Save My neighbor showed up one evening with a foil-covered dish still warm from her oven, insisting I try what she called her "gym night dinner." One bite and I understood why she made it twice a week. The creamy yogurt custard clinging to tender chicken and barely-soft zucchini, all under a blanket of bubbling cheese, tasted like comfort food that somehow still felt virtuous. I asked for the recipe before she even left my porch.
I started making this every Sunday to portion out for lunches, and my coworkers began timing their microwave trips to coincide with mine. The smell of smoked paprika and melted cheese would drift through the break room, and someone always asked what I was eating. It became my quiet pride to pack something that looked and smelled like I had my life together, even when I absolutely did not.
Ingredients
- Boneless, skinless chicken breast: Cutting it into bite-sized pieces ensures every morsel gets seasoned and seared, plus it bakes through evenly without drying out.
- Dried oregano: This herb brings a Mediterranean warmth that pairs beautifully with the tangy yogurt and keeps the dish from tasting one-dimensional.
- Smoked paprika: The smokiness adds depth and a faint campfire quality that makes plain chicken taste like something special.
- Garlic powder: I use this in the spice rub for even distribution, then add fresh garlic later for a double hit of flavor.
- Salt and black pepper: Season at every stage, tasting as you go, because underseasoned layers mean a bland final dish.
- Zucchini: Slice them thin so they soften just enough to meld with the custard but still hold their shape and a hint of bite.
- Yellow onion: Sautéing it first coaxes out its sweetness and prevents any sharp, raw onion flavor in the finished bake.
- Fresh garlic: Minced and quickly sautéed, it perfumes the whole dish and wakes up every other ingredient.
- Eggs: They bind the yogurt into a silky custard that sets gently in the oven, holding everything together without turning rubbery.
- Plain Greek yogurt: High in protein and tangy, it creates a creamy sauce that tastes indulgent but keeps the calorie count reasonable.
- Low-fat mozzarella cheese: It melts into gooey, golden pools on top and between the layers, adding richness without overwhelming the dish.
- Parmesan cheese: Just a few tablespoons add a nutty, salty punch that elevates the entire flavor profile.
- Olive oil: Use it to sear the chicken and grease the dish so nothing sticks and cleanup stays easy.
- Fresh parsley or basil: A handful of chopped herbs at the end brightens the whole plate and makes it look like you care, which you do.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F and rub a 9x9-inch baking dish with a thin layer of olive oil. This small step prevents the zucchini from sticking and makes serving so much easier later.
- Season the Chicken:
- Toss the chicken pieces in a bowl with oregano, smoked paprika, garlic powder, salt, and pepper until every cube is lightly coated. The spices will form a flavorful crust when you sear them.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken in a single layer. Cook for 3 to 4 minutes per side until golden and fragrant, then remove to a plate; it will finish cooking in the oven.
- Sauté the Aromatics:
- Lower the heat to medium and add the chopped onion to the same skillet, stirring for about 3 minutes until soft and translucent. Toss in the minced garlic and cook for 30 seconds, just until it smells amazing.
- Whisk the Custard Base:
- In a separate bowl, whisk together the eggs and Greek yogurt until completely smooth with no lumps. Season lightly with salt and pepper so the custard has its own flavor.
- Combine Chicken and Aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stirring everything together. Remove from heat so it stops cooking while you assemble the layers.
- Build the First Layer:
- Arrange half of the zucchini slices in the bottom of your prepared baking dish, then spread half of the chicken mixture evenly over them. Pour half of the yogurt-egg custard on top, letting it seep into all the gaps.
- Add Cheese to the First Layer:
- Sprinkle half of the mozzarella and half of the Parmesan over the custard. The cheese will melt down and create pockets of gooey richness throughout the bake.
- Repeat the Layers:
- Layer the remaining zucchini, chicken mixture, and custard in the same order, then finish with the rest of the mozzarella and Parmesan on top. Press down gently so everything nestles together.
- Bake Covered, Then Uncovered:
- Cover the dish loosely with foil and bake for 20 minutes to set the custard without browning the cheese. Remove the foil and bake another 10 to 15 minutes until the top is bubbly and lightly golden.
- Rest and Serve:
- Let the bake sit for 5 minutes before slicing so the custard firms up and your portions hold their shape. Garnish with fresh parsley or basil and serve warm.
Pin it The first time I served this to my brother, who claims to hate zucchini, he scraped his plate clean and asked if there were seconds. I did not tell him what was in it until he finished, and he just shrugged and said, "Well, I guess I like it now." That small victory felt like proof that good food can change minds without a lecture.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon and olive oil, or a handful of roasted cherry tomatoes tossed with balsamic. If I am extra hungry, I will toast some whole grain bread to soak up any custard left on the plate. The dish is rich enough that it does not need much competition, just something fresh and bright to balance the creamy, cheesy layers.
How to Store and Reheat
This bake keeps beautifully in the fridge for up to four days in an airtight container, and I have found it tastes even better on day two. 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. The custard may look a little separated when cold, but it comes back together perfectly once heated, so do not worry if it seems odd straight from the fridge.
Make It Your Own
I have stirred in handfuls of baby spinach, swapped zucchini for thinly sliced eggplant, and even used leftover rotisserie chicken when I was too tired to sear fresh pieces. My friend who cannot do dairy uses cashew-based yogurt and vegan mozzarella, and she says it works just fine. The beauty of this recipe is that the structure stays the same no matter what vegetables or proteins you have on hand.
- Add a pinch of red pepper flakes to the spice rub if you like a little heat.
- Stir a handful of chopped sun-dried tomatoes into the chicken mixture for extra umami.
- Top with a sprinkle of fresh lemon zest right before serving for brightness.
Pin it This bake has become my answer to the question, "What is for dinner when I actually want to feel good after eating?" It fills you up, tastes like you tried, and leaves you with leftovers worth getting excited about.
Frequently Asked Questions
- → Can I prepare this chicken zucchini bake ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add an extra 5-10 minutes to the covered baking time since it will be cold from the refrigerator.
- → How do I prevent the zucchini from releasing too much water?
Slice the zucchini thinly and evenly. You can lightly salt the slices and let them sit for 10 minutes, then pat dry with paper towels before layering. This helps remove excess moisture and prevents a watery bake.
- → Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs work wonderfully and add extra moisture to the dish. Keep in mind the fat content will be slightly higher, which may affect the overall nutritional profile.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese is an excellent high-protein alternative. Blend it smooth before mixing with eggs for a similar creamy texture. Sour cream also works but will increase the fat content.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15 minutes until warmed through. The dish also freezes well for up to 3 months.
- → Can I add other vegetables to this bake?
Yes, bell peppers, mushrooms, baby spinach, and cherry tomatoes all work beautifully. Add them to the layers along with the zucchini or sauté them with the onions for extra flavor and nutrients.