Slice zucchini lengthwise into 1/4 inch thick pieces.

Grill zucchini until scored on each side to remove excess water. Set aside.

Boil chicken breasts in salted water until cooked through.

Reserve chicken broth for other recipes.

Shred the cooked chicken and set aside.

In a large saucepan, sauté diced onion in 1 tablespoon of olive oil until translucent.

Add chopped garlic and cook for another minute.

Add cream cheese, heavy cream, and chicken broth to the saucepan.

Heat over low heat until the cream cheese has melted.

Temper an egg yolk with a spoonful of the cream mixture.

Add the egg yolk mixture to the saucepan and stir constantly.

Cook for a few minutes until the sauce has thickened.

Add salt, pepper, oregano, and shredded chicken to the sauce.

Cook on low for about 2 minutes and set aside.

In a food processor, combine room temperature cream cheese, cottage cheese, egg, and parmesan cheese.

Blend until well combined and set aside.

Coat a 9x13 inch pan with olive oil.

Cover the bottom of the pan with a layer of grilled zucchini.

Add a layer of the cream and chicken mixture.

Top with half of the cottage cheese mixture and half of the mozzarella cheese.

Repeat the zucchini, chicken, and cheese layers with the remaining ingredients.

Bake at 350°F (175°C) for 30-35 minutes.

Let cool for about 10 minutes before slicing and serving.