High Protein Chicken Zucchini Bake (Printable Version)

Tender chicken and zucchini layered with Greek yogurt and melted cheeses for a protein-packed, satisfying 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 - 1/2 teaspoon garlic powder
05 - 1/2 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 - 1/2 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)

# Directions:

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, 1/2 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. Remove 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 the sliced zucchini 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.
08 - Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.
09 - Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
10 - Cover the dish loosely with aluminum 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 Tips:

01 -
  • It sneaks 48 grams of protein into every serving without feeling like diet food.
  • The yogurt-egg blend creates a luscious, creamy texture that holds everything together.
  • Leftovers taste even better the next day, making meal prep actually exciting.
  • It's naturally gluten-free and low-carb, so it fits almost any eating plan.
02 -
  • Don't skip the resting time after baking or the yogurt-egg mixture will run all over your plate instead of holding its shape.
  • Slice the zucchini as thin and uniform as possible so they cook evenly and layer neatly.
  • Sear the chicken just until golden; it finishes cooking in the oven, and overcooking now makes it dry later.
  • Use full-fat Greek yogurt if you want extra creaminess, but low-fat works beautifully and keeps the protein ratio high.
03 -
  • Pat the zucchini slices dry with a paper towel before layering to avoid a watery bake.
  • Use a mandoline slicer for perfectly even zucchini rounds that cook uniformly and look gorgeous.
  • Let the chicken rest on the plate after searing so the juices redistribute and stay in the meat, not the pan.
  • If your baking dish is deeper than 9x9 inches, add 5–10 minutes to the covered baking time to ensure everything cooks through.
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