One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

This easy One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is a colorful 20-minute skillet dinner finished with Parmesan, basil, and fresh lemon.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Some of my favorite dinners come together at the end of the week, when I’m looking through the refrigerator and figuring out how to use what I already have on hand.

That’s exactly how this Italian chicken skillet came to be. I had chicken, zucchini, yellow summer squash, and a handful of cherry tomatoes waiting to be used, so I tossed everything into a skillet with garlic, Italian seasoning, and a little olive oil. A sprinkle of Parmesan, fresh basil, and a squeeze of lemon brought it all together.

The result was a colorful, flavorful dinner that felt fresh without requiring much time or effort. It’s the kind of simple meal I love on a busy evening—one pan, everyday ingredients, and very little cleanup.

-- Ingredients

• Chicken Breast: Cut into bite-sized cubes for quick, even cooking.

• Zucchini: Adds fresh flavor and a tender, lightly browned texture.

• Yellow Summer Squash: Brings beautiful color and a mild, delicate flavor.

• Cherry Tomatoes: Add juicy sweetness and a pop of freshness.

• Garlic: Gives the vegetables and chicken a savory Italian-inspired flavor.

• Olive Oil: Used to brown the chicken and sauté the vegetables.

• Italian Seasoning: A simple blend that brings everything together.

• Garlic Powder: Adds another layer of savory flavor to the chicken.

• Parmesan Cheese: Freshly grated for a salty, nutty finish.

• Fresh Basil: Adds a lovely fresh-from-the-garden flavor.

• Fresh Lemon Juice: Brightens the entire dish and balances the Parmesan.

-- Equipment

You only need a few items to complete this great meal.

• Large Skillet: My go-to for quick, one-pan dinners. A wide skillet gives the chicken and vegetables room to brown.

• Sharp Chef’s Knife: Makes quick work of cubing the chicken and slicing the vegetables.

• Wooden Spoon or Spatula: Perfect for stirring and tossing everything together.

My Go-To's

Large non-stick skillet - This is a workhorse in my kitchen.  I like a large 12 inch skillet to accommodate one pan meals like this one.

-- Let’s Make It Together

Start by seasoning the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Brown it in a little olive oil until cooked through, then move it to a plate while you prepare the vegetables.

Next, add the zucchini and yellow squash to the same skillet. Let them pick up a little color before adding the garlic and cherry tomatoes. Once the tomatoes begin to soften, return the chicken to the pan and toss everything together.

Turn off the heat, then finish with freshly grated Parmesan, torn basil, and a squeeze of lemon. That final touch makes the whole skillet taste fresh and flavorful.

-- Perfecting the Cooking Process

The key to this one-pan dinner is cooking the ingredients in stages. Browning the chicken first gives it flavor, while cooking the squash separately helps it develop a little color without becoming mushy. Add the tomatoes near the end so they soften just enough while keeping some of their shape.

-- Add Your Touch

• Add More Vegetables: Bell peppers or sliced mushrooms would work beautifully.

• Make It Heartier: Serve over rice, pasta, or your favorite grain.

• Change the Protein: Try boneless chicken thighs or peeled shrimp.

• Add a Little Heat: Sprinkle in red pepper flakes with the garlic.

• 

Set the Mood

A good meal deserves a great setting. Here are a few ways to set the mood when serving this dish.

This One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is proof that a delicious dinner doesn’t have to be complicated. A few fresh ingredients, one skillet, and a handful of simple finishing touches are all you need.

If you love easy weeknight meals, you might also enjoy my other simple chicken recipes and easy one-pan dinners.

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

• Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

• 5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

Thanks for stopping by A Slice of Southern. I hope this recipe brings a little freshness and simplicity to your dinner table!

Before You Start

Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work well, although they may need a little extra cooking time depending on the size of the pieces.

Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can chop the vegetables and chicken ahead of time to make dinner come together even faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with Italian chicken skillet?
Warm bread, rice, pasta, or a simple green salad all make lovely accompaniments.

Greek Beef Meatballs (Keftedes)

 

These Greek Beef Meatballs, or Keftedes, are tender, flavorful, and packed with fresh mint, herbs, lemon, and warm Mediterranean spices. Serve them with tzatziki, warm pita, Greek-style salad, and rice for an easy, satisfying dinner.

Greek Beef Meatballs (Keftedes)

I've always loved the bright, fresh flavors of Greek cooking—the fresh herbs, lemon, garlic, olive oil, and all those little extras that make a simple meal feel anything but ordinary.

These Greek Beef Meatballs, known as Keftedes, are tender and flavorful with fresh mint and parsley, a little oregano, warm spices, and plenty of lemon. They're lightly coated in flour and pan-fried until beautifully golden on the outside while staying juicy and tender inside.

I served ours with warm pita, tzatziki, and a simple tomato, cucumber, and feta salad tossed with olive oil and red wine vinegar. And because I live with a certain rice fiend, there was naturally a generous scoop of fluffy white rice on the platter too!

It's the kind of dinner that feels a little special without being complicated—and that's exactly my kind of meal.

Enjoy!

-- Ingredients 

• Ground beef — I like 80/20 or 85/15 for flavorful, juicy meatballs.
• Sturdy white or rustic bread — Soaked in a little milk, it gives the meatballs a tender texture.
• Milk — Softens the bread and helps keep the meatballs moist.
• Onion — Grating the onion distributes it throughout the mixture, while squeezing out the excess moisture keeps the meatballs from becoming wet.
• Garlic — Three cloves give the meatballs a nice savory punch.
• Fresh mint — One of the flavors that really makes these feel like Keftedes.
• Fresh parsley — Adds freshness and color.
• Dried oregano — Brings that familiar Greek flavor.
• Ground coriander & cumin — Just a touch of each adds warm, savory depth without overpowering the fresh herbs.
• Lemon zest — Brightens everything up and ties all the flavors together.
• Egg — Helps bind the mixture.
• Kosher salt & black pepper — Essential for bringing all those flavors together.
• All-purpose flour — For a light coating before frying.
• Olive oil — For pan-frying the meatballs until golden.

For Serving

• Tzatziki — Homemade or your favorite store-bought version.
• Warm pita bread — Perfect for scooping up meatballs and all those fresh flavors.
• Tomato, cucumber & feta salad — A simple side dressed with olive oil and red wine vinegar.
• Cooked white rice — Completely optional... unless you happen to live with a rice fiend. 
• Lemon wedges — A squeeze of fresh lemon right before eating is the perfect finishing touch.

-- Equipment

• Large mixing bowl
• Large skillet
• Box grater
• Measuring spoons
• Small baking sheet or platter for the shaped meatballs
• Paper towels for draining

My go-to's: A sturdy box grater makes quick work of the onion, and a large heavy-bottomed skillet gives the meatballs plenty of room to brown evenly.

-- Let's Make It Together

Start by soaking the bread in a little milk for about five minutes. Give it a good squeeze to remove the extra milk, then crumble it into a large bowl.

Add the beef, grated and squeezed onion, garlic, egg, fresh herbs, spices, lemon zest, salt, and pepper. Get in there with your hands and gently mix everything together until just combined. Don't overwork it—we want tender meatballs, not tough ones.

Cover the bowl and let the mixture chill in the refrigerator for about 20–30 minutes. This makes it easier to shape.

When you're ready, form the mixture into small oval-shaped meatballs. I like them a little football-shaped rather than perfectly round. Give each one a light coating of flour, shaking off any excess.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Cook the meatballs in batches so you don't crowd the pan, turning them gently as they cook until they're deeply golden and cooked through.

Drain them briefly on paper towels, then get them onto a platter while they're still warm.

Now comes the fun part—serve them up with warm pita, tzatziki, that simple tomato-cucumber-feta salad, lemon wedges, and rice if you like.

-- Perfecting the Cooking Process

The biggest thing to remember with Keftedes is don't overwork the meat mixture. Once everything is combined, stop mixing. The bread, egg, and little bit of extra fat from the beef will give you beautifully tender meatballs, while the flour coating and hot olive oil create that gorgeous golden crust. And don't rush the browning—those deeply golden edges are where so much of the flavor comes from.

-- Add Your Touch

These are delicious just as they are, but you can easily make the meal your own.

• Add a little extra fresh mint for an even brighter herb flavor.
• Serve them tucked into warm pita with tzatziki for a Greek-inspired sandwich.
• Add a few Kalamata olives to the platter.
• Swap the rice for roasted potatoes or warm flatbread.
• Add a sprinkle of crumbled feta right over the meatballs before serving.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

A Little Dinner Inspiration

I love meals like this because you can put everything in the middle of the table and let everyone make their plate exactly how they like it.

Pile the meatballs onto warm pita. Add a spoonful of tzatziki. Grab some of that crisp cucumber and juicy tomato salad. And if you're like my husband, don't forget the rice!

It's relaxed, colorful, and full of those fresh Greek-inspired flavors that make dinner feel special without requiring a lot of fuss.

These Greek Beef Meatballs have quickly become one of those dinners I know I'll make again.

They're simple enough for a weeknight but special enough to put on the table when you're having friends over. And I love that most of the work can be done ahead, leaving you with nothing more complicated than shaping and frying the meatballs when dinner time rolls around.

Add some warm pita, creamy tzatziki, a fresh salad, and maybe a little rice if you're feeding a certain rice-loving husband, and you've got a meal that feels generous, relaxed, and meant to be shared.

Sometimes that's the best kind of dinner.

Try some of my other easy weeknight dinners:

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

Sheet Pan Gnocchi with Roasted Peppers & Basil

Easy Cajun Chicken Bowl for Two

Before You Start

Can I make the meatball mixture ahead of time?
Yes. You can prepare the mixture, cover it well, and refrigerate it until you're ready to shape and cook the meatballs.

Why do you grate the onion instead of chopping it?
Grated onion blends evenly into the meat mixture and gives you little pockets of onion flavor throughout the meatballs. Just be sure to squeeze out the excess moisture before adding it.

Can I use ground beef with a different fat percentage?
You can, but I prefer 80/20 or 85/15 because the extra fat helps keep the meatballs juicy and flavorful.

Do I have to serve these with rice?
Absolutely not! Rice is completely optional. Warm pita, tzatziki, salad, and lemon make a wonderful meal on their own. In my house, however, rice is apparently mandatory!

What should I serve with Greek meatballs?
Tzatziki, warm pita, a simple tomato-cucumber-feta salad, lemon wedges, olives, and rice are all delicious choices.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.

Caramelized Zucchini with Whipped Feta, Pistachios & Mint

 

Caramelized Zucchini with Whipped Feta, Pistachios & Mint transforms simple zucchini into a vibrant Mediterranean-inspired side dish. Finished with creamy whipped feta, fresh herbs, crunchy pistachios, and a sprinkle of sumac, it's easy to make in the oven or on the grill.

Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Every once in a while, I come across a cookbook that completely changes the way I look at everyday ingredients. That was exactly the case when I picked up Shred Happens: So Easy, So Good by Arash Hashemi. If you've spent any time on social media, you've probably seen his beautiful recipes inspired by his Persian heritage and the vibrant flavors of the Middle East and Mediterranean. His approach to cooking is fresh, colorful, satisfying, and centered around simple ingredients—a style of cooking that feels right at home in my own kitchen.

This Caramelized Zucchini with Whipped Feta, Pistachios & Mint was inspired by one of the recipes in his cookbook, and from the very first bite, I knew it was something I wanted to make again and again. It transforms humble zucchini into a dish that feels elegant without being complicated. Deeply caramelized zucchini is paired with a creamy whipped feta sauce brightened with Greek yogurt, garlic, fresh mint, and lemon, then finished with crunchy pistachios and a sprinkle of tangy sumac.

What I love most is how beautifully these Mediterranean-inspired flavors come together. The zucchini becomes silky and almost buttery, the whipped feta adds richness without feeling heavy, and the fresh herbs and citrus keep every bite vibrant. It's the kind of dish that looks like it came from a neighborhood café but is surprisingly easy to make at home.

Whether you serve it as part of a colorful mezze spread, enjoy it as a light lunch with warm pita, or pair it with grilled chicken, steak, or fish, this recipe celebrates everything I love about cooking with fresh seasonal produce. It's colorful, approachable, and full of bold flavors that prove simple vegetables can easily become the star of the table.

Enjoy!

-- Ingredients

For the Caramelized Zucchini

• Zucchini - Medium zucchini work beautifully because they're tender and cook evenly while still holding their shape.

• Avocado Oil - Its high smoke point makes it perfect for achieving that deep golden caramelization.

• Kosher Salt - An essential first step that draws out excess moisture, helping the zucchini brown instead of steam.

For the Whipped Feta

• Greek Yogurt - Creates an incredibly light, creamy texture while adding a pleasant tang.

• Feta Cheese - The salty richness balances the sweetness that develops as the zucchini caramelizes.

• Fresh Garlic - Adds just enough bite without overpowering the delicate vegetables.

• Fresh Mint - Brings freshness that makes every bite taste bright and vibrant.

• Lemon Zest & Juice - Wakes up the entire dish and complement both the feta and zucchini.

For the Finishing Touches

• Crushed Pistachios - Add color, crunch, and buttery richness.

• Extra Feta - A little extra crumbled over the top makes every bite even better.

• Fresh Mint - For freshness and beautiful presentation.

• Sumac - Adds a subtle citrusy finish that ties everything together.

-- Equipment

You'll need:

• Large cast iron or stainless steel skillet
• Sheet pan (if using oven method)
• Food processor or blender
• Sharp chef's knife
• Cutting board
• Microplane
• Paper towels

My Go-To's

• Cast Iron Skillet - Great heat retention.  Goes from stovetop to oven.  Create great caramelization. 
• Mini Food Processor - perfect for sauces of all kinds
• Microplane Zester - this one is one of the best.  It easily zests citrus, garlic, even Parmesan cheese.

-- Let's Make It Together

Prep the zucchini.
Score the cut sides in a deep crosshatch pattern, salt generously, and let them rest for 20–30 minutes before patting completely dry.

Blend the whipped feta.
Combine the Greek yogurt, feta, garlic, mint, lemon zest, lemon juice, salt, and pepper until smooth and creamy.

Sear until golden.
Place the zucchini cut-side down in hot avocado oil and cook until deeply caramelized.

Finish cooking.
Transfer to a hot oven or continue on the grill until the zucchini becomes soft and pillowy.

Assemble.
Spread the whipped feta onto a serving platter, arrange the zucchini on top, then finish with pistachios, extra feta, fresh mint, and a generous sprinkle of sumac.

-- Perfecting the Cooking Process

The biggest secret to this recipe happens before the zucchini ever touches the pan. Scoring the flesh allows more surface area to caramelize while salting draws out excess moisture that would otherwise create steam. Together, these simple techniques create beautifully golden zucchini with an almost buttery texture instead of soft, watery vegetables. Finish with a generous sprinkle of sumac just before serving for the brightest flavor.

-- Add Your Touch

This recipe is wonderfully adaptable depending on what's in season or what you have on hand.

• Substitute toasted walnuts or almonds for the pistachios.
• Add a drizzle of hot honey for sweet heat.
• Top with fresh dill in place of some of the mint.
• Serve over cooked farro or quinoa for a heartier meal.
• Try it with Japanese Eggplant instead of Zucchini.
• Add grilled shrimp or chicken to turn it into a complete entrée.

Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

Some recipes blur the line between side dish and main course, and this is one of them. With creamy whipped feta, caramelized zucchini, fresh herbs, and crunchy pistachios, it's satisfying enough to enjoy as a light lunch while still pairing beautifully with grilled meats or fish. This Caramelized Zucchini with Whipped Feta, Pistachios & Mint is one of those dishes that's simple enough for a weeknight but beautiful enough to serve when friends come over.

If these bright Mediterranean-inspired flavors are your style, you're in the right place. From colorful grain salads and citrusy grilled chicken to creamy tahini sauces and fresh herbs, these are the kinds of recipes I come back to again and again. Here are a few more favorites to explore:

• Mediterranean Quinoa Salad

• Spinach Feta Turkey Burgers with Lemon Dill Yogurt & Salad

• Roasted Vegetable Couscous with Lemon Tahini Dressing

• Sumac Grilled Chicken and Citrus Avocado Salad

• Grilled Kofta with Creamy Tahini Swirl

Before You Start

Can I make this on the grill?
Absolutely! Sear the zucchini first, then finish cooking over indirect heat on the grill until tender.

Why do I salt the zucchini first?
Salting removes excess moisture so the zucchini caramelizes instead of steaming, giving it a richer flavor and silky texture.

Do I have to score the zucchini?
Yes—it makes a noticeable difference. The crosshatch pattern increases the surface area for browning and allows the zucchini to absorb more flavor.

Can I make the whipped feta ahead of time?
Yes. Blend it up to two days in advance and refrigerate until ready to serve.

Can leftovers be reheated?
They're delicious warm or at room temperature. The whipped feta can also be served chilled, making this a great make-ahead dish.