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chicken zucchini bake casserole golden melted mozzarella fresh from oven

High Protein Chicken Zucchini Bake

Layers of seasoned seared chicken and thinly sliced zucchini bound together in a creamy Greek yogurt and egg mixture, topped with bubbly mozzarella and Parmesan for a high-protein, low-carb dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp 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
  • 0.5 cup plain Greek yogurt
  • 1 cup shredded low-fat mozzarella cheese divided
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp olive oil plus extra for greasing
  • fresh parsley or basil for garnish, optional

Equipment

  • 9x9-inch baking dish
  • large skillet
  • mixing bowls
  • whisk
  • sharp knife
  • cutting board
  • Measuring spoons and cups
  • Aluminum foil

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish with olive oil.
  2. In a medium bowl, combine oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss chicken pieces in the spice mixture until well coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden. Transfer to a plate. Do not skip this step.
  4. In the same skillet, reduce heat to medium. Saute chopped onion for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
  5. In a separate bowl, whisk together eggs and Greek yogurt until completely smooth. Season lightly with salt and pepper.
  6. Return seared chicken to the skillet and stir to combine with onion and garlic mixture. Remove from heat.
  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.
  8. Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.
  9. Repeat with remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with remaining mozzarella and Parmesan.
  10. Cover the dish loosely with foil and bake for 20 minutes.
  11. Remove foil and bake for an additional 10 to 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.

Notes

Pat zucchini slices dry with paper towels if they seem watery. Do not skip the searing step. The bake can be assembled up to 24 hours ahead and refrigerated. Swap Greek yogurt for blended low-fat cottage cheese for extra protein.
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