Chicken Zucchini High Protein Bake (Printable)

Golden chicken layers with zucchini in creamy yogurt, topped with melted mozzarella and Parmesan for a protein-rich dinner.

# What You 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)

# 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, ½ teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until thoroughly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 3 to 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 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, and yogurt-egg mixture. Finish with the remaining mozzarella and Parmesan.
10 - Cover the dish loosely with aluminum foil and bake for 20 minutes.
11 - Remove foil and bake for an additional 10 to 15 minutes until cheese is melted, bubbly, and lightly golden.
12 - Let the bake rest for 5 minutes before slicing. Garnish with fresh parsley or basil if desired. Serve warm.

# Expert Tips:

01 -
  • It sneaks vegetables into a cheesy, protein-packed dinner without feeling like a diet meal.
  • The creamy yogurt-egg blend keeps everything moist and satisfying, never dry or boring.
  • It reheats beautifully for lunches all week, tasting just as good on day three.
  • You get that comforting casserole feel without the carb crash afterward.
02 -
  • Don't fully cook the chicken during the sear or it will dry out in the oven; golden edges are all you need.
  • Slice the zucchini thin and evenly so they soften at the same rate and don't turn watery.
  • Let the bake rest for the full 5 minutes or the custard will be too loose and messy when you cut into it.
03 -
  • Use a mandoline to slice the zucchini evenly; it saves time and ensures uniform cooking.
  • Let the skillet cool slightly before adding the garlic so it doesn't scorch and turn bitter.
  • If the top browns too quickly, tent the dish loosely with foil for the last few minutes of baking.
  • Taste the yogurt-egg mixture before pouring; a little extra salt or pepper here makes a big difference.
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