High Protein Chicken Zucchini Bake (Printable)

Golden-seared chicken and zucchini layered in creamy yogurt with bubbly cheese topping

# Ingredient List:

→ 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 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, 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 the seasoned chicken and sear for 3 to 4 minutes per side until golden. Remove 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 layering with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
09 - Cover the dish loosely with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes, until the 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 Tips:

01 -
  • Its packed with 48 grams of protein per serving, so you actually stay full without needing a snack an hour later.
  • The zucchini soaks up all the savory flavors and adds bulk without adding carbs, making it feel indulgent.
  • You can prep it ahead, bake it later, and it reheats like a dream for lunch the next day.
  • The golden, bubbly cheese top makes it look like youve been cooking all day, even though its mostly just layering.
02 -
  • Dont skip searing the chicken, that golden crust adds so much flavor and keeps the meat from getting rubbery in the oven.
  • If your zucchini releases too much water, pat the slices dry with a paper towel before layering or your bake will turn soupy.
  • Let the dish rest for the full 5 minutes, cutting into it too soon makes the layers slide apart and you lose that clean, beautiful slice.
03 -
  • Use a mandoline to slice the zucchini evenly so the layers cook at the same rate and look professional.
  • If you want extra crispy cheese on top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesnt burn.
  • Double the recipe and bake it in a 9x13-inch dish if youre meal prepping for the week, it scales perfectly.
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