Mediterranean Chicken Zucchini Bake



  • 2 boneless skinless chicken breasts, sliced horizontally to make 4 cutlets.
  • 3 tablespoons olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1 zucchini, thinly sliced.
  • 2 tomatoes, chopped.
  • 1/2 onion, chopped.
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, for garnish


1. To make the low carb chicken zucchini bake: Preheat your oven to 400ºF (200ºC). Add the four chicken cutlets to a shallow plate and season with olive oil, garlic powder, oregano, salt, and pepper.

2. Transfer the chicken to a baking dish and top with onion, sliced zucchini, and tomato.

3. Top the chicken and vegetables with shredded Parmesan and Mozzarella cheese.

4. Transfer the baking dish to the oven and bake uncovered for about 20 minutes or until the chicken is done. Broil for the last 2-3 minutes if you like.

5. Remove from the oven and allow the chicken casserole to rest for 5 to 10 minutes before serving. Serve the Mediterranean chicken zucchini bake over cauliflower rice, rice, or couscous.