This High Protein Chicken Zucchini Bake is a simple, satisfying dish that balances lean chicken, fresh vegetables, and melty cheese for a low-carb, protein-packed meal. It bakes up with golden, bubbly cheese and bright basil that smells fresh and looks inviting. If you enjoy quick one-dish dinners, you might also like this high-protein chicken enchiladas for another easy weeknight option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes (5–7 minutes sauté + 25–30 minutes baking)
- Total Time: 50 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 385 kcal
- Protein: 46 g
- Carbohydrates: 6 g
- Fat: 13 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 550 mg
Why Make This High Protein Chicken Zucchini Bake
This bake is fast, healthy, and full of satisfying textures — tender chicken, soft zucchini rounds, burst cherry tomatoes, and gooey mozzarella. It’s ideal when you want a high-protein meal that’s low in carbs and easy to portion for lunches or family dinners. The Greek yogurt keeps the dish creamy without heavy cream, and fresh basil at the end brightens the flavors.
How to Make High Protein Chicken Zucchini Bake
The method is straightforward: prep the vegetables and chicken, cook the chicken with tomatoes for flavor, spread a light yogurt layer over zucchini, assemble, then bake until bubbly. The whole process is a mix of quick stovetop cooking and hands-off baking, which keeps cleanup minimal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Grease a baking dish with a little oil or nonstick spray. Slice the zucchinis into thin rounds and arrange them in an even layer on the bottom of the greased dish. Cut the chicken breasts into bite-sized pieces and season them with garlic powder, salt, and pepper.
Step 2: Sautéing
Heat the tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Toss in the cherry tomatoes and cook for another 2–3 minutes until they soften and start to burst. This builds a simple, savory base with juicy tomato flavor.
Step 3: Mixing
In a small bowl, stir the Greek yogurt with a pinch of salt and pepper until smooth. Spread the yogurt mixture evenly over the zucchini slices in the baking dish. The yogurt forms a light, tangy layer that keeps the zucchini moist and adds protein.
Step 4: Baking and Finishing
Layer the cooked chicken and cherry tomatoes on top of the yogurt-covered zucchini. Sprinkle the shredded mozzarella cheese evenly over the whole dish. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, golden, and bubbly. Remove from the oven and garnish with torn fresh basil leaves before serving.
How to Serve High Protein Chicken Zucchini Bake
Serve warm straight from the dish. It pairs well with a crisp green salad or steamed asparagus for extra vegetables. For a heartier plate, add a side of quinoa or brown rice. The bake also works well portioned into meal-prep containers for lunches — reheat in the oven or microwave until warmed through.
How to Store High Protein Chicken Zucchini Bake
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until hot.
- Freezer: Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in the oven for best texture.
Expert Tips for Perfect High Protein Chicken Zucchini Bake
- Dry the zucchini slices on paper towels to remove excess moisture so the dish doesn’t get watery.
- Cut chicken into even pieces for uniform cooking.
- If you want extra browning on top, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.
- Use full-fat Greek yogurt for creamier texture, or nonfat to reduce calories.
- Add a pinch of Italian seasoning or dried oregano to the yogurt for more herb flavor.
- Let the bake rest 5 minutes after baking—this helps it set and makes serving neater.
Delicious Variations
- Mediterranean: Add sliced olives, sun-dried tomatoes, and a sprinkle of feta instead of mozzarella.
- Spicy: Stir 1/2 teaspoon red pepper flakes into the chicken while sautéing.
- Low-Fat: Use low-fat mozzarella and nonfat Greek yogurt.
- Veggie-Loaded: Add thinly sliced bell pepper or spinach between the layers for more color and nutrients.
- Dairy-Free: Substitute plain unsweetened dairy-free yogurt and a dairy-free shredded cheese.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: You can, but thaw it completely before cutting and cooking so it browns evenly. Partially frozen chicken releases extra water and can steam instead of sear.
Q: Can I skip the yogurt layer?
A: Yes. The yogurt adds creaminess and protein, but you can replace it with a thin layer of tomato sauce, ricotta, or omit it entirely. Adjust seasoning to taste.
Q: How thin should I slice the zucchini?
A: Aim for about 1/8–1/4 inch thick. Thin slices cook evenly in the bake and become tender without turning to mush.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then portion into airtight containers and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven for best texture.
Q: Can I use other cheeses?
A: Absolutely. Provolone, fontina, or a mild cheddar work well. Keep in mind stronger cheeses will change the flavor profile.
Q: How do I reduce sodium?
A: Use low-sodium shredded cheese and skip added salt, relying on garlic powder and fresh basil for flavor.
Q: Can I double the recipe?
A: Yes, use a larger baking dish and increase bake time by 5–10 minutes as needed until cheese is bubbly and dish is heated through.
Conclusion
This High Protein Chicken Zucchini Bake is a reliable, tasty weeknight solution—creamy, cheesy, and packed with protein and fresh flavors. It’s easy to customize, stores well, and makes a comforting meal any night of the week. For another easy low-carb zucchini and chicken idea, check out Chicken Zucchini Bake (Low Carb) – Hungry Happens for more inspiration. Give this dish a try — it’s quick, satisfying, and friendly for meal prep.
Print
High Protein Chicken Zucchini Bake
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Diet: Low-Carb
Description
A simple, satisfying dish balancing lean chicken, fresh vegetables, and melty cheese for a low-carb, protein-packed meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with oil. Slice zucchinis into thin rounds and arrange in the dish. Cut chicken into bite-sized pieces, seasoning with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook seasoned chicken until browned (about 5–7 minutes), then add cherry tomatoes and cook for another 2–3 minutes.
- In a small bowl, mix Greek yogurt with a pinch of salt and pepper. Spread evenly over zucchini slices in the baking dish.
- Layer cooked chicken and cherry tomatoes on top of the yogurt-covered zucchini, then sprinkle mozzarella cheese over the dish. Bake for 25–30 minutes until cheese is melted and bubbly. Garnish with fresh basil before serving.
Notes
Store in an airtight container for up to 3-4 days in the refrigerator. Freeze in portioned containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 46g
- Cholesterol: 85mg
