Prep the oven and dish: Heat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.

Salt the zucchini: Place sliced zucchini in a colander, toss with 1/2 teaspoon salt, and let sit 10–15 minutes. This draws out water so the bake won’t get watery.

Sauté the aromatics: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.

Cook the chicken: Add chicken to the skillet, season with 1 teaspoon Italian seasoning, a pinch of salt, and black pepper. Cook 5–7 minutes until just cooked through. Don’t overcook; it will finish baking in the oven.

Pat zucchini dry: Rinse the salted zucchini quickly, then pat very dry with paper towels. Excess moisture is the enemy here.

Mix the protein base: In a large bowl, whisk cottage cheese (or Greek yogurt) with eggs, remaining 1 teaspoon Italian seasoning, red pepper flakes (if using), and half of the parmesan. Taste and season lightly with salt and pepper.

Assemble the bake: Add the cooked chicken mixture and the dried zucchini to the bowl. Fold gently to coat everything evenly.

Layer and top: Transfer to the baking dish, spreading into an even layer. Sprinkle mozzarella over the top and finish with the remaining parmesan.

Bake: Place on the middle rack and bake 22–28 minutes, until the cheese is melted and lightly golden and the center is set. If you like extra color, broil for 1–2 minutes at the end, watching closely.

Rest and serve: Let it rest 5–10 minutes so it slices cleanly. Garnish with chopped parsley or basil. Serve as is or with a light side salad.