High Protein Chicken Zucchini Bake (Printable)

Golden chicken and zucchini layered in creamy yogurt sauce with melted mozzarella and Parmesan

# 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 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. Remove to a plate and set aside.
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 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 the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the 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 Tips:

01 -
  • It delivers serious protein without feeling heavy or diet-like, just satisfying and warm.
  • The creamy yogurt and egg mixture makes every bite rich without loading on cream or carbs.
  • Leftovers taste even better the next day, which means easy lunches all week.
  • You can prep the whole thing ahead and just slide it in the oven when youre ready.
02 -
  • Dont skip the searing step; that golden crust on the chicken adds flavor you cant get any other way.
  • Slice the zucchini as evenly as possible so some pieces dont turn to mush while others stay too firm.
  • Let the bake rest for the full 5 minutes or the yogurt mixture will run when you cut into it.
03 -
  • Use a mandoline to slice the zucchini quickly and evenly, it saves time and guarantees consistent cooking.
  • If your skillet isnt oven-safe, transfer everything to the baking dish and skip the extra pan, less cleanup is always a win.
  • Taste the yogurt mixture before layering and adjust the salt; Greek yogurt brands vary in tanginess and you want balance.
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