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High Protein Chicken Zucchini Bake

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A wholesome and satisfying high-protein chicken zucchini bake made with tender chicken, fresh zucchini, Greek yogurt, and melted cheese, all baked into one comforting dish.

Ingredients

  • 2 cups cooked chicken breast, diced or shredded
  • 2 medium zucchini, sliced into half-moons
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup plain Greek yogurt
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
  2. Heat olive oil in a skillet over medium heat and sauté the onion until softened. Add garlic and cook for 30 seconds.
  3. Add sliced zucchini and cook for 3–4 minutes until slightly tender. Remove from heat.
  4. In a large bowl, combine cooked chicken, sautéed vegetables, Greek yogurt, eggs, Italian seasoning, salt, and black pepper.
  5. Fold in half of the mozzarella and Parmesan cheese.
  6. Transfer the mixture into the prepared baking dish and spread evenly.
  7. Sprinkle remaining mozzarella and Parmesan cheese over the top.
  8. Bake for 30–35 minutes, until the center is set and the top is golden.
  9. Let rest for 5–10 minutes before slicing and serving.

Notes

  • Sauté zucchini first to prevent excess moisture in the bake.
  • Add spinach, mushrooms, or diced tomatoes for extra vegetables.
  • Use reduced-fat cheese and yogurt for a lighter version.
  • Add red pepper flakes or jalapeños for extra heat.
  • Store in the refrigerator for up to 4 days in an airtight container.
  • Freeze portions for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://cookedbymaya.com/high-protein-chicken-zucchini-bake/