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High Protein Easy Chicken Zucchini Bake

A simple one-dish bake with tender chicken, fresh zucchini, and melted cheese ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized cubes
  • 2 medium zucchinis sliced into half-moons
  • 1/2 large yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Greek yogurt or sour cream optional, for extra creaminess
  • Fresh parsley or red pepper flakes for garnish

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • knife and cutting board
  • Instant read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large bowl, toss the chicken cubes with olive oil and half of the seasoning blend (garlic powder, oregano, paprika, salt, and pepper) until evenly coated.
  3. Add the sliced zucchini, diced onion, and minced garlic to the bowl. Sprinkle with the remaining seasoning and toss again. If using Greek yogurt or sour cream, stir it in at this stage.
  4. Spread the chicken and vegetable mixture in an even layer in the prepared baking dish.
  5. Bake uncovered for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender.
  6. Sprinkle the shredded mozzarella and Parmesan over the top. Switch the oven to broil and cook for 2 to 3 minutes until the cheese is golden and bubbling. Watch closely to prevent burning.
  7. Garnish with fresh parsley and red pepper flakes. Serve hot.

Notes

Storage: Store leftovers in an airtight container for up to 4 days. Reheats well in the microwave or oven. Substitutions: Swap chicken for turkey breast or add mushrooms and bell peppers for extra vegetables. Use plant-based cheese for a dairy-free version. Make-ahead: Assemble the dish up to 24 hours ahead, cover tightly, and refrigerate. Bake when ready, adding 5 extra minutes if needed. Pro Tip: Salt zucchini slices and let sit for 10 minutes, then pat dry to prevent excess moisture in the bake.