High Protein Chicken Zucchini Bake (Printable format)

Golden chicken and crisp zucchini layered in creamy Greek yogurt with melted mozzarella and Parmesan for a protein-rich, satisfying meal.

# 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)

# Directions:

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 evenly 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 chicken to a plate.
04 - 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. Sprinkle with half of the mozzarella and half of the Parmesan.
08 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining 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 Advice:

01 -
  • Every bite delivers serious protein without feeling heavy, thanks to the Greek yogurt and lean chicken.
  • The zucchini adds a fresh, almost pasta-like texture that soaks up all the creamy, garlicky goodness.
  • It bakes into one beautiful dish, which means fewer pans to wash and more time to relax.
  • Leftovers taste even better the next day, making meal prep feel like a treat instead of a chore.
02 -
  • Do not skip the resting time after baking, or the custard will be too loose and your slices will fall apart on the plate.
  • Thinly slicing the zucchini is crucial, thick rounds stay crunchy and do not absorb the creamy custard the way delicate slices do.
  • Searing the chicken first adds a deep, caramelized flavor that plain baked chicken simply cannot match.
03 -
  • Use a mandoline to slice the zucchini paper-thin and evenly, which helps them cook uniformly and absorb more custard.
  • Let the yogurt and eggs come to room temperature before whisking them together, it prevents curdling and creates a silkier custard.
  • If the top is browning too quickly, tent the dish with foil again during the final uncovered bake to protect the cheese while the inside finishes cooking.
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