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Mediterranean Keto Chicken Zucchini Bake - Simple, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 large zucchini, thinly sliced lengthwise or into half-moons
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1 cup shredded mozzarella or provolone
  • 1/4 cup grated Parmesan
  • 1/2 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish

Method
 

  1. Prep the oven and pan: Preheat to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
  2. Season the chicken: In a bowl, toss chicken with 1 tablespoon olive oil, oregano, thyme, red pepper flakes (if using), a generous pinch of salt, and black pepper.
  3. Par-cook the chicken: Heat a large skillet over medium-high. Add the seasoned chicken and cook 3–4 minutes, just until no longer pink on the outside. It will finish in the oven. Transfer to a plate.
  4. Soften the aromatics: In the same skillet, add remaining 1 tablespoon olive oil. Sauté red onion 2 minutes, then add garlic for 30 seconds until fragrant. Remove from heat.
  5. Make the creamy base: In a small bowl, whisk heavy cream, lemon juice, and lemon zest with a pinch of salt and pepper.
  6. Layer the bake: Spread half the zucchini in the baking dish. Top with half the chicken, half the onions/garlic, half the tomatoes, and half the olives. Drizzle with half the cream mixture. Sprinkle half the mozzarella and a little Parmesan.
  7. Repeat: Add the remaining zucchini, chicken, onions, tomatoes, and olives. Drizzle with remaining cream. Top with the rest of the mozzarella and Parmesan. Scatter feta over the top.
  8. Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 10–15 minutes, until bubbly and lightly golden, and zucchini is tender but not mushy.
  9. Rest and garnish: Let it rest 5–10 minutes to set. Finish with chopped parsley or basil. Taste and adjust salt, pepper, or a squeeze more lemon if you like.