High Protein Chicken Zucchini Bake (Printable)

Golden chicken and zucchini layers with creamy Greek yogurt sauce, topped with melted mozzarella and Parmesan cheese.

# 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 Steps:

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 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. 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 mixture. Remove from heat.
07 - Layer half of the sliced zucchini in the prepared baking dish. Spread half of the chicken-onion mixture over 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 remaining zucchini slices, chicken mixture, yogurt-egg mix. Finish with 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.

# Expert Advice:

01 -
  • It sneaks in vegetables so seamlessly that even picky eaters forget they're eating zucchini.
  • The creamy yogurt and egg mixture makes every bite feel indulgent without the carb crash.
  • Leftovers taste even better the next day, making lunch something to actually look forward to.
02 -
  • If you skip the searing step, the chicken will be bland and rubbery; those few minutes in the hot pan are what build real flavor.
  • Slicing the zucchini too thick will leave you with crunchy, undercooked layers, so aim for about an eighth of an inch.
  • Letting the bake rest after it comes out of the oven is not optional; cutting it too soon turns the whole thing into a soupy mess.
03 -
  • Pat the zucchini slices dry with a paper towel before layering; excess moisture can make the bake watery and prevent the top from browning properly.
  • Use a mix of light and dark chicken meat if you want more flavor and moisture; thighs hold up beautifully and stay juicier than breasts.
  • Let the bake sit for the full five minutes before cutting; this allows the yogurt-egg mixture to firm up and hold the layers together perfectly.
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