High Protein Chicken Zucchini Bake (Printable View)

Layers of seasoned chicken and zucchini in a creamy egg-yogurt blend with melted mozzarella and Parmesan cheese.

# What You'll 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 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.
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 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 half of the shredded mozzarella and half of the Parmesan over the yogurt-egg mixture.
09 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
10 - Cover the dish loosely with aluminum 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 packs nearly 50 grams of protein per serving without feeling heavy or overly rich.
  • The creamy yogurt-egg layer keeps everything moist and adds a subtle tang that balances the cheese perfectly.
  • You can prep it ahead, refrigerate it assembled, and bake it whenever you need dinner on the table fast.
  • It reheats like a dream, making it ideal for lunches throughout the week.
02 -
  • Don't skip searing the chicken; that golden crust adds a depth of flavor you just can't get by baking it raw.
  • Slice the zucchini as evenly as possible so they cook at the same rate and don't turn mushy in spots.
  • Let the yogurt and eggs come to room temperature before whisking them together to avoid curdling when they hit the hot skillet ingredients.
  • If your baking dish is smaller or deeper, you may need to add 5 to 10 minutes to the covered baking time.
03 -
  • Use a mandoline to slice the zucchini uniformly; it saves time and ensures even cooking.
  • If you want extra crispy cheese on top, switch the oven to broil for the last 2 minutes and watch it closely.
  • Season each layer lightly as you build; it makes a bigger difference than salting everything at the end.
  • Let the dish rest the full 5 minutes before cutting; it helps the yogurt-egg mixture firm up and makes serving so much cleaner.
Go Back