Pin It The smell of oregano and paprika hitting hot oil always takes me straight back to Tuesday evenings when I was testing lighter dinners that actually kept me full. I was tired of bland chicken and steamed vegetables, so I started layering things: zucchini from the farmers market, yogurt I had in the fridge, cheese for comfort. The first pan came out bubbling and golden, and I realized I'd stumbled onto something that tasted indulgent but fit exactly what I needed. My neighbor knocked on the door just as I pulled it from the oven, drawn by the smell, and left with half the pan.
I made this for a friend who was training for a half marathon and swore she hated zucchini. She scraped her plate clean and asked for the recipe before she left. The layers trap all the flavor, so even the zucchini tastes like something worth eating. It became my go-to for anyone who claimed healthy food couldnt be comforting. Now I double the batch and freeze half, because future me is always grateful.
Ingredients
- Boneless, skinless chicken breast (1 pound): The protein anchor of the dish; cut it into even bite-sized pieces so it sears quickly and stays tender.
- Dried oregano (1 teaspoon): Adds an earthy, Mediterranean warmth that pairs beautifully with the paprika.
- Smoked paprika (1 teaspoon): This is where the golden color and subtle smokiness come from, dont skip it.
- Garlic powder (½ teaspoon): Boosts the savory base and works into the chicken coating perfectly.
- Salt and black pepper: Season generously; the chicken and zucchini both need it to shine.
- Zucchini (2 medium, thinly sliced): Slice them evenly so they cook at the same rate and stay tender, not mushy.
- Yellow onion (1 small, finely chopped): Sauteed onion adds sweetness and depth to every layer.
- Garlic (2 cloves, minced): Fresh garlic in the skillet makes the whole kitchen smell like home.
- Eggs (2 large): They bind the yogurt into a custardy, protein-packed sauce.
- Plain Greek yogurt (½ cup): Creamy, tangy, and high in protein; it replaces heavy cream without any sacrifice.
- Shredded low-fat mozzarella (1 cup, divided): Melts into gooey, golden perfection on top and between the layers.
- Grated Parmesan (2 tablespoons): A little goes a long way for nutty, salty richness.
- Olive oil (1 tablespoon, plus extra for greasing): Keeps the chicken from sticking and adds a hint of fruity flavor.
- Fresh parsley or basil (optional): A handful of fresh herbs at the end brightens everything up.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F 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, then toss the chicken pieces until every bit is coated. The spices will form a flavorful crust when you sear them.
- 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 but not fully cooked. Transfer the chicken to a plate and set aside.
- Saute the Aromatics:
- In the same skillet, reduce heat to medium, add the chopped onion, and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds, stirring constantly so it doesnt burn.
- Whisk the Yogurt Mixture:
- 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 and stir to combine with the onion and garlic. Remove from heat.
- Build the First Layer:
- Layer half of the sliced zucchini in the bottom of the prepared baking dish, then spread half of the chicken-onion mixture over the zucchini. Pour half of the yogurt-egg mixture evenly on top.
- Add Cheese and Repeat:
- Sprinkle with half of the shredded mozzarella and half of the Parmesan, then repeat with the remaining zucchini, chicken mixture, yogurt-egg mix, and finish with the remaining cheese. You want every layer to be generous.
- Bake Covered:
- Cover the dish loosely with foil and bake for 20 minutes. This traps steam and cooks everything through without drying it out.
- Finish Uncovered:
- Remove the foil and bake an additional 10 to 15 minutes, until the cheese is melted, bubbly, and lightly golden. The top should look irresistible.
- Rest and Serve:
- Let the bake rest for 5 minutes before slicing so the layers set and dont slide apart. Garnish with chopped fresh parsley or basil and serve warm.
Pin It One Sunday, I brought this to a potluck where everyone else brought pasta and casseroles loaded with cream and breadcrumbs. I was nervous it would look boring next to all that comfort food. But people kept coming back, asking what made it so creamy and how it could be so filling without feeling heavy. That was the day I stopped apologizing for making things that were actually good for me.
Make It Your Own
Ive swapped the Greek yogurt for cottage cheese when I wanted even more protein and a slightly different tang. You can toss in chopped bell peppers, baby spinach, or even thinly sliced mushrooms between the layers. If you like heat, a pinch of red pepper flakes or a drizzle of hot sauce before baking wakes the whole thing up. For a dairy-free version, plant-based cheese and yogurt work surprisingly well, just check the labels for protein content.
Storing and Reheating
This bake keeps beautifully in the fridge for up to four days, covered tightly. I portion it into single servings and reheat in the microwave for about two minutes, or in a 350°F oven for ten minutes if I want the cheese to get bubbly again. You can also freeze individual portions for up to two months; just thaw overnight in the fridge and reheat gently. It tastes just as good, sometimes even better, after a day because the flavors meld together.
Pairing and Serving Ideas
I usually serve this with a simple green salad dressed in lemon and olive oil, or roasted broccoli on the side. If youre not watching carbs, a slice of crusty bread to soak up the creamy bits is heaven. It also pairs well with cauliflower rice or a light grain like quinoa if you want to stretch it further.
- Top with a dollop of Greek yogurt and fresh dill for a cooling contrast.
- Serve alongside roasted cherry tomatoes for a burst of sweetness.
- Pair with a crisp white wine or sparkling water with lemon for a light, satisfying meal.
Pin It This is the kind of recipe that quietly becomes part of your routine, the one you make on a random Wednesday and feel proud of. It proves that taking care of yourself can taste this good.
Recipe FAQ
- → Can I make this ahead of time?
Yes, assemble the dish up to 24 hours ahead and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → Can I freeze this bake?
You can freeze the assembled, unbaked dish for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I serve with this?
A simple green salad with lemon vinaigrette pairs perfectly. For a heartier meal, serve with roasted potatoes or crusty whole grain bread.
- → Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work well. Adjust cooking time as thighs may need 2-3 minutes longer to sear properly.
- → How do I know when it's done?
The dish is ready when the cheese is melted and bubbly with golden spots, and the internal temperature reaches 165°F (74°C).
- → Can I add other vegetables?
Absolutely. Bell peppers, mushrooms, or spinach make excellent additions. Just ensure vegetables are sliced thinly for even cooking.