High Protein Chicken Zucchini Bake (Print view)

Golden chicken and zucchini layered with creamy Greek yogurt, eggs, and melted cheese for a protein-packed bake.

# List of Ingredients:

→ 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

# Step-by-Step 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 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 the prepared baking dish. Spread half of the chicken-onion mixture over zucchini. Pour half of the 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 aluminum foil and bake for 20 minutes.
11 - Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden. Let rest for 5 minutes before slicing. Garnish with fresh parsley or basil if desired. Serve warm.

# Expert Suggestions:

01 -
  • It keeps you full for hours without feeling heavy or overly rich.
  • The creamy yogurt and egg mixture gives you all the comfort of a casserole without loads of cream or butter.
  • Leftovers taste even better the next day, making meal prep actually exciting.
  • You can sneak in extra vegetables without anyone noticing or complaining.
02 -
  • Don't skip the resting time after baking or your first slice will slide apart into a cheesy puddle.
  • Searing the chicken first adds flavor and texture that plain baked chicken just can't match.
  • Whisking the yogurt and eggs until completely smooth prevents lumps in the creamy layers.
  • If your zucchini releases a lot of water, pat the slices dry with a towel before layering.
03 -
  • Use a mandoline to slice the zucchini evenly so everything cooks at the same rate.
  • Let the chicken cool slightly before layering so the yogurt mixture doesn't curdle from the heat.
  • If you love crispy cheese, broil the bake for the last 2 minutes but watch it closely so it doesn't burn.
  • Season each layer lightly instead of adding all the salt at once for better flavor balance.
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