Introduction

This High Protein Chicken Zucchini Bake is a delicious, nutritious meal perfect for weeknight dinners. Packed with tender chicken and fresh zucchini, it’s layered with creamy Greek yogurt and melted cheese for a comforting, satisfying dish.

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.
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

For extra flavor, add a pinch of red pepper flakes to the chicken seasoning.
Swap the mozzarella for a sharper cheese like fontina for a different taste.
Use yellow squash along with zucchini for more variety in the vegetable layers.
To make it dairy-free, substitute the Greek yogurt with coconut yogurt and use a dairy-free cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This bake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

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 other vegetables instead of zucchini?

Yes, you can substitute zucchini with yellow squash or thinly sliced eggplant. Just make sure to slice them thinly so they cook evenly in the bake.

Is this recipe suitable for meal prep?

Absolutely. The bake holds up well when refrigerated and makes convenient leftovers for lunches or dinners throughout the week.