Preheat and prep the dish. Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.

Slice and sweat the zucchini. Cut zucchini into 1/4-inch half-moons. Toss with 1 teaspoon salt and let sit in a colander for 10–15 minutes to draw out moisture. Rinse quickly and pat very dry with paper towels. This step helps prevent a watery bake.

Par-cook the zucchini. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté zucchini in batches for 3–4 minutes until just tender and lightly golden. Season with black pepper. Transfer to a plate to cool slightly.

Mix the creamy Buffalo base. In a large bowl, whisk together cream cheese, Greek yogurt (or sour cream), Buffalo sauce, garlic, and onion powder until smooth. Taste and adjust heat with more Buffalo sauce if you like it spicier.

Combine with chicken and green onion. Fold in the shredded chicken and two-thirds of the green onions. If using celery or blue cheese crumbles, add them now. Stir until everything is coated.

Layer the bake. Spread half the sautéed zucchini in the baking dish. Spoon half the Buffalo chicken mixture over the top and smooth it out. Repeat with the remaining zucchini and chicken mixture.

Add the cheese. Sprinkle mozzarella and cheddar evenly over the surface. For extra tang, dot with a little blue cheese.

Bake. Place the dish on the center rack and bake for 18–22 minutes, until the cheese is melted and bubbling around the edges.

Broil for color. If you want a golden top, broil on high for 1–2 minutes. Keep a close eye to avoid burning.

Finish and rest. Let the bake rest for 5–10 minutes so it sets. Drizzle with ranch or blue cheese dressing if using, and sprinkle with the remaining green onions. Slice and serve warm.