High Protein Chicken Zucchini Bake (Print Version)

Layers of chicken and zucchini in creamy Greek yogurt, topped with melted mozzarella for a protein-packed dinner.

# 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 - 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 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 skillet and stir to combine with onion and garlic mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the bottom of prepared baking dish. Spread half of the chicken-onion mixture over zucchini. Pour half of yogurt-egg mixture evenly on top.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.
09 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
10 - Cover 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 bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Additional Tips::

01 -
  • It delivers nearly 50 grams of protein per serving without feeling heavy or leaving you sluggish.
  • The Greek yogurt custard adds creaminess and tang without the extra fat of traditional cream sauces.
  • Everything bakes together in one dish, so cleanup is mercifully quick on busy weeknights.
  • Leftovers taste even better the next day when the flavors have melded overnight in the fridge.
02 -
  • Do not skip the searing step, the golden crust on the chicken adds flavor you cannot replicate any other way.
  • If your zucchini releases too much water during baking, pat the slices dry with a towel before layering them in.
  • Let the bake rest after it comes out of the oven or the custard will ooze everywhere when you cut into it.
03 -
  • Use a mandoline to slice the zucchini uniformly so they cook at the same rate and the layers look neat.
  • If you are meal prepping, assemble the whole dish the night before and bake it fresh the next evening.
  • Swap half the mozzarella for crumbled feta in the top layer for a tangy, salty finish that cuts through the richness.
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