Preheat your oven to 190°C (375°F) so it’s fully heated before the dish goes in. Lightly grease a baking dish with oil or cooking spray, making sure to coat the bottom and sides well to prevent sticking and ensure easy serving later.

Wash the zucchini, trim the ends, and grate it using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This step is crucial to avoid a watery casserole and helps the bake set properly.

Cook the chicken using your preferred method (pan-searing, baking, or boiling) until it’s fully cooked through. Season it lightly with salt and pepper while cooking to build flavor. Once done, let it cool slightly, then dice it into bite-sized pieces so it mixes evenly throughout the dish.

In a large mixing bowl, combine the Greek yogurt, eggs, and seasonings. Add half of the shredded cheese and mix until the mixture is smooth and well blended. This creates the creamy, protein-rich base that holds the bake together.

Gently fold the grated zucchini and diced chicken into the yogurt mixture using a spatula. Mix slowly and carefully just until everything is evenly coated, being careful not to overmix, which can affect the texture.

Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining shredded cheese over the top, covering the surface so it melts into a golden, bubbly layer as it bakes.

Place the baking dish in the preheated oven and bake until the casserole is fully set in the center and lightly golden on top. This usually takes about 30–35 minutes, depending on your oven.

Remove the dish from the oven and let it rest for 5–10 minutes before serving. This resting time allows the bake to firm up slightly and makes it easier to slice or scoop while keeping the texture creamy and satisfying.