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High protein chicken zucchini bake with cheese and herbs in a casserole dish

High Protein Chicken Zucchini Bake

A nutritious and delicious meal packed with protein from chicken and Greek yogurt, complemented by zucchini and spices, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, plus more to taste
  • to taste freshly ground black pepper
Vegetables and Other Ingredients
  • 2 medium zucchini, thinly sliced (about 4 cups)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • ½ 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
  • to taste fresh parsley or basil for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.
  2. In a medium bowl, combine oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in the spice mixture until they are well coated.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden. Transfer the chicken to a plate.
  4. In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly.
  5. In a separate bowl, whisk together the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.
Assembly and Baking
  1. Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove the skillet from heat.
  2. 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.
  3. Sprinkle with half of the shredded mozzarella and half of the Parmesan.
  4. Repeat this process with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.
  5. Cover the dish loosely with foil and bake for 20 minutes.
  6. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
  7. Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.

Notes

You can serve this bake warm, either as a standalone meal or with a fresh salad on the side. Leftovers can be stored for later, making it a great option for meal prep. To store leftovers, let the bake cool completely, then place it in an airtight container and refrigerate for up to three days. It’s also freezer-friendly; just wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to three months. You can add more vegetables like bell peppers or spinach, and feel free to substitute with different types of cheese.