to 24 hours. Add the feta and bake when ready to serve.
For a dairy-free version, use plant-based feta or nutritional yeast. If you want extra protein, add drained canned chickpeas or white beans into the veggie mix before baking.
Pair it with a side of quinoa, couscous, or a crusty gluten-free bread for a complete meal.
Serving Suggestions and Leftover Ideas
Serve warm with light sides
This casserole is rich in flavor but still feels light. It pairs beautifully with Mediterranean sides like lemony rice, cucumber yogurt sauce, or a simple green salad. You could also spoon it over cooked orzo or quinoa for a heartier dinner.
The beauty of this Mediterranean Chicken and Zucchini Casserole is that it doesn’t need much alongside it—it’s filling and balanced all on its own.
Store, reheat, and repurpose
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F for 10–15 minutes, or microwave individual portions for 1–2 minutes. Add a splash of olive oil or a squeeze of lemon to refresh the flavors.
Leftovers can also be chopped and turned into wraps or grain bowls—just add cooked farro or brown rice for a satisfying second-day lunch.
Frequently Asked Questions (FAQs)
What’s the best type of chicken for this casserole?
Chicken thighs work best because they stay juicy and flavorful. You can use breasts, but monitor closely to avoid drying out.
Can I make this Mediterranean Chicken and Zucchini Casserole ahead of time?
Yes. Assemble the casserole (without the feta), cover, and refrigerate up to a day in advance. Add feta before baking.
How do I prevent zucchini from getting soggy?
Slice it thick, avoid overcrowding the pan, and bake uncovered so steam escapes. High heat helps keep the texture firm.
Is this dish gluten-free and dairy-free?
This Mediterranean Chicken and Zucchini Casserole is naturally gluten-free. For dairy-free, simply use vegan feta or nutritional yeast as a topping.
Conclusion
This Mediterranean Chicken and Zucchini Casserole is the kind of recipe that brings bright flavor and comfort together in one easy dish. Whether you’re looking to clean out your fridge or just craving a healthy one-pan dinner, it has everything you need: protein, veggies, herbs, and lots of texture.
It’s cozy enough for a chilly night but fresh enough for summer. And once you’ve tried it, don’t be surprised if it becomes your go-to casserole for any season.
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