Pin The first time I made this chicken zucchini bake, I was trying to clean out my fridge before grocery day. I had some chicken breast that needed cooking and a couple of zucchini that were pushing their limits. That impromptu dinner ended up being one of those happy kitchen accidents that actually works.
Last winter, my sister came over for dinner looking exhausted from work. I served her this bake straight from the oven, still bubbling at the edges. She took one bite, closed her eyes, and said it tasted like something from a restaurant but without that post-meal heaviness. Now she asks for it whenever life gets overwhelming.
Ingredients
- 1 pound boneless skinless chicken breast: Cutting into bite-sized pieces helps the seasoning penetrate and speeds up the searing process
- 2 medium zucchini: Thin slices are crucial here, they should be almost translucent to cook through properly in the bake
- Plain Greek yogurt: This is the secret ingredient that creates a velvety texture while adding protein
- Shredded low-fat mozzarella: Using half in the middle layers and half on top ensures every bite gets that cheese pull
- Dried oregano and smoked paprika: This combination gives a subtle pizza-like flavor without overwhelming the dish
Instructions
- Prep and season the chicken:
- Cut the chicken into uniform pieces about one inch and toss with the spices until coated
- Sear the chicken:
- Heat oil in a skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side until golden but not cooked through
- Cook the aromatics:
- Reduce the heat and sauté the onion for 3 minutes then add garlic for 30 seconds until fragrant
- Make the creamy layer:
- Whisk the eggs and Greek yogurt until completely smooth with no lumps
- Layer everything:
- Start with zucchini then chicken then yogurt mixture then cheese and repeat
- Bake until bubbly:
- Cover with foil and bake for 20 minutes then uncover for 10 to 15 minutes until golden
Pin 
This recipe became my go-to when I started training for a half-marathon and needed meals that fueled me without feeling heavy. My running partner actually asked for the recipe after seeing me post about it on Instagram.
Meal Prep Magic
The leftovers reheat beautifully and somehow taste even better the next day. I portion it into glass containers on Sunday and have lunch sorted for three days.
Customization Ideas
Sometimes I add baby spinach between the layers for extra vegetables. Other times I swap mozzarella for sharp cheddar when I want something more assertive.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness perfectly. In summer I serve it with sliced tomatoes and fresh basil.
- Let it rest longer than you think
- Cut into squares while still warm
- Serve with something acidic
Pin There is something deeply satisfying about a recipe that tastes this good and still fits your goals. Enjoy every bite.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Absolutely! This bake is excellent for meal prepping. You can assemble the entire dish a day in advance, cover it, and refrigerate. When ready to cook, simply bake as directed, adding a few extra minutes to account for the chilled temperature. It also reheats well for leftovers.
- → What are some good substitutions for the ingredients?
For the chicken, you could use turkey breast. If you don't have Greek yogurt, low-fat cottage cheese is a great alternative for added protein and a different texture. Feel free to swap mozzarella with other melting cheeses like provolone or cheddar. You can also add other vegetables like spinach or bell peppers.
- → How can I make this dish spicier?
To add a kick, incorporate a pinch of red pepper flakes into the chicken seasoning, or stir them into the yogurt-egg mixture. A dash of hot sauce can also be drizzled over the top before serving for an extra layer of heat.
- → Is this suitable for dietary restrictions like gluten-free or low-carb?
Yes, this bake is naturally gluten-free and low-carb, as it uses chicken, zucchini, and dairy products without any grains or starchy vegetables. It's an excellent choice for those following these dietary plans while seeking high-protein options.
- → How do I prevent the zucchini from becoming watery?
Thinly slicing the zucchini helps it cook evenly and prevents excessive moisture. You can also lightly salt the sliced zucchini and let it sit for 15-20 minutes, then pat it dry with paper towels before assembling the bake. This draws out excess water, ensuring a firmer texture.
- → Can I use different cheeses?
Certainly! While mozzarella and Parmesan offer a classic gooey and savory topping, you can experiment with other cheeses. Provolone, white cheddar, or a blend of Italian cheeses would also work wonderfully to create a delicious crust.