Save The smell of paprika hitting hot oil always brings me back to a Tuesday night when I had nothing but chicken, a couple of zucchini, and a tub of Greek yogurt staring at me from the fridge. I was determined to make something filling without reaching for pasta or bread. What came out of the oven that night surprised me: golden, bubbling, satisfying in a way I didn't expect from such simple ingredients. It's become my go-to when I want comfort without the carb crash.
I made this for a friend who was training for a half marathon and swore off anything fried or starchy. She ate two servings, then asked if I'd written the recipe down. I hadn't, but I scribbled it on a napkin while she scraped the dish clean. That napkin ended up photographed and texted to at least three other people by the end of the week.
Ingredients
- Boneless, skinless chicken breast: The lean protein base that soaks up the spices beautifully and stays tender when layered with the creamy mixture.
- Dried oregano: Adds a warm, earthy note that plays well with both the chicken and the zucchini without overpowering anything.
- Smoked paprika: This is what gives the chicken that golden, slightly smoky crust in the skillet.
- Garlic powder: A quick, even way to build savory depth without waiting for fresh garlic to bloom.
- Zucchini: Slice them thin so they soften into creamy layers instead of staying crunchy or watery.
- Yellow onion: Sautéed until soft, it melts into the background and adds natural sweetness.
- Fresh garlic: Just 30 seconds in the pan releases that sharp, aromatic punch you can't fake.
- Eggs: They bind the whole dish together and add structure to the creamy yogurt layer.
- Plain Greek yogurt: Tangy, thick, and packed with protein, it replaces heavy cream without losing any richness.
- Low-fat mozzarella: Melts into gooey, golden pools on top and between the layers.
- Parmesan cheese: A little goes a long way for that nutty, salty finish.
- Olive oil: For searing the chicken and greasing the dish so nothing sticks.
- Fresh parsley or basil: Optional, but a handful of green herbs at the end makes it feel restaurant-worthy.
Instructions
- Preheat and Prep the 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 so much easier.
- Season the Chicken:
- Toss the chicken pieces with oregano, smoked paprika, garlic powder, salt, and black pepper in a bowl until every piece is coated. The spices should cling to the meat, not sit at the bottom of the bowl.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken. Sear for 3 to 4 minutes per side until golden but not fully cooked through, then transfer to a plate.
- Sauté the Aromatics:
- Lower the heat to medium, add the chopped onion to the same skillet, and cook for 3 minutes until soft. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Mix the Creamy Base:
- In a separate bowl, whisk the eggs and Greek yogurt together until smooth and slightly frothy. Season lightly with salt and pepper so the flavor carries through every layer.
- Combine Chicken with Aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stir everything together, then remove from heat. This step lets the flavors marry before baking.
- Build the First Layer:
- Arrange half the zucchini slices in the bottom of the baking dish, spread half the chicken mixture over them, then pour half the yogurt-egg blend evenly on top. Sprinkle with half the mozzarella and half the Parmesan.
- Repeat the Layers:
- Add the remaining zucchini, chicken, yogurt-egg mix, and finish with the rest of the cheese. Press down gently so everything settles into an even, compact layer.
- Bake Covered:
- Cover the dish loosely with foil and bake for 20 minutes. The foil traps steam and helps the zucchini soften without drying out the top.
- Finish Uncovered:
- Remove the foil and bake another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. The edges should be sizzling when you pull it out.
- Rest and Serve:
- Let the bake rest for 5 minutes so the layers set and the slices hold their shape. Garnish with fresh parsley or basil and serve warm.
Save One evening, I served this to a skeptical cousin who claimed he didn't like zucchini. He ate his portion in silence, then quietly asked if there was more. I didn't say a word, just slid the pan across the table. Sometimes the best compliment is a clean plate and no questions asked.
Make It Your Own
This bake is forgiving and adaptable. Swap the chicken for ground turkey or even firm tofu if you want to change the protein. Add 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 yogurt mixture or a drizzle of hot sauce before serving wakes everything up.
Storage and Reheating
I portion this into individual containers and keep them in the fridge for up to four days. It reheats beautifully in the microwave or a low oven, and the flavors deepen overnight. The cheese stays creamy, the zucchini softens a little more, and the whole thing tastes like you just made it. You can also freeze portions for up to two months, just thaw in the fridge before reheating.
What to Serve Alongside
This bake is hearty enough to stand alone, but I like pairing it with a simple arugula salad dressed with lemon juice and olive oil. A slice of crusty bread on the side is nice if you're not counting carbs, and roasted cherry tomatoes add a sweet, tangy contrast. On busier nights, I just serve it straight from the oven with nothing else and call it dinner.
- A crisp green salad with a light vinaigrette cuts through the richness.
- Roasted vegetables like asparagus or Brussels sprouts add texture and color.
- Keep a loaf of warm bread nearby if you want something to soak up the creamy bits.
Save This dish has earned its spot in my weekly rotation, not because it's complicated, but because it never lets me down. It's proof that simple ingredients, treated well, can feel like a small celebration.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready, adding 5-10 extra minutes if baking cold from the refrigerator.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese blended until smooth works well for extra protein. For dairy-free, use unsweetened coconut yogurt or a plant-based alternative.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
- → Can I freeze this bake?
Yes, freeze after baking for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 20-25 minutes.
- → How do I know when it's done?
The bake is complete when the cheese is melted, bubbly, and lightly golden. A knife inserted in the center should come out hot, and the internal temperature should reach 165°F.