Baked Chicken Zucchini Tomato Melt

Tender chicken baked with fresh zucchini, juicy tomatoes, garlic, herbs, and plenty of melted mozzarella. It is simple, comforting, and packed with fresh Mediterranean-style flavors.

Ingredients

• 2 large chicken breasts, sliced into thin cutlets
• 1 medium zucchini, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley or basil, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly grease a baking dish with olive oil.
3. Season the chicken with salt, pepper, paprika, Italian seasoning, and oregano.
4. Arrange the chicken in the baking dish and brush with olive oil mixed with minced garlic.
5. Layer the zucchini and tomato slices over the chicken.
6. Sprinkle Parmesan over the vegetables, then cover everything generously with mozzarella.
7. Bake for about 25–30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbling.
8. For a more browned cheese topping, broil for 1–2 minutes at the end, watching carefully.
9. Let it rest for a few minutes before serving. Garnish with fresh parsley or basil.

Q&A

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and stay especially juicy.

Can I add other vegetables?
Absolutely. Bell peppers, mushrooms, spinach, or thinly sliced onions are excellent additions.

How do I keep the dish from becoming watery?
Use firm tomatoes and zucchini, slice them fairly thin, and avoid overcrowding the baking dish.

What cheese works besides mozzarella?
Provolone, Monterey Jack, cheddar, or a mozzarella-Parmesan combination all work nicely.

Is this good for a low-carb meal?
Yes. The chicken, zucchini, tomatoes, and cheese make it a naturally low-carb option without needing flour or breadcrumbs.