Dice the chicken breast into bite-sized pieces and place them in a bowl. Wash and slice the zucchini into thin rounds, and chop the tomatoes. Mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through.

Stir in the sliced zucchini and minced garlic. Sauté for 3-4 minutes until the zucchini starts to soften. Add the chopped tomatoes and mix together.

Sprinkle Italian seasoning, salt, and pepper to the mixture. Stir well and let it simmer for a couple of minutes.

Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish and top with cheese. Bake for 25-30 minutes until fully cooked and golden brown.

Let the bake rest for about 5 minutes before cutting into portions and serving hot.