Save to Pinterest My neighbor brought this over one afternoon after I mentioned I was trying to eat lighter without giving up comfort food. The dish was still warm, the cheese bubbling at the edges, and I remember thinking it looked too good to be healthy. She laughed and said it was mostly chicken and zucchini held together by eggs and yogurt. I made it myself the following week and haven't stopped since.
I started making this on Sunday nights when I needed something that could carry me through busy mornings. My brother stopped by once while it was baking, and the smell of garlic and smoked paprika pulled him straight into the kitchen. He ate two servings standing at the counter and asked for the recipe before he left. Now he makes it every week, too.
Ingredients
- Boneless, skinless chicken breast (1 pound): The lean protein base that makes this bake so satisfying, cut into bite-sized pieces so every forkful has some.
- Dried oregano (1 teaspoon): Adds an earthy, almost Mediterranean warmth that plays beautifully with the yogurt.
- Smoked paprika (1 teaspoon): This is what gives the chicken that subtle smoky depth without any actual grilling.
- Garlic powder (½ teaspoon): A quick flavor boost that seasons the chicken evenly before it hits the pan.
- Salt (½ teaspoon, plus more): Essential for drawing out flavor in both the chicken and the vegetables.
- Freshly ground black pepper: A few grinds add sharpness and balance to the creamy layers.
- Zucchini (2 medium, thinly sliced): They soften into tender ribbons that soak up the custard and add gentle sweetness.
- Yellow onion (1 small, finely chopped): Sautéed until soft, it brings a mild sweetness that mellows the garlic.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference here, blooming in the hot skillet for just 30 seconds.
- Large eggs (2): They bind everything together into a cohesive, almost custard-like texture.
- Plain Greek yogurt (½ cup): Tangy, creamy, and packed with protein, it replaces heavy cream without sacrificing richness.
- Shredded low-fat mozzarella (1 cup, divided): Melts into gooey, golden layers that make this feel indulgent.
- Grated Parmesan (2 tablespoons): A nutty, salty finish that crisps up beautifully on top.
- Olive oil (1 tablespoon, plus extra): For searing the chicken and greasing the dish so nothing sticks.
- Fresh parsley or basil: Optional, but a handful of chopped herbs brightens the whole dish at the end.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil. This keeps the bottom layer from sticking and makes cleanup easier.
- Season the Chicken:
- In a medium bowl, mix oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in the spice blend until every piece is coated.
- Sear the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3 to 4 minutes per side until golden and fragrant, then transfer to a plate.
- Sauté the Aromatics:
- Lower the heat to medium and add the chopped onion to the same skillet. Cook for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds, stirring constantly so it doesn't burn.
- Make the Yogurt Custard:
- In a separate bowl, whisk together the eggs and Greek yogurt 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, stirring everything together. Remove from heat.
- Layer the Bake:
- Arrange half of the sliced zucchini in the bottom of the prepared baking dish. Spread half of the chicken mixture over the zucchini, then pour half of the yogurt-egg mixture evenly on top.
- Add the Cheese:
- Sprinkle half of the mozzarella and half of the Parmesan over the first layer. Repeat with the remaining zucchini, chicken, yogurt custard, and finish with the rest of the cheese.
- Bake Covered:
- Cover the dish loosely with foil and bake for 20 minutes. This allows the custard to set without the cheese browning too quickly.
- Finish Uncovered:
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden on top. Let the bake rest for 5 minutes before slicing, then garnish with fresh parsley or basil if you like.
Save to Pinterest I brought this to a potluck once, and someone asked if it was a quiche. I told them it was close, just without the crust and with way more protein. By the end of the night, the dish was empty and three people had texted me for the recipe. It's become my go-to when I want to impress without spending hours in the kitchen.
Storing and Reheating
This bake keeps beautifully in the fridge for up to four days, stored in an airtight container. I usually portion it out into individual servings so I can grab one in the morning and reheat it at work. Microwave it for about 90 seconds, or warm it in a 350°F oven for 10 minutes if you want the cheese to get melty again. It also freezes well for up to two months, just thaw it overnight in the fridge before reheating.
Swaps and Variations
If you want to switch things up, try swapping the Greek yogurt for cottage cheese and blending it smooth for an even creamier custard. I've also used turkey instead of chicken when that's what I had on hand, and it worked just as well. For a little heat, I sometimes add a pinch of red pepper flakes to the spice mix or drizzle hot sauce over my portion. You can also toss in chopped bell peppers or a handful of baby spinach with the zucchini for extra color and nutrients.
Serving Suggestions
This bake is hearty enough to stand alone, but I like serving it with a simple side salad dressed in lemon and olive oil. Sometimes I'll add a slice of crusty bread if I'm extra hungry, though it's plenty filling on its own. It's also great alongside roasted vegetables or a handful of cherry tomatoes tossed with fresh basil.
- Pair it with a crisp green salad and a light vinaigrette.
- Serve with roasted broccoli or Brussels sprouts for extra fiber.
- Add a slice of whole grain bread if you need more carbs after a workout.
Save to Pinterest This dish has become one of those recipes I make without thinking, the kind that feels like a warm hug after a long day. I hope it does the same for you.
Recipe Questions
- → Can I make this bake ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. 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 substitutions?
Yellow squash, eggplant, or bell peppers make excellent alternatives to zucchini. You can also add spinach or mushrooms for extra nutrients and variety.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power or warm in a 350°F oven until heated through.
- → Can I freeze this bake?
Yes, freeze after baking but before the final resting period. Wrap tightly in foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Is Greek yogurt necessary?
Low-fat cottage cheese makes a great substitute with similar protein content. For dairy-free options, use plain unsweetened almond or coconut yogurt, though the texture may vary slightly.
- → Why sear the chicken first?
Searing creates a flavorful golden crust and locks in juices. This step adds depth of flavor that wouldn't develop if the chicken were added raw to the baking dish.