Save to Pinterest I was staring into my fridge on a Tuesday night, holding a bag of zucchini that needed using and leftover chicken breast I'd bought on sale. The idea hit me while I was already halfway through slicing: what if I treated this like a lasagna, but swapped the noodles for something lighter? I grabbed my Greek yogurt, cracked a couple eggs, and just started layering. That first bake came out bubbling and golden, and I remember thinking it tasted way better than it had any right to, given I'd barely followed a plan.
I made this for my sister when she was training for a half marathon and sick of plain grilled chicken. She took one bite, looked up, and asked if I'd added cream or butter. When I told her it was just yogurt and eggs, she made me text her the recipe right there at the table. Now she keeps containers of it in her fridge and reheats slices between her long runs.
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Ingredients
- Boneless, skinless chicken breast: Cut it into even bite-sized pieces so they sear quickly and cook through at the same rate in the oven.
- Dried oregano and smoked paprika: These two spices give the chicken a warm, slightly smoky backbone without overpowering the creamy layers.
- Zucchini: Slice them thin but not paper-thin, about a quarter inch, so they soften without turning to mush.
- Greek yogurt: Use plain, full-fat or low-fat, it adds protein and creaminess while keeping the bake moist.
- Eggs: They bind everything together and puff up slightly as they bake, creating structure.
- Mozzarella and Parmesan: Low-moisture mozzarella melts beautifully, and Parmesan adds a salty, nutty finish on top.
- Garlic and onion: Sauteing them first in the chicken drippings builds a savory base that flavors every layer.
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Instructions
- Prep your dish and spices:
- Preheat your oven to 375°F and grease a 9x9-inch baking dish lightly with olive oil. Mix your oregano, smoked paprika, garlic powder, salt, and pepper in a bowl, then toss the chicken pieces until they're evenly coated.
- Sear the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium-high heat and add the seasoned chicken. Let it sear undisturbed for 3 to 4 minutes per side until golden brown, it won't be fully cooked yet, and that's fine.
- Cook the aromatics:
- Lower the heat to medium, toss in your chopped onion, and let it soften for about 3 minutes. Add the minced garlic and stir constantly for 30 seconds until fragrant, then remove the skillet from the heat.
- Whisk the yogurt mixture:
- In a separate bowl, whisk together the eggs and Greek yogurt until smooth and creamy. Season lightly with a pinch of salt and pepper.
- Layer the bake:
- Spread half the zucchini slices in the bottom of your baking dish, then layer half the chicken and onion mixture on top. Pour half the yogurt-egg blend over everything, then sprinkle with half the mozzarella and Parmesan, and repeat all the layers once more.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is bubbly, golden, and slightly crisp at the edges.
- Rest and serve:
- Let the bake sit for 5 minutes before slicing so the layers set and don't slide apart. Garnish with fresh parsley or basil if you like, and serve warm.
Save to Pinterest One evening I doubled the recipe and brought it to a potluck where half the table was doing keto or counting macros. People kept coming back for seconds, and someone asked if I'd catered it. I just laughed and said it was Tuesday night scraps that got lucky. That's when I realized this bake had officially earned a spot in my regular rotation.
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Make It Your Own
I've swapped the Greek yogurt for cottage cheese when I'm out, and it works beautifully, just blend it smooth first if you want a creamier texture. You can also toss in a handful of baby spinach or diced bell pepper between the layers for extra color and nutrients. If you like heat, a pinch of red pepper flakes in the spice mix or a drizzle of hot sauce over the top before baking adds a nice kick without overwhelming the dish.
Storage and Reheating
This bake keeps in the fridge for up to four days in an airtight container, and honestly, it tastes even better on day two once the flavors meld. I reheat individual portions in the microwave for about 90 seconds, or you can cover the whole dish with foil and warm it in a 350°F oven for 15 minutes. It also freezes well for up to two months, just thaw it overnight in the fridge before reheating.
Serving Suggestions
I usually serve this with a simple side salad dressed in lemon and olive oil, or roasted broccoli if I want something warm. It's hearty enough to stand alone, but a slice of crusty bread on the side is never a bad idea if you're not watching carbs. My favorite pairing is a light cucumber and tomato salad with a splash of red wine vinegar, it cuts through the richness and keeps things fresh.
- Pair with a crisp green salad and a tangy vinaigrette.
- Serve alongside roasted vegetables like broccoli, cauliflower, or asparagus.
- Add a slice of crusty bread or garlic toast if you're not keeping it low carb.
Save to Pinterest This dish proves that high-protein cooking doesn't have to be boring or bland. It's become one of those recipes I make without thinking, and every time, it feels like a small weeknight victory.
Recipe FAQs
- → Can I make this chicken zucchini bake ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be cold.
- → What vegetables work well as substitutes for zucchini?
Sliced yellow squash, eggplant, or bell peppers work beautifully. You can also add baby spinach or chopped bell peppers into the layers for extra vegetables and color.
- → Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless skinless chicken thighs will add more richness and flavor. Just adjust the cooking time slightly as thighs may need an extra 2-3 minutes to sear properly.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or warm larger portions in a 350°F oven covered with foil for about 15 minutes.
- → Is this bake freezer-friendly?
Yes, you can freeze the assembled unbaked bake for up to 3 months. Thaw overnight in the refrigerator before baking. Already-baked portions can also be frozen for 2-3 months.
- → Can I make this dairy-free?
Yes, use plant-based yogurt alternative and dairy-free shredded cheese. The texture and flavor will be slightly different but still delicious. Check labels carefully to ensure alternatives are gluten-free.
