Pin It My neighbor handed me a container of this after I mentioned wanting lighter dinners that still felt indulgent. She told me it was her gym-night staple, and honestly, I was skeptical until I reheated a square at midnight and stood at the counter scraping every creamy, cheesy edge from the Tupperware. The zucchini stayed tender but not mushy, the chicken was juicy, and that yogurt-egg custard situation? Absolutely genius.
I made this for a friend recovering from surgery who needed high-protein meals but was tired of plain grilled chicken. She texted me two days later asking for the recipe, saying her husband had polished off the rest for breakfast. That kind of review makes you feel like youve cracked a code.
Ingredients
- Boneless, skinless chicken breast: Cut it into even bite-sized pieces so they sear uniformly and cook through at the same rate in the oven.
- Dried oregano: This brings a subtle Mediterranean warmth that plays beautifully with the yogurt and cheese.
- Smoked paprika: Adds depth and a hint of smokiness without any actual grilling required.
- Garlic powder: A quick flavor booster that distributes evenly when you toss the chicken in the spice blend.
- Zucchini: Slice them thin and consistent, about ¼ inch, so they soften perfectly without turning watery.
- Yellow onion: Finely chopped so it melts into the layers and sweetens as it bakes.
- Fresh garlic: Mince it fine and dont let it burn in the skillet or itll taste bitter.
- Eggs: They bind the yogurt into a custard-like layer that holds everything together.
- Plain Greek yogurt: Use full-fat or low-fat, both work, but avoid nonfat or the texture gets too thin.
- Mozzarella cheese: Shred it yourself from a block for better melting and less clumping.
- Parmesan cheese: Freshly grated adds a salty, nutty finish that store-bought cant match.
- Olive oil: Just enough to sear the chicken and keep everything from sticking.
- Fresh parsley or basil: A handful of chopped herbs at the end brightens the whole dish.
Instructions
- Prep your oven and dish:
- Preheat to 375°F and grease your baking dish lightly with olive oil so the bottom layer of zucchini doesnt stick. This also makes cleanup way easier.
- Season the chicken:
- Toss the chicken pieces in a bowl with oregano, smoked paprika, garlic powder, salt, and 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 olive oil in a large skillet over medium-high and add the chicken in a single layer. Let it sear undisturbed for 3 to 4 minutes per side until golden but not cooked through, then set aside.
- Sauté the aromatics:
- Lower the heat to medium, add the chopped onion, and cook for 3 minutes until soft and translucent. Stir in the minced garlic and cook just 30 seconds until fragrant.
- Mix the yogurt custard:
- In a separate bowl, whisk the eggs and Greek yogurt together until smooth and creamy. Season lightly with salt and pepper.
- Combine chicken and aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stir to coat, then remove from heat. This keeps everything from overcooking before it goes in the oven.
- Build the first layer:
- Spread half the zucchini slices in the bottom of your greased baking dish, then top with half the chicken mixture and half the yogurt custard. Sprinkle half the mozzarella and Parmesan over the top.
- Repeat the layers:
- Add the remaining zucchini, chicken, yogurt custard, and finish with the rest of the cheese. Press down gently so everything settles into an even layer.
- Bake covered, then uncovered:
- Cover loosely with foil and bake for 20 minutes, then remove the foil and bake another 10 to 15 minutes until the cheese is bubbly and golden. The foil traps steam so the zucchini cooks through without drying out the top.
- Rest and garnish:
- Let the bake sit for 5 minutes before slicing so the custard sets and doesnt run everywhere. Garnish with fresh parsley or basil and serve warm.
Pin It The first time I served this at a casual dinner, someone asked if I used cream, and I got to do that smug little reveal that it was just Greek yogurt. It became my go-to answer for what to bring when someone says they want something filling but not heavy.
How to Store and Reheat
This bake keeps in an airtight container in the fridge for up to four days, and it actually tastes better on day two once the flavors settle. Reheat individual portions in the microwave for about 90 seconds, or cover the whole dish with foil and warm it in a 350°F oven for 15 minutes. If youre freezing it, portion it into meal-sized squares, wrap tightly, and freeze for up to two months.
Ways to Make It Your Own
Swap the chicken for ground turkey or lean beef if thats what you have on hand, just brown it completely before layering. Add a handful of baby spinach or chopped bell pepper between the layers for extra veggies and color. If youre craving spice, stir red pepper flakes into the yogurt mixture or drizzle hot sauce over your serving.
What to Serve It With
This bake is hearty enough to stand alone, but a simple arugula salad with lemon and olive oil cuts through the richness beautifully. If you want more substance, serve it over cauliflower rice or with a slice of crusty bread to soak up the creamy bits. A chilled white wine or sparkling water with lemon makes it feel like a real sit-down meal.
- Toss arugula with lemon juice, olive oil, and shaved Parmesan for a peppery contrast.
- Roast cherry tomatoes with garlic and thyme as a bright, juicy side.
- Serve with a dollop of tzatziki or extra Greek yogurt on top for even more tang.
Pin It Once you nail the layers and that creamy yogurt custard, this becomes one of those recipes you make on autopilot whenever you need dinner to feel special without the fuss. Its proof that high-protein doesnt have to mean boring.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire bake up to 24 hours in advance. Cover tightly with plastic wrap or foil and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese works wonderfully and adds even more protein. You can also use sour cream for a richer flavor, though it will have slightly more fat and fewer protein.
- → How do I prevent the zucchini from becoming watery?
Slice the zucchini thinly and avoid salting it beforehand. The baking process with the egg mixture helps bind moisture. If your zucchini is very large or watery, you can lightly pat slices with paper towels before layering.
- → Can I freeze leftovers?
Absolutely. Portion into individual servings, wrap tightly in foil or freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.
- → What sides pair well with this bake?
A crisp green salad, roasted vegetables, or cauliflower rice complement the dish perfectly. For added carbs, serve with quinoa, whole grain bread, or sweet potato wedges.
- → How do I know when the bake is fully cooked?
The cheese should be melted and lightly golden, and a knife inserted in the center should come out mostly clean with just a bit of melted cheese. The internal temperature should reach 165°F for food safety.