High Protein Chicken Zucchini Bake (Printable Version)

Golden chicken and zucchini layered with creamy Greek yogurt, eggs, and melted cheese. High-protein comfort food.

# 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 - 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)

# How To Make:

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 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 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.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan.
09 - Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
10 - Cover the dish loosely with foil and bake for 20 minutes.
11 - Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
12 - Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Cooking Tips:

01 -
  • It sneaks vegetables into a cheesy, comforting dish without feeling like a compromise.
  • The Greek yogurt keeps everything creamy and adds bonus protein without heaviness.
  • Leftovers taste even better the next day, which makes lunch feel like a reward.
  • Its flexible enough to handle whatever cheese or veggies you have on hand.
02 -
  • Dont skip the searing step; that golden crust on the chicken adds a depth of flavor you cant get any other way.
  • If your zucchini are very watery, lightly salt the slices and let them sit for 10 minutes, then pat dry before layering.
  • Let the bake rest after baking or youll end up with a soupy mess on the plate instead of clean, pretty layers.
03 -
  • Use a mandoline to slice the zucchini evenly; it makes layering so much easier and ensures they cook at the same rate.
  • Let the yogurt and eggs come to room temperature before whisking them together so they blend more smoothly.
  • If the top is browning too fast, tent it loosely with foil during the final minutes of baking.
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