Pin It The smell of smoked paprika hitting hot oil always brings me straight back to my kitchen on a Wednesday night when I was desperately trying to use up a pile of zucchini before it went soft. I had some leftover chicken breast, a tub of Greek yogurt, and zero patience for anything complicated. What started as a throw-it-together dinner turned into one of the most satisfying high-protein bakes I've ever made. My partner walked in, took one look at the bubbling golden cheese, and asked if we were having company.
I remember serving this to my gym-obsessed friend who usually wrinkles her nose at anything baked and cheesy. She went back for seconds, then asked for the recipe before she even finished her plate. It was the first time I realized you could make something indulgent and protein-packed without it tasting like cardboard. Now it's my go-to whenever I need to impress someone who thinks healthy food has to be boring.
Ingredients
- Boneless, skinless chicken breast (1 pound): The lean protein base that makes this bake so satisfying, cut into bite-sized pieces so every forkful has a little bit of everything.
- Dried oregano (1 teaspoon): Adds an earthy, slightly floral note that pairs beautifully with the smoked paprika and keeps the seasoning from tasting one-dimensional.
- Smoked paprika (1 teaspoon): This is the secret weapon for depth and a hint of smoky warmth without any actual grilling or charring.
- Garlic powder (½ teaspoon): A quick, even layer of garlic flavor that clings to the chicken and doesn't burn in the skillet like fresh garlic can.
- Salt and black pepper: Essential for bringing out the natural flavors in the chicken and balancing the creamy yogurt mixture.
- Zucchini (2 medium, thinly sliced): Adds volume, moisture, and a slight vegetal sweetness that soaks up all the savory goodness from the layers.
- Yellow onion (1 small, finely chopped): Sautéed until soft and sweet, it builds a flavorful base that ties the chicken and zucchini together.
- Garlic (2 cloves, minced): Fresh garlic blooms in the warm skillet and infuses the whole dish with aromatic punch.
- Large eggs (2): They bind the creamy yogurt mixture and help everything set into cohesive, sliceable layers.
- Plain Greek yogurt (½ cup): Tangy, thick, and protein-rich, it replaces heavy cream and keeps the bake light but luxurious.
- Shredded low-fat mozzarella (1 cup, divided): Melts into gooey, golden perfection and adds just enough richness without overwhelming the protein content.
- Grated Parmesan (2 tablespoons): A salty, nutty finish that crisps up beautifully on top and adds an extra layer of savory flavor.
- Olive oil (1 tablespoon, plus extra for greasing): Just enough to sear the chicken and keep everything from sticking to the dish.
- Fresh parsley or basil (optional, for garnish): A bright, herby touch that makes the final dish look and taste restaurant-worthy.
Instructions
- Preheat and prep the baking dish:
- Set your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil so the bottom layer of zucchini doesn't stick. This step sets you up for easy serving later.
- Season the chicken:
- In a medium bowl, mix oregano, smoked paprika, garlic powder, salt, and black pepper, then toss the chicken pieces until every bite is coated in warm, smoky spice. The even coating is what gives the chicken its golden crust.
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the seasoned chicken, searing for 3 to 4 minutes per side until golden but not fully cooked. Remove the chicken to a plate and don't worry about it being raw in the middle, it will finish in the oven.
- Sauté the aromatics:
- Lower the heat to medium, add the chopped onion to the same skillet, and cook for 3 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds, stirring constantly so it doesn't burn and turn bitter.
- Make the yogurt-egg mixture:
- In a separate bowl, whisk together the eggs and Greek yogurt until completely smooth and creamy. Season lightly with salt and pepper to taste.
- Combine chicken and aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stir everything together, then remove from heat. This step ensures the chicken picks up all those sweet, garlicky flavors.
- Build the first layer:
- Arrange half of the sliced zucchini in the bottom of your prepared baking dish, then spread half of the chicken-onion mixture evenly over the zucchini. Pour half of the yogurt-egg mixture on top, letting it seep into all the cracks.
- Add the first cheese layer:
- Sprinkle half of the shredded mozzarella and half of the Parmesan over the yogurt layer. This creates a cheesy barrier that melts into the vegetables below.
- Repeat the layers:
- Layer the remaining zucchini slices, then the rest of the chicken mixture, then the rest of the yogurt-egg mix, and finally top with the remaining mozzarella and Parmesan. The double layer gives you that satisfying lasagna-like structure.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. The foil traps moisture at first, then uncovering lets the top crisp up beautifully.
- Rest and serve:
- Let the bake rest for 5 minutes before slicing so the layers set and don't slide apart on your plate. Garnish with chopped fresh parsley or basil if you want a pop of color and freshness.
Pin It There was a Sunday afternoon when I made this for a potluck and watched three different people quietly sneak back to the table for thirds. One of them asked if it was keto, another wanted to know the calorie count, and the third just said it tasted like comfort food that wouldn't wreck his macros. That's when I knew this recipe had serious staying power.
How to Store and Reheat
This bake keeps beautifully in an airtight container in the fridge for up to four days, and honestly, it tastes even better the next day once all the flavors have had time to meld. I like to portion it out into individual containers for grab-and-go lunches. Reheat in the microwave for about 90 seconds, or pop it back in a 350°F oven for 10 minutes if you want the cheese to get crispy again.
Swaps and Variations
If you want to switch things up, swap the Greek yogurt for low-fat cottage cheese and blend it smooth for an even creamier, slightly tangier base. I've also stirred in chopped bell peppers and baby spinach when I'm feeling extra virtuous, and both fold in beautifully without changing the cooking time. For a spicy kick, add a pinch of red pepper flakes to the seasoning mix or drizzle a little hot sauce over your serving.
Make It Your Own
This recipe is forgiving and adaptable, so don't be afraid to play around with what you have on hand. You can use turkey instead of chicken, or even swap the zucchini for thinly sliced eggplant or yellow squash. If you're dairy-free, plant-based cheese and yogurt work surprisingly well, just check the labels to make sure they melt properly.
- Try adding a handful of sun-dried tomatoes for a tangy, Mediterranean twist.
- Sprinkle some everything bagel seasoning on top before baking for a fun, crunchy finish.
- If you love extra protein, stir in a scoop of unflavored protein powder into the yogurt mixture.
Pin It This dish has become my weeknight hero when I want something hearty, healthy, and satisfying without spending an hour in the kitchen. I hope it becomes one of your favorites too.
Questions & Answers
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since it will be cold.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese blended until smooth creates a similar creamy texture with extra protein. For dairy-free options, use unsweetened coconut yogurt or a plant-based yogurt alternative.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until heated through. The flavors often improve after a day.
- → Can I freeze this bake?
Freeze before baking by wrapping tightly and freezing for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Already-baked portions can be frozen for 2 months.
- → What vegetables work well in this?
Beyond zucchini, try yellow squash, eggplant, bell peppers, or baby spinach. Add extra vegetables between layers for more nutrients without affecting cooking time significantly.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers after cooling. Reats beautifully in the microwave and maintains its creamy texture. The high protein content makes it ideal for weekly prep.