Chicken Zucchini High Protein Bake (Printable)

Golden chicken layered with fresh zucchini in a creamy yogurt-egg base, topped with bubbly mozzarella and Parmesan for a satisfying high-protein 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 - 0.5 teaspoon garlic powder
05 - 0.5 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 - 0.5 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:

01 - Preheat the 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, 0.5 teaspoon salt, and black pepper. Toss the 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 chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly.
05 - In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
06 - Return the 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 shredded mozzarella and half of the Parmesan.
08 - Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
09 - Cover the dish loosely with foil and bake for 20 minutes.
10 - Remove the 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 Advice:

01 -
  • It packs a serious protein punch without feeling heavy or overly rich.
  • The zucchini stays tender but not mushy, adding freshness to every forkful.
  • You can prep it ahead and bake it later, making weeknight dinners effortless.
  • Even people who claim they don't like zucchini always go back for seconds.
02 -
  • Don't skip searing the chicken, the golden crust adds so much flavor and texture.
  • Slice the zucchini thin and evenly so they cook at the same rate and don't turn mushy.
  • Let the bake rest for a few minutes after pulling it from the oven, or it will fall apart when you cut it.
  • If your yogurt is very thick, whisk it vigorously with the eggs so the mixture pours smoothly over the layers.
03 -
  • Use a mandoline to slice the zucchini uniformly, it makes layering so much faster and the slices cook evenly.
  • Don't overcrowd the skillet when searing the chicken, work in batches if needed so each piece gets a golden crust.
  • Taste your yogurt mixture before pouring it over the layers and adjust the salt, it should be well seasoned on its own.
  • If the top is browning too fast, tent the dish with foil during the final uncovered baking time.
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