This Jalapeño Popper Mediterranean Chicken Zucchini Bake is a perfect fusion of creamy, cheesy heat with fresh Mediterranean flavors. Loaded with tender chicken, zucchini, roasted red peppers, and olives, then topped with a rich jalapeño cream cheese sauce, this dish is a low-carb, high-protein meal that’s easy to make and full of bold flavors.
Ingredients
- 2 medium zucchini, sliced into rounds
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 jalapeños, finely diced (remove seeds for less heat)
- ½ cup roasted red peppers, chopped
- ½ cup Kalamata olives, sliced
- 3 oz cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1½ cups shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Preparation
Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Chicken
Heat olive oil in a skillet over medium heat. Add chicken pieces, season with salt, black pepper, garlic powder, onion powder, paprika, and oregano. Cook for 5-6 minutes until lightly browned. Remove from heat.
Step 3: Prepare the Sauce
In a bowl, mix softened cream cheese, sour cream, and diced jalapeños until smooth. Stir in half of the shredded mozzarella.
Step 4: Assemble the Bake
Layer sliced zucchini in the bottom of the baking dish. Add cooked chicken, roasted red peppers, and olives on top. Spread the jalapeño cream cheese mixture evenly over the ingredients.
Step 5: Add Cheese and Bake
Sprinkle the remaining mozzarella and crumbled feta over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Step 6: Serve and Enjoy
Garnish with fresh parsley and serve hot. This dish pairs well with a simple green salad or cauliflower rice.
Variations
- Keto-Friendly: Swap sour cream for full-fat Greek yogurt.
- Extra Heat: Add a pinch of red pepper flakes or diced serrano peppers.
- Low-Dairy Option: Use dairy-free cream cheese and mozzarella.
Cooking Notes
- Zucchini releases water when cooked; pat it dry before layering.
- Use pre-cooked rotisserie chicken for a faster version.
- Let the dish rest for 5 minutes before serving to thicken the sauce.
Serving Suggestions
- Serve with a side of tzatziki or Mediterranean quinoa salad.
- Pair with garlic butter roasted cauliflower or keto breadsticks.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 42g
- Carbohydrates: 10g
- Fat: 32g
- Sodium: 890mg
FAQs
Q: Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze this?
Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
Q: What’s a good substitute for zucchini?
Eggplant or cauliflower slices work great as replacements.
Conclusion
This Jalapeño Popper Mediterranean Chicken Zucchini Bake is a flavorful, protein-packed dish with just the right amount of heat. Perfect for meal prep, low-carb diets, or anyone craving a bold and creamy dinner!