High Protein Chicken Zucchini Bake (Printable)

Tender chicken and zucchini layers baked in a creamy yogurt-egg mixture with melted mozzarella and Parmesan cheese.

# Ingredient List:

→ 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 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 - 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 sliced zucchini in bottom of prepared baking dish. Spread half of chicken-onion mixture over zucchini. Pour half of yogurt-egg mixture evenly on top. Sprinkle with half of mozzarella and half of Parmesan.
08 - Repeat layers with remaining zucchini slices, chicken mixture, yogurt-egg mix, mozzarella, and Parmesan.
09 - Cover dish loosely with 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 bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Advice:

01 -
  • It feels indulgent and comforting but packs 48 grams of protein per serving without any guilt.
  • The creamy Greek yogurt and egg mixture creates a custard-like texture that holds everything together beautifully.
  • You can prep it ahead, bake it later, and it reheats like a dream for easy weeknight dinners.
02 -
  • Do not skip searing the chicken—those caramelized bits add depth you cannot get any other way.
  • Slice the zucchini thin and evenly so they cook through without releasing too much water into the bake.
  • Let the dish rest after baking or it will be soupy when you try to slice it right away.
03 -
  • Use a mandoline to slice the zucchini evenly and quickly—it makes layering so much easier.
  • If your skillet is oven-safe, you can build and bake the whole thing in one pan to save on dishes.
  • Let the bake cool completely before storing it so condensation does not make it watery.
Return