Ingredients
Scale
- 4 large zucchinis, sliced into half-moons
- 1 lb lean ground beef or shredded cooked chicken breast
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup Greek yogurt (plain, non-fat)
- 2 large eggs, beaten
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a large 9×13 inch baking dish with olive oil or non-stick spray. Place your sliced zucchini in a colander and sprinkle with a little salt. Let it sit for 10 minutes, then pat it dry with paper towels to remove excess moisture. If you are using ground beef, brown it in a skillet over medium heat with the diced onions and minced garlic until the meat is fully cooked. Drain any excess fat. If using chicken, ensure it is already shredded or chopped into bite-sized pieces.
- In a large mixing bowl, whisk together the Greek yogurt, beaten eggs, oregano, smoked paprika, salt, and pepper. Stir in half of the mozzarella cheese. Add the dried zucchini slices and your choice of protein (chicken or beef) to the bowl. Fold everything together until the ingredients are evenly coated in the creamy mixture. Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and the sharp cheddar cheese over the top.
- Place the dish in the center rack of the oven and bake for 30 to 35 minutes. You want the zucchini to be tender and the cheese to be bubbly and slightly browned on top. For an extra crispy crust, turn on the broiler for the last 2 minutes of cooking. Remove from the oven and let the casserole rest for 5 to 10 minutes to allow the juices to set. Garnish with fresh parsley, slice into generous portions, and serve directly from the dish.
- Cook Time: 55 minutes