High Protein Chicken Zucchini Bake: A Cheesy, Nutty, and Healthy Dinner Delight
Tender chicken mingles with nutty quinoa and crisp zucchini slices beneath mozzarella and Parmesan, baking into a warm, cheesy melody. Creamy Greek yogurt and herbs add tangy depth. Perfect for meal prep.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Yield: 4 servings
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
- 2 medium zucchinis, sliced
- 1 pound boneless, skinless chicken breast, diced
- 1 cup shredded mozzarella cheese
- 1 cup cooked quinoa
- 1/2 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, cooked quinoa, Greek yogurt, garlic, oregano, basil, salt, and pepper. Mix well.
- Layer half of the sliced zucchinis in a greased baking dish. Drizzle with olive oil, season with salt and pepper.
- Spread chicken mixture over zucchini layer.
- Add remaining zucchini slices on top of the chicken.
- Sprinkle mozzarella and Parmesan evenly over the zucchini layer. Drizzle a bit of olive oil on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let cool a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For best results, ensure chicken is diced evenly so it cooks through.
- Optional: Add fresh herbs or a pinch of red pepper flakes for extra flavor.