High Protein Chicken Zucchini Bake (Printable)

Golden chicken and zucchini layered with creamy yogurt and melted cheese for a high-protein, satisfying bake.

# 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 - 1/2 teaspoon garlic powder
05 - 1/2 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 - 1/2 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 Steps:

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, 1/2 teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until well coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 3-4 minutes per side until golden. Transfer to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 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. Sprinkle with half of the mozzarella and half of the Parmesan.
08 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mixture, mozzarella, and Parmesan.
09 - Cover the dish loosely with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
11 - Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Suggestions:

01 -
  • It delivers serious protein without relying on bland grilled chicken or yet another shake.
  • The Greek yogurt keeps everything creamy and tangy while sneaking in even more protein.
  • You can assemble it ahead, refrigerate it, and bake it whenever hunger strikes.
  • Leftovers taste better the next day once all the flavors have mingled overnight.
02 -
  • Don't skip the searing step; that golden crust on the chicken adds a depth of flavor you can't get any other way.
  • Slice your zucchini as evenly as possible so it cooks at the same rate and doesn't turn mushy in spots.
  • Let the bake rest for at least 5 minutes or it will be soupy when you try to slice it.
03 -
  • Use a mandoline to slice the zucchini uniformly; it saves time and ensures even cooking.
  • If your skillet isn't oven-safe, transfer everything to the baking dish instead of trying to layer in the pan.
  • Let the chicken rest on a plate after searing so the fond (those tasty browned bits) stays in the skillet for your onions and garlic.
  • For a golden, crispy top, switch your oven to broil for the last two minutes, but watch it closely so the cheese doesn't burn.
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