High Protein Chicken Zucchini Bake (Printable)

Golden chicken and zucchini layered in creamy yogurt blend with bubbling mozzarella topping for 48g protein per serving.

# 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 - 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 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 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 onion and garlic. Remove from heat.
07 - Layer half of the sliced zucchini in the bottom of the prepared baking dish. Spread half of the chicken 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 blend, 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 fresh parsley or basil if desired. Serve warm.

# Expert Advice:

01 -
  • It keeps you full for hours without that heavy, sluggish feeling you get from traditional casseroles.
  • The creamy yogurt and egg blend tastes indulgent but sneaks in extra protein instead of cream or butter.
  • You can prep it ahead, bake it later, and still have leftovers that taste even better the next day.
02 -
  • Don't skip searing the chicken, the golden crust adds flavor that plain poached chicken just can't match.
  • Slice the zucchini thin and evenly so they cook at the same rate and don't release too much water into the dish.
  • Let the bake rest before slicing or the creamy layer will run all over the plate instead of holding together.
03 -
  • Use a mandoline to slice the zucchini evenly and save yourself ten minutes of knife work.
  • If your Greek yogurt is too thick, whisk in a tablespoon of water or milk so it spreads easily over the layers.
  • Let the chicken rest on the plate after searing so the juices redistribute and the meat stays tender in the oven.
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