Ingredients:

  • 3 large zucchini (approx. 750g), grated or thinly sliced
  • 1 tsp sea salt
  • 1.5 lbs (680g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 1 large egg, beaten
  • 12g grated Parmesan cheese (for binder)
  • 25g almond flour
  • 50g grated Parmesan cheese (for topping)
  • 1 cup (115g) shredded low-moisture mozzarella
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Prep the Zucchini. Grate your 750g of zucchini into a large colander. Sprinkle with that 1 tsp of sea salt and toss it well. Let it sit in the sink for 10 minutes. Note: This is the most important step for preventing a soggy bake.
  2. Squeeze Dry. Gather the zucchini in a clean towel and twist it forcefully. You'll be surprised how much water comes out — keep going until you can't get any more drops.
  3. Sear the Chicken. Heat 1 tbsp olive oil in your skillet over medium high. Season the 680g of cubed chicken with the smoked paprika, salt, and pepper. Brown them for about 3 minutes per side. They should be golden and fragrant but still a little raw in the middle.
  4. Sauté Aromatics. Remove the chicken. In the same pan, toss in your diced onion and minced garlic. Cook for 3-4 minutes until they are soft and translucent, picking up all those brown bits from the chicken.
  5. Create the Binder. In a large mixing bowl, whisk the 120g Greek yogurt, the beaten egg, half of your Parmesan (about 12g), and the 25g of almond flour.
  6. The Big Mix. Fold the dried zucchini, the seared chicken, and your onion/garlic mixture into the yogurt bowl. Stir until every piece is coated in the creamy binder.
  7. Transfer. Pour the mixture into your 9x13 inch baking dish, spreading it out into an even layer with a spatula.
  8. Cheese Topping. Sprinkle the 115g of shredded mozzarella and the remaining Parmesan over the top. The Parmesan adds a sharp saltiness, while the mozzarella gives you that classic cheese pull.
  9. Bake Time. Slide it into your preheated oven at 190°C (375°F). Bake for 20-25 minutes until the edges are bubbling and the top is a deep, speckled golden brown.
  10. Garnish and Rest. Let the dish sit for 5 minutes after taking it out. This allows the juices to settle and the binder to fully set. Sprinkle with fresh parsley before serving.