Save to Pinterest My neighbor knocked on my door one evening holding a casserole dish still warm from her oven, apologizing because she'd made too much dinner. Inside was this chicken and zucchini bake, and I remember eating it straight from the dish with a fork while standing in my kitchen. The creamy layers, the golden cheese on top, the way the chicken stayed so tender—it was exactly what I needed after a long day. I asked for the recipe the next morning, and she laughed and said she'd been winging it, trying to use up zucchini from her garden. That's how the best recipes find you sometimes.
I started making this bake during a particularly busy month when I was trying to eat better but had no time for complicated meals. The first time, I forgot to sear the chicken properly and just tossed it in raw—it worked, but the flavor wasn't nearly as deep. Now I never skip that step. My sister came over once and declared it her new favorite thing, so I've made it for her at least a dozen times since. It's become my go-to when I want something that feels like a hug but also helps me hit my protein goals.
Ingredients
- Boneless, skinless chicken breast (1 pound): The lean protein base of this dish. Cutting it into bite-sized pieces ensures every forkful has tender chicken, and searing it first adds a rich, caramelized flavor.
- Dried oregano (1 teaspoon): Adds an earthy, slightly peppery warmth that pairs beautifully with chicken and zucchini.
- Smoked paprika (1 teaspoon): This is the secret to that subtle smoky depth. I once used regular paprika and missed it immediately.
- Garlic powder (½ teaspoon): A quick way to season the chicken evenly before it hits the pan.
- Salt and black pepper: Essential for building flavor in every layer, from the chicken to the creamy custard.
- Zucchini (2 medium, about 4 cups sliced): Slice them thin so they cook through and meld into the layers without turning watery.
- Yellow onion (1 small, finely chopped): Sautéing it with the garlic creates a sweet, aromatic base that makes the whole dish smell incredible.
- Garlic (2 cloves, minced): Fresh garlic is worth the extra minute. It blooms in the hot pan and infuses everything with flavor.
- Large eggs (2): They bind the yogurt into a creamy, protein-rich custard that holds the bake together.
- Plain Greek yogurt (½ cup): Tangy, thick, and packed with protein. It keeps the dish moist and adds a subtle richness.
- Shredded low-fat mozzarella (1 cup, divided): Melts into gooey, golden perfection and gives you those stretchy cheese pulls.
- Grated Parmesan (2 tablespoons): A little goes a long way for nutty, salty flavor on top.
- Olive oil (1 tablespoon plus extra for greasing): For searing the chicken and greasing the dish so nothing sticks.
- Fresh parsley or basil (optional): A handful of chopped herbs at the end makes it look (and taste) like you put in extra effort.
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 ensures nothing sticks and cleanup stays easy.
- 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 bite is coated. The spices should cling to the meat and smell warm and earthy.
- Sear the Chicken:
- Heat 1 tablespoon 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 and fragrant, then remove to a plate (it will finish cooking in the oven).
- Sauté Onion and Garlic:
- 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, stirring constantly so it doesn't 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—this will be your custard layer.
- Combine Chicken with Aromatics:
- Return the seared chicken to the skillet with the onion and garlic, stir everything together, then remove from heat. The chicken should be coated in those sweet, garlicky bits.
- Layer the Bake:
- Arrange half the zucchini slices in the greased baking dish, then spread half the chicken mixture on top. Pour half the yogurt-egg mixture evenly over everything, then sprinkle with half the mozzarella and Parmesan.
- Repeat the Layers:
- Add the remaining zucchini, then the rest of the chicken mixture, the rest of the yogurt-egg blend, and finish with the remaining cheeses. Each layer should be even and generous.
- Bake Covered:
- Cover the dish loosely with foil and bake for 20 minutes. The foil traps steam and helps the custard set without drying out.
- Finish Uncovered:
- Remove the foil and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden on top. The edges should be just starting to crisp.
- Rest and Serve:
- Let the bake rest for 5 minutes so the layers firm up and slicing is easier. Garnish with fresh parsley or basil if you like, then serve warm and enjoy every creamy, cheesy bite.
Save to Pinterest The first time I brought this to a potluck, someone asked if it was lasagna, and I realized it kind of is—just without the noodles and with way more protein. A friend who lifts weights started requesting it weekly, and I began making double batches so we could both meal prep. It's one of those dishes that feels special enough to serve guests but practical enough to eat alone on a Tuesday night. I love how it manages to be both.
How to Store and Reheat
This bake keeps beautifully in the fridge for up to four days in an airtight container. I like to portion it out into individual servings so I can grab one for lunch without thinking. Reheat in the microwave for about two minutes, or pop it back in a 350°F oven for ten minutes if you want the cheese to get bubbly again. It also freezes well for up to two months—just thaw overnight in the fridge before reheating.
Simple Swaps and Add-Ins
If you want to switch things up, try using cottage cheese instead of Greek yogurt for an even creamier texture and a little more protein. I've added chopped bell peppers and baby spinach when I had them on hand, and both worked perfectly. For a spicy version, toss in some red pepper flakes or a drizzle of hot sauce before baking. You can also make it dairy-free by using plant-based cheese and yogurt, though the texture will be slightly different.
Serving Suggestions
This bake is hearty enough to eat on its own, but I love serving it with a simple green salad dressed in lemon and olive oil. Sometimes I'll add a slice of crusty bread on the side, even though it's already filling. It's also great alongside roasted Brussels sprouts or a quick cucumber and tomato salad for extra crunch.
- Pair with a crisp white wine or sparkling water with lemon for a light, refreshing contrast.
- Top with a dollop of extra Greek yogurt and fresh herbs right before serving for added richness.
- Serve over cauliflower rice if you want to stretch it into more servings without adding carbs.
Save to Pinterest Every time I make this, I'm reminded that good food doesn't have to be complicated or take all day. It just has to taste like you cared enough to make it right.
Recipe Questions & Answers
- → Can I prepare this bake ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add 5-10 minutes to the covered baking time since it will be cold.
- → What can I substitute for Greek yogurt?
Low-fat cottage cheese blended until smooth works well for extra protein. For dairy-free options, use unsweetened coconut yogurt or a dairy-free Greek yogurt alternative.
- → How do I know when the bake is done?
The bake is ready when the cheese is melted, bubbly, and lightly golden on top. A knife inserted in the center should come out hot, and the internal temperature should reach 165°F (74°C).
- → Can I freeze this chicken zucchini bake?
Yes, freeze the assembled, unbaked dish tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.
- → What vegetables work well in this bake?
Beyond zucchini, try sliced yellow squash, bell peppers, baby spinach, or mushrooms. Just keep the total vegetable amount similar to maintain proper baking time and texture.
- → Why sear the chicken first?
Searing creates a flavorful golden crust on the chicken and locks in juices. This step adds depth of flavor that you wouldn't get from adding raw chicken directly to the bake.