Save There was this rainy Tuesday last autumn when I found myself staring at a pile of chicken breast and three zucchini from my CSA box, wondering how to make them exciting. My husband had been complaining about same-old chicken dinners, and honestly, I was bored too. That's when I remembered a technique my grandmother used for moussaka, layering vegetables and meat with a creamy custard. I decided to improvise with Greek yogurt instead of béchamel, keeping it lighter but still indulgent.
The first time I pulled this from the oven, my teenage daughter actually put down her phone to ask what smelled so good. Watching her go back for seconds, completely forgetting she claimed to hate zucchini, might have been one of my proudest kitchen moments. Now it's become our go-to Sunday meal prep, filling the house with aromas that make Monday morning feel less daunting.
Ingredients
- 1 pound boneless skinless chicken breast: Cutting into bite-sized pieces helps them cook evenly and distribute throughout the casserole
- 1 teaspoon dried oregano: The earthy Greek flavor pairs beautifully with the yogurt sauce
- 1 teaspoon smoked paprika: This adds a subtle depth that makes the dish taste like it simmered for hours
- 2 medium zucchini: Thinly slice them about 1/4 inch thick so they soften perfectly during baking
- ½ cup plain Greek yogurt: Full fat works best for creaminess but low fat still gives great results
- 1 cup shredded low-fat mozzarella: Dividing the cheese ensures gooey layers throughout rather than just on top
Instructions
- Season the chicken:
- Toss bite-sized pieces with oregano, smoked paprika, garlic powder, and salt until thoroughly coated.
- Sear to perfection:
- Heat olive oil in a large skillet over medium-high heat, then brown the chicken pieces for 3-4 minutes per side until golden.
- Build the flavor base:
- In the same pan, sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 30 seconds.
- Whisk the creamy sauce:
- Combine eggs and Greek yogurt in a separate bowl until completely smooth, seasoning lightly with salt and pepper.
- Assemble the layers:
- Layer zucchini slices, chicken mixture, and yogurt-egg blend in your baking dish, finishing with remaining mozzarella and Parmesan.
- Bake until bubbly:
- Cover with foil and bake at 375°F for 20 minutes, then uncover and continue baking for 10-15 minutes until golden.
Save Last week I made this for a friend recovering from surgery, and she texted me three days later asking for the recipe. Something about the way the salty Parmesan cuts through the mild yogurt sauce just hits different when you need comforting food that still feels nourishing.
Making It Your Own
I've discovered that adding baby spinach between the layers creates beautiful green ribbons and sneaks in extra nutrients. The spinach wilts just enough to become silky without becoming mushy.
Perfect Make-Ahead Strategy
You can assemble everything the night before and keep it covered in the refrigerator. The zucchini actually benefits from sitting overnight, releasing some moisture that helps prevent the casserole from becoming watery during baking.
Serving Suggestions
This bake needs nothing more than a crisp green salad with lemon vinaigrette to cut through the richness. Sometimes I'll serve it with roasted cauliflower for extra volume without adding many calories.
- A sprinkle of fresh basil right before serving brightens everything
- Leftovers taste even better the next day
- Pair with a dry white wine like Pinot Grigio
Save There's something deeply satisfying about serving a dish that tastes indulgent but aligns with your health goals. This bake has become my answer to wanting comfort food without the food coma that usually follows.
Recipe FAQ Section
- → Can I use chicken thighs instead of breasts?
Yes, you can substitute boneless, skinless chicken thighs for the chicken breasts. Thighs will offer a slightly richer flavor and more moisture. Adjust searing time as needed to ensure they are golden.
- → How can I make this dish spicier?
To add a spicy kick, you can include a pinch of red pepper flakes with the chicken seasoning, or stir some hot sauce into the Greek yogurt mixture. A finely diced jalapeño could also be sautéed with the onion.
- → What's the best way to store and reheat leftovers?
Store any leftover portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for individual servings, or cover and bake in the oven at 300°F (150°C) until warmed through.
- → Can I add other vegetables to this bake?
Absolutely! This dish is versatile. Consider adding chopped bell peppers, spinach (wilt it first), or thinly sliced mushrooms with the onion. Ensure not to overload the dish to allow even cooking.
- → Is there a dairy-free alternative for this dish?
Yes, for a dairy-free version, use plant-based shredded cheese alternatives and a dairy-free plain yogurt substitute. Be sure to check the labels of your chosen products for suitability.
- → Why is searing the chicken important?
Searing the chicken before baking adds a layer of depth and flavor. It creates a delicious golden crust on the chicken pieces, which enhances the overall texture and taste of the finished bake, preventing it from tasting bland.