Ingredients:

  • 3 medium zucchini, sliced into ¼ inch rounds (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) kosher salt
  • 1 medium yellow onion, diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • ½ cup (120g) full-fat sour cream
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (25g) grated parmesan cheese
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) smoked paprika
  • ½ tsp (3g) black pepper

Instructions:

  1. Toss sliced zucchini with 1 tsp of salt in a colander and let sit for 15 minutes to draw out excess moisture.
  2. Pat the zucchini rounds thoroughly dry with a paper towel.
  3. In a large bowl, combine the chicken pieces, sour cream, parmesan, oregano, paprika, and black pepper; stir until the chicken is fully coated.
  4. Spread the diced onions and minced garlic across the bottom of a 9x13 inch ceramic casserole dish.
  5. Layer the dried zucchini over the onions, then spoon the creamy chicken mixture evenly over the top.
  6. Sprinkle the shredded mozzarella evenly across the surface.
  7. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
  8. Remove the foil and bake for another 15–20 minutes until the cheese is bubbling.
  9. Turn on the broiler for 2–3 minutes to brown the cheese edges.