Description
A comforting and protein-packed casserole featuring tender chicken, layers of zucchini, and a creamy yogurt-egg custard.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchini, thinly sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 cup shredded low-fat mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh parsley or basil, for garnish (optional)
Instructions
- Combine the oregano, smoked paprika, garlic powder, salt, and black pepper; toss with chicken.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 3–4 minutes per side.
- Push chicken aside and add onion; sauté for 3 minutes, then add garlic and cook for 30 seconds.
- Whisk together eggs and Greek yogurt until smooth; season lightly with salt and pepper.
- Grease a 9×9-inch baking dish and layer half of zucchini, followed by chicken, onion-garlic, half of custard, and half of cheeses; repeat layers.
- Cover with foil and bake at 375°F for 20 minutes; remove foil and bake for another 10–15 minutes until cheese is golden.
- Let rest for 5 minutes before slicing.
Notes
Pat zucchini slices dry to avoid excess moisture. This dish can be refrigerated and reheated. Adds a sprinkle of fresh herbs for garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American