Name: High Protein Chicken Zucchini Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; 2 medium zucchini, thinly sliced (about 4 cups); 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 large eggs; 1/2 cup plain Greek yogurt; 1 cup shredded low-fat mozzarella cheese, divided; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil, plus extra for greasing; Fresh parsley or basil, for garnish (optional)

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Introduction

This High Protein Chicken Zucchini Bake is a delicious and nutritious meal perfect for weeknight dinners. Packed with tender chicken, fresh zucchini, and creamy cheese, it’s easy to prepare and full of flavor. Plus, it’s a great way to enjoy a healthy, protein-rich dish the whole family will love.

A close-up view of a baked dish featuring thick round slices of zucchini at the bottom, covered with a creamy white spinach sauce that spreads around the base. On top of the zucchini are large, golden to dark brown crispy cheese patties, some with bubbly texture and slightly charred edges. The dish is garnished with small chopped green herbs sprinkled across the surface. The food is served on a white plate, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
2 medium zucchini, thinly sliced (about 4 cups)
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 large eggs
1/2 cup plain Greek yogurt
1 cup shredded low-fat mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil, plus extra for greasing
Fresh parsley or basil, for garnish (optional)

Instructions

Step 1: Preheat the oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil.
Step 2: In a medium bowl, combine oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss the chicken pieces in the spice mixture until well coated.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side until golden. Remove chicken to a plate and set aside.
Step 4: Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Step 5: In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
Step 6: Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.
Step 7: 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.
Step 8: Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.
Step 9: Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan cheese.
Step 10: Cover the dish loosely with foil and bake for 20 minutes.
Step 11: Remove the foil and bake an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 12: Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil, if desired. Serve warm.

Tips & Variations

Use yellow squash in place of zucchini for a slightly sweeter flavor.
Add a pinch of crushed red pepper flakes to the chicken seasoning for a bit of heat.
Swap low-fat mozzarella for part-skim or whole milk mozzarella for a creamier bake.
Include chopped spinach or kale in the sauté step for extra greens.
For a gluten-free version, ensure all spices and yogurt are labeled gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire dish in a 350°F oven for about 15 minutes covered with foil to prevent drying out.

How to Serve

The dish shows a white deep plate filled with a layered casserole. The bottom layer is green zucchini slices, soft and slightly cooked. Above them is a thick creamy white sauce mixed with herbs, smooth and rich in texture. The top layer is golden brown melted cheese with bubbly and crispy spots, offering a textured contrast. A fork lifts a portion, stretching gooey melted cheese with bits of green herbs visible in the layers. The whole dish looks warm, with small green parsley leaves sprinkled on top, and the surface has a shiny, slightly oily finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best to avoid excess moisture in the bake. If using frozen, thaw and drain thoroughly to remove water before layering.

Is this recipe suitable for meal prep?

Absolutely! It reheats well and can be portioned into containers for easy lunches or dinners throughout the week.