Save My apartment was stuffy after a long run, and I wanted dinner to feel like a reward without undoing the miles. I pulled out a pack of chicken, spotted two zucchini wilting in the crisper, and decided to layer them with whatever protein I had left in the fridge. The yogurt-egg mixture was a last-minute idea, something I'd seen in a breakfast casserole, and when it puffed up golden in the oven, I knew I'd stumbled onto something I'd make again and again.
I made this for a friend who was training for a marathon and complaining about bland chicken meals. She took one bite, paused, then asked if I'd written down what I did because she wanted to make it every Sunday. That moment, watching her scrape her plate clean and actually smile about eating zucchini, convinced me this recipe was worth keeping.
Ingredients
- Boneless, skinless chicken breast: Cut into bite-sized pieces so they sear quickly and stay tender; I learned the hard way that big chunks turn rubbery.
- Dried oregano: Adds earthy warmth that pairs beautifully with the paprika, and it's forgiving if you add a little extra.
- Smoked paprika: This is what gives the chicken that faint campfire taste without any actual smoke or grill.
- Garlic powder: Easier to distribute evenly than fresh garlic in the spice rub, and it won't burn in the skillet.
- Salt and black pepper: Season confidently here because the zucchini will soak up flavor as it bakes.
- Zucchini: Slice them thin so they soften without turning mushy, and don't skip salting them lightly if they seem watery.
- Yellow onion: Finely chopped so it melts into the layers and sweetens as it cooks with the garlic.
- Garlic cloves: Minced fresh for a punch of flavor that garlic powder just can't replicate in the skillet step.
- Eggs: They bind the yogurt into a custard-like layer that holds everything together without feeling heavy.
- Plain Greek yogurt: The tanginess brightens the whole dish and keeps it moist; I've used 2% and nonfat with equal success.
- Shredded low-fat mozzarella cheese: Melts into gooey pockets and creates that irresistible golden top when broiled.
- Grated Parmesan cheese: Just enough to add a nutty, salty finish without overpowering the mozzarella.
- Olive oil: For greasing and searing; a good quality one makes the chicken glisten and prevents sticking.
- Fresh parsley or basil: A handful chopped at the end makes the whole dish look and taste like you tried harder than you did.
Instructions
- Preheat and Prep the Dish:
- Set your oven to 375°F and lightly grease a 9x9-inch baking dish with olive oil. This prevents the bottom layer from sticking and makes cleanup so much easier.
- Season the Chicken:
- In a medium bowl, toss the chicken pieces with oregano, smoked paprika, garlic powder, salt, and black pepper until every piece is coated. The spices should cling to the meat, not sit at the bottom of the bowl.
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the seasoned chicken. Sear for 3 to 4 minutes per side until golden but not fully cooked through, then set aside on a plate.
- Sauté the Aromatics:
- Lower the heat to medium, add the chopped onion to the same skillet, and cook for 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, watching carefully so it doesn't burn.
- Mix the Yogurt Base:
- In a separate bowl, whisk together the eggs and Greek yogurt until completely smooth and no streaks remain. Season lightly with salt and pepper, tasting as you go.
- Combine Chicken and Aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stirring everything together. Remove from heat so the yogurt mixture won't scramble when you layer it in.
- Build the First Layer:
- Arrange half of the sliced zucchini in the bottom of your greased baking dish, then spread half of the chicken-onion mixture on top. Pour half of the yogurt-egg mixture evenly over everything, letting it seep into the gaps.
- Add Cheese and Repeat:
- Sprinkle half of the mozzarella and half of the Parmesan over the first layer. Repeat with the remaining zucchini, chicken mixture, yogurt-egg blend, and finish with the rest of the cheese on top.
- Bake Covered:
- Cover the dish loosely with foil and bake for 20 minutes. The foil traps steam and helps the zucchini soften without drying out the top.
- Finish Uncovered:
- Remove the foil and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. The edges should be sizzling when you pull it out.
- Rest and Garnish:
- 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 you want a pop of color and freshness.
Save The first time I served this at a casual dinner, someone asked if I'd been secretly taking cooking classes. I laughed and told them the truth: I just wanted something that tasted indulgent but didn't wreck my macros. It's become my go-to whenever I want to feel like I'm treating myself without any guilt, and that balance is what keeps it in my weekly rotation.
How to Store and Reheat
This bake keeps beautifully in an airtight container in the fridge for up to four days, and I've found it actually tastes better on day two when the flavors have had time to meld. Reheat individual portions in the microwave for about 90 seconds, or warm the whole dish covered with foil in a 350°F oven for 15 minutes. If you're meal prepping, portion it into containers right after it cools so you can grab and go all week.
Flavor Variations and Swaps
I've swapped the Greek yogurt for cottage cheese when I wanted an even thicker, creamier texture, and it worked perfectly after a quick blitz in the blender. Adding a handful of baby spinach or diced bell pepper between the layers sneaks in more vegetables without changing the flavor profile. For a spicy kick, I sometimes toss in a pinch of red pepper flakes with the chicken seasoning, and it wakes up the whole dish without overwhelming it.
Serving Suggestions
This bake is hearty enough to stand alone, but I love pairing it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A slice of crusty whole-grain bread on the side is perfect for soaking up any extra yogurt sauce that pools at the bottom of your plate. If you're feeding a crowd, double the recipe in a 9x13-inch dish and add 5 to 10 minutes to the baking time.
- Serve alongside roasted cherry tomatoes for a burst of sweetness.
- Top with a dollop of pesto or a drizzle of balsamic glaze for extra flair.
- Pair with cauliflower rice if you want to keep it ultra low-carb.
Save Every time I pull this out of the oven and see that bubbly, golden top, I'm reminded that healthy eating doesn't have to be boring or bland. It's proof that a little creativity and good ingredients can turn a simple weeknight into something worth sitting down for.
Recipe FAQs
- → Can I make this bake ahead of time?
Yes, assemble the entire dish up to 24 hours before baking and refrigerate covered. Add 5-10 minutes to the covered baking time if baking straight from the refrigerator.
- → What vegetables work well in this bake?
Beyond zucchini, try sliced yellow squash, bell peppers, spinach, or mushrooms. Layer thinly sliced vegetables evenly so they cook through during the baking time.
- → Can I use different cheese varieties?
Sharp cheddar adds bold flavor, Gruyère offers nuttiness, or Italian blends work well. For melting quality, keep mozzarella or provolone as at least half the cheese.
- → Is Greek yogurt essential or can I substitute?
Low-fat cottage cheese blended until smooth creates a similar creamy texture. For dairy-free, use unsweetened coconut yogurt or a cashew cream alternative.
- → How do I know when it's fully cooked?
The bake is done when the cheese is bubbly and lightly golden, and a knife inserted in the center comes out hot (not runny). The internal temperature should reach 165°F for the chicken.
- → Can I freeze this bake?
Freeze before baking for best results. Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes if needed.