High Protein Chicken Zucchini Bake (Printable Version)

Golden chicken and zucchini layers in creamy Greek yogurt, topped with melted mozzarella for a protein-packed dish.

# What You Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 teaspoon dried oregano
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt, plus more to taste
06 - Freshly ground black pepper to taste

→ Vegetables

07 - 2 medium zucchini, thinly sliced (about 4 cups)
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced

→ Dairy & Eggs

10 - 2 large eggs
11 - ½ cup plain Greek yogurt
12 - 1 cup shredded low-fat mozzarella cheese, divided
13 - 2 tablespoons grated Parmesan cheese

→ Other

14 - 1 tablespoon olive oil, plus extra for greasing
15 - Fresh parsley or basil for garnish (optional)

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.
02 - In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear 3-4 minutes per side until golden. Transfer to a plate.
04 - In the same skillet, reduce heat to medium. Sauté chopped onion for 3 minutes until softened. Add minced garlic and cook 30 seconds, stirring constantly.
05 - In a separate bowl, whisk together eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the bottom of the prepared baking dish. Spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan.
09 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mixture, and finish with remaining mozzarella and Parmesan.
10 - Cover the dish loosely with foil and bake for 20 minutes.
11 - Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
12 - Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Advice:

01 -
  • It sneaks in nearly 50 grams of protein per serving without feeling like diet food.
  • The creamy yogurt and egg mixture makes every bite rich and satisfying, almost like a casserole your grandma would make.
  • You can prep it ahead, bake it later, and reheat leftovers all week without losing that gooey cheese pull.
02 -
  • If you skip the foil during the first bake, the top will brown too fast and the custard underneath will stay runny.
  • Salting the zucchini and letting it drain for 10 minutes before layering prevents a watery bake; I learned this after my first soggy attempt.
  • Don't fully cook the chicken during the sear or it'll turn rubbery in the oven; golden edges are all you need.
03 -
  • Use a mandoline to slice the zucchini uniformly so they cook evenly and look restaurant-pretty.
  • Let the bake rest the full 5 minutes or your first slice will slide apart; patience here makes all the difference.
  • Double the recipe and freeze half unbaked; thaw it overnight in the fridge, then bake as directed for an effortless weeknight dinner.
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