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High Protein Chicken Zucchini Bake

High Protein Chicken Zucchini Bake

A wholesome and flavorful high-protein bake featuring tender chicken, fresh zucchini, and a creamy, cheesy topping. Perfect for a healthy weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4
Calories 380 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast Cut into bite-sized pieces for even cooking and easier serving.
  • 1 tsp dried oregano Adds an aromatic, Mediterranean touch to the chicken.
  • 1 tsp smoked paprika Provides a warm, smoky depth that complements the chicken.
  • 0.5 tsp garlic powder A convenient way to infuse garlic flavor into the spice rub.
  • 0.5 tsp salt This is the initial seasoning; remember to taste and adjust later.
  • Freshly ground black pepper Season to your preference for an extra kick.
  • 2 medium zucchini Thinly slice for even cooking and better layering in the bake.
  • 1 small yellow onion Finely chopped, it will soften and sweeten the base flavor.
  • 2 cloves garlic Minced to release its full aroma and flavor into the sauté.
  • 2 large eggs Essential for binding the creamy yogurt mixture and setting the bake.
  • 0.5 cup plain Greek yogurt Use full-fat for a richer, creamier texture if desired.
  • 1 cup shredded low-fat mozzarella cheese Divided for layering and creating a bubbly, golden crust.
  • 2 tbsp grated Parmesan cheese Adds a sharp, salty flavor to the cheesy topping.
  • 1 tbsp olive oil Use for searing the chicken and sautéing vegetables; a good quality oil enhances flavor.
  • Fresh parsley or basil Optional garnish, but adds a lovely fresh finish and color.

Instructions
 

  • Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.
  • 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.
  • 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.
  • Reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
  • In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
  • Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.
  • 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.
  • Sprinkle with half of the shredded mozzarella and half of the Parmesan.
  • Repeat with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
  • Cover the dish loosely with foil and bake for 20 minutes.
  • Remove the foil and bake an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
  • Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil, if desired. Serve warm.

Notes

Allow the chicken to marinate in the spice mixture for at least 10 minutes for enhanced flavor. Avoid overcrowding the skillet when searing; cook in batches for perfect browning. Press down gently on assembled layers to help them cook evenly. For variety, consider mixing zucchini with yellow squash.