High Protein Chicken Zucchini Bake (Printable Version)

Golden chicken and zucchini layers with creamy Greek yogurt, topped 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

# Steps:

01 - Preheat the 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 the chicken pieces in the spice mixture until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side until golden. Remove chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 30 seconds while stirring.
05 - In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return the 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 the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
10 - Cover the dish loosely with aluminum foil and bake for 20 minutes.
11 - Remove the foil and bake an additional 10-15 minutes until the 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 and serve warm.

# Expert Advice:

01 -
  • It delivers nearly 50 grams of protein per serving without feeling heavy or overly rich.
  • The yogurt and egg base creates a light, custardy texture that holds everything together beautifully.
  • You can prep it ahead, refrigerate, and bake it fresh when you need it most.
  • It uses simple, whole ingredients you probably already have on hand.
02 -
  • Don't skip the searing step for the chicken, the caramelized edges add deep flavor that plain boiled chicken just can't match.
  • Slice the zucchini as evenly as possible so they cook at the same rate and don't turn mushy in spots.
  • Let the bake rest for the full 5 minutes, cutting it too soon will make the custard ooze out and lose its shape.
03 -
  • Use a mandoline to slice the zucchini uniformly, it makes layering faster and ensures even cooking.
  • If your Greek yogurt is watery, strain it through cheesecloth for 10 minutes to thicken it up and prevent a runny custard.
  • Let the chicken cool slightly before layering, it prevents the eggs from scrambling when you pour the custard over.
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