Ingredients

Scale

Main Ingredients:

2 medium zucchinis, sliced into half moons
1 lb boneless, skinless chicken breast or thighs, cubed
1 small yellow onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved (optional for a summer touch)
1 cup shredded mozzarella or Monterey Jack cheese
¼ cup grated Parmesan
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
Fresh basil or parsley, for garnish

Instructions

1. Preheat and Prepare

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or use cooking spray.

2. Sauté Aromatics and Chicken

In a skillet, heat 1 tbsp olive oil over medium heat. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook for another minute.

Add cubed chicken and cook for 5–7 minutes until lightly browned (it doesn’t need to be fully cooked through). Season with salt, pepper, oregano, and thyme.

3. Layer the Bake

In your baking dish:

Spread zucchini slices evenly across the bottom.
Top with the chicken and onion mixture.
Add cherry tomatoes if using.
Drizzle remaining olive oil over the top.
Sprinkle mozzarella and Parmesan evenly.

4. Bake to Perfection

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly, and chicken is fully cooked.

5. Rest and Serve

Let it rest for 5 minutes before serving. Garnish with chopped basil or parsley and enjoy hot.