High Protein Chicken Zucchini Bake (Print Version)

Golden chicken and zucchini layered with creamy yogurt sauce and melted cheeses for a protein-packed, gluten-free meal.

# 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 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 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 the 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 remaining zucchini slices, chicken mixture, yogurt-egg mixture, and finish with remaining mozzarella and Parmesan.
09 - Cover the dish loosely with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes until the 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 Hints:

01 -
  • It sneaks a mountain of protein into a cozy, cheesy comfort dish without feeling heavy or diet-like.
  • You can prep the whole thing in one skillet and one baking dish, so cleanup is shockingly easy.
  • Leftovers taste even better the next day, making it perfect for meal prep or lazy lunches.
  • The creamy yogurt-egg blend keeps everything moist and tangy without loading on heavy cream or butter.
02 -
  • Don't skip the searing step for the chicken, that golden crust adds so much flavor and keeps the pieces from turning rubbery in the oven.
  • Let the bake rest for the full 5 minutes or your first slice will be a soupy mess, patience really pays off here.
  • Use a sharp knife to slice the zucchini thinly and evenly so they cook at the same rate and don't leave you with crunchy spots.
03 -
  • Pat the zucchini slices dry with a paper towel before layering to prevent the bake from getting watery.
  • Use a mandoline to slice the zucchini if you have one, it makes the slices perfectly even and the whole thing looks more polished.
  • Let the skillet cool slightly before adding the garlic so it blooms in the heat instead of scorching.
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