Pin It My neighbor knocked one evening with extra zucchini she couldn't use, and I stared at my fridge: chicken thawed, yogurt open, cheese waiting. I layered everything into a dish without much of a plan, just instinct and hunger. The smell that filled the kitchen thirty minutes later made my husband wander in asking what restaurant I'd ordered from. That's when I knew this wasn't just using up leftovers anymore.
I made this for a friend recovering from surgery who needed easy, nourishing food. She texted me two days later asking for the recipe, saying her kids kept asking when I'd bring more. It became my go-to whenever someone needed a meal that felt like care in a dish. The layers hold together beautifully, so it travels well and looks intentional even when you're just winging it.
Ingredients
- Boneless, skinless chicken breast (1 pound): The protein backbone of this bake; cutting it into bite-sized pieces helps it cook evenly and makes every forkful balanced.
- Dried oregano (1 teaspoon): Adds an earthy, slightly floral note that pairs perfectly with the smoky paprika and brightens the whole dish.
- Smoked paprika (1 teaspoon): This is where the golden color and gentle smokiness come from; don't skip it or the chicken tastes flat.
- Garlic powder (½ teaspoon): Quick, even seasoning that works into every crevice of the chicken without the hassle of mincing extra cloves.
- Salt and black pepper: Essential for bringing out all the other flavors; I like to taste as I go and adjust at the end.
- Zucchini (2 medium, thinly sliced): These soften into tender, silky layers that soak up the creamy custard without turning mushy if sliced thin.
- Yellow onion (1 small, finely chopped): Adds sweetness and depth to the chicken mixture; cooking it first mellows any sharpness.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot skillet and perfumes the whole dish; just don't let it burn.
- Large eggs (2): They bind the yogurt into a light, custardy layer that holds everything together without feeling heavy.
- Plain Greek yogurt (½ cup): Tangy, creamy, and packed with protein; it keeps the bake moist and adds a slight richness.
- Shredded low-fat mozzarella cheese (1 cup, divided): Melts into gooey, golden perfection on top and between the layers for that satisfying cheese pull.
- Grated Parmesan cheese (2 tablespoons): A little goes a long way for nutty, salty depth and a beautiful browned crust.
- Olive oil (1 tablespoon, plus extra for greasing): Helps the chicken sear and prevents sticking; I always keep a bottle near the stove.
- Fresh parsley or basil (optional, for garnish): A handful of chopped herbs at the end adds color and a bright, fresh finish.
Instructions
- Prep the oven and dish:
- Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil so nothing sticks. This also gives the bottom layer a hint of golden flavor.
- Season the chicken:
- In a medium bowl, mix oregano, smoked paprika, garlic powder, ½ teaspoon salt, and a few grinds of black pepper, then toss the chicken pieces until every bit is coated. The spices should cling to the meat and smell warm and inviting.
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the seasoned chicken and sear for 3 to 4 minutes per side until golden but not fully cooked through. Transfer the chicken to a plate and set aside; it will finish cooking in the oven.
- Sauté the aromatics:
- Lower the heat to medium, add the chopped onion to the same skillet, and sauté for 3 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
- Whisk the custard base:
- In a separate bowl, whisk together the eggs and Greek yogurt until smooth and creamy with no lumps. Season lightly with salt and pepper; this mixture will bind everything together.
- Combine chicken and aromatics:
- Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture, then remove from heat. The chicken should be well coated and smell incredible.
- Build the first layer:
- Arrange half of the sliced zucchini in the bottom of the prepared baking dish, then spread half of the chicken-onion mixture over it. Pour half of the yogurt-egg mixture evenly on top, letting it seep into all the gaps.
- Add the first cheese layer:
- Sprinkle half of the shredded mozzarella and half of the Parmesan over the yogurt layer. This creates pockets of melted cheese throughout the bake.
- Repeat the layers:
- Layer the remaining zucchini slices, then the rest of the chicken mixture, followed by the remaining yogurt-egg mix. Finish with the rest of the mozzarella and Parmesan on top for a golden, bubbly crust.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. The foil traps steam at first, keeping everything moist.
- Rest and serve:
- Let the bake rest for 5 minutes before slicing so the layers set and don't slide apart. Garnish with chopped fresh parsley or basil if desired, and serve warm.
Pin It The first time I served this at a small dinner, a friend who claims to hate zucchini went back for seconds. She asked what magic I'd used, and I just smiled. Sometimes the best trick is layering flavors so well that no single ingredient stands out, just the whole delicious thing together.
How to Store and Reheat
This bake keeps beautifully in an airtight container in the fridge for up to four days. I portion it out into individual containers on Sunday and have ready-made lunches all week. Reheat in the microwave for about 90 seconds, or in a 350°F oven for 10 minutes if you want the top crispy again. It doesn't get soggy or lose its texture, which is rare for a casserole.
Smart Swaps and Add-Ins
If you want even more protein, swap the Greek yogurt for low-fat cottage cheese; it adds a slightly different tang and extra creaminess. I've stirred in chopped bell peppers and handfuls of baby spinach when I had them on hand, and both worked perfectly. For a spicy kick, add a pinch of red pepper flakes to the chicken seasoning or drizzle hot sauce over your portion. Dairy-free friends can use plant-based cheese and yogurt alternatives; just check the labels to make sure they melt well.
What to Serve Alongside
This bake is hearty enough to stand alone, but I love pairing it with a simple green salad dressed in lemon vinaigrette for freshness. Roasted broccoli or green beans add a nice crunch and balance the creamy layers. If you're craving carbs, a slice of crusty whole-grain bread or a small portion of quinoa works beautifully without overwhelming the dish.
- A crisp arugula salad with cherry tomatoes and balsamic keeps things light.
- Roasted Brussels sprouts or asparagus add a slightly bitter contrast to the creamy bake.
- A squeeze of fresh lemon juice over each serving brightens everything up at the last second.
Pin It This dish has become my answer to the question, What's for dinner when I want something healthy but satisfying? It's proof that eating well doesn't have to feel like a compromise.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and add extra moisture. Just adjust cooking time as thighs may need a few extra minutes to sear properly.
- → How do I prevent the zucchini from becoming watery?
Slice the zucchini thinly and layer it evenly. The yogurt-egg mixture helps bind excess moisture. If your zucchini is particularly large, consider salting the slices for 10 minutes and patting dry before layering.
- → Can I make this ahead of time?
Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.
- → What vegetables can I add or substitute?
Bell peppers, spinach, mushrooms, or yellow squash all work well. Add them during the sauté step with the onions for even cooking. Just keep total vegetable amounts similar to maintain proper texture.
- → Is this freezer-friendly?
Yes, after baking let it cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.