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A high-angle shot of Chicken Zucchini Bake showing melted mozzarella and fresh parsley garnish.

Chicken Zucchini Bake with Blistered Tomatoes and Melted Mozzarella

A high-protein, low-carb Chicken Zucchini Bake featuring seared chicken cubes, tender zucchini rounds, and blistered cherry tomatoes topped with bubbly, golden-brown mozzarella cheese and fresh 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
  

Core Ingredients
  • 1.5 lbs Chicken Breast cut into 1-inch cubes (680g)
  • 2 medium Zucchini sliced into 1/4-inch rounds (450g)
  • 1 cup Cherry Tomatoes red, whole (150g)
  • 1.5 cups Mozzarella Cheese shredded (170g)
  • 1 tsp Dried Oregano (1g)
  • 2 tbsp Fresh Parsley finely chopped
  • 3 tbsp Extra Virgin Olive Oil divided (45ml)

Equipment

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

Method
 

Preparation
  1. Heat 2 tbsp oil in skillet. Season chicken cubes and sear until golden-brown, about 3 minutes per side. Set aside.
  2. In a white ceramic dish, layer zucchini rounds, seared chicken, and cherry tomatoes. Drizzle with remaining oil.
  3. Top with mozzarella and oregano. Bake at 400°F (200°C) for 20-25 minutes until tomatoes blister and cheese shows golden spots.
  4. Remove from oven and sprinkle with fresh parsley before serving.

Notes

For crispier zucchini, salt the slices and let them sit for 10 minutes to draw out moisture.
Broil for the last 2 minutes for the best golden-brown cheese spots.