Name: Healthy Chicken & Zucchini Casserole
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes; 3 medium zucchini (about 1½ pounds/680g), sliced into ¼-inch rounds; 1 medium yellow onion (about 1 cup/160g), finely diced; 3 cloves garlic, minced; 1 red bell pepper (about ¾ cup/115g), diced; 1 cup (235ml) low-sodium chicken broth; ½ cup (120g) plain Greek yogurt (2% or full-fat works best); 1 cup (113g) part-skim mozzarella cheese, shredded; ¼ cup (25g) Parmesan cheese, freshly grated; 2 tablespoons (30ml) extra virgin olive oil; 1 teaspoon dried Italian herbs; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

Description

Creamy, cheesy, and secretly healthy! This zucchini casserole proves comfort food can be good for you without sacrificing an ounce of flavor.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
3 medium zucchini (about 1½ pounds/680g), sliced into ¼-inch rounds
1 medium yellow onion (about 1 cup/160g), finely diced
3 cloves garlic, minced
1 red bell pepper (about ¾ cup/115g), diced
1 cup (235ml) low-sodium chicken broth
½ cup (120g) plain Greek yogurt (2% or full-fat works best)
1 cup (113g) part-skim mozzarella cheese, shredded
¼ cup (25g) Parmesan cheese, freshly grated
2 tablespoons (30ml) extra virgin olive oil
1 teaspoon dried Italian herbs
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Place zucchini in a colander, sprinkle with salt, and let sit for 15 minutes. Pat dry with paper towels.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 2-3 minutes until lightly browned but not fully cooked. Transfer to a plate.
In the same skillet, add remaining olive oil. Cook onion until translucent, about 3-4 minutes. Add bell pepper and cook for 2 minutes more. Add garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits from pan. Simmer for 2 minutes. Remove from heat and whisk in Greek yogurt. Season with herbs, red pepper flakes if using, salt and pepper.
Layer half the zucchini in the baking dish, followed by half the chicken, half the sauce, and half the mozzarella. Repeat layers, reserving some cheese for later.
Cover with foil and bake for 25 minutes. Remove foil, add remaining cheese and all Parmesan, then bake uncovered for 10-15 minutes until bubbly and golden. Optional: broil for 2 minutes for extra crispiness.
Let rest for 5-10 minutes before serving. Garnish with fresh parsley.