Ingredients
Method
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.
- In the same skillet, add another tbsp of olive oil and sauté the sliced zucchini until tender, about 3-4 minutes. Add the minced garlic and cook for another minute.
- In a bowl, combine the Greek yogurt, vegetable broth, and half of the shredded cheeses. Stir until smooth and creamy.
- Spread the cooked chicken evenly in the baking dish. Layer the sautéed zucchini on top. Pour the creamy cheese sauce over the chicken and zucchini, spreading it evenly. Sprinkle the remaining cheeses and breadcrumbs (if using) on top.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
Feel free to add other vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition. You can assemble this bake ahead of time and refrigerate it until ready to bake. Experiment with different cheeses like Gouda or Swiss for a unique twist. For a crispier topping, broil the bake for the last 2-3 minutes of cooking.
