High Protein Chicken Zucchini Bake (Printable View)

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

# 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 Make It:

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 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 - 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 zucchini slices in 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 baking 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 the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

# Expert Tips:

01 -
  • It sneaks vegetables into a casserole so satisfying you forget youre eating healthy.
  • The Greek yogurt makes it creamy without feeling heavy or carb-loaded.
  • Leftovers taste even better the next day once all the flavors meld together.
  • Its flexible enough to handle whatever cheese or veggies you have on hand.
02 -
  • Dont skip the searing step, it locks in flavor and keeps the chicken from getting rubbery in the oven.
  • If your zucchini are watery, salt the slices lightly, let them sit 10 minutes, then pat dry before layering.
  • Let the bake rest the full 5 minutes or your first slice will fall apart and look messy.
03 -
  • Use a mandoline to slice the zucchini uniformly so every layer cooks evenly.
  • Let the skillet cool slightly before adding the yogurt mixture to the chicken or the eggs might scramble.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes of baking.
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