Chicken Zucchini Bake (Low Carb)
The flavors of lasagna with more protein and veggies and a lot less carbs.
We could not stop eating this delicious one pan wonder. It contains everything we love, in an easy to make recipe. The cherry on top is that it literally tastes like you’re eating lasagna thanks to the cottage cheese. It lends this super creamy texture while also adding more protein to your dinner. If you don’t have cottage cheese, you can sub in sour cream.
The beauty of this dish is that you can use any protein and vegetables you have, they don’t have to be chicken, zucchini and mushrooms. Next time I’m trying this with sausage, peppers and eggplant.
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Chicken Zucchini Bake
Ingredients
- 12 oz shredded mozzarella (3 cups)
- 1 cup cottage cheese (drained)
- 4 scallions, chopped
- 2 eggs, beaten
- 2 tsp Italian herb blend
- salt and pepper to taste
- 2 tbs olive oil (or butter)
- 1½ lbs chicken breasts, cubed + salted
- 24 oz mushrooms, sliced thick
- 2 medium zucchini, sliced halfmoons
- 2 tbs grated parmesan
Instructions
- Preheat your oven to 375℉. Lighty oil a 9×13" baking dish with olive oil
Part 1:
- In a large bowl, mix together your mozzarella, cottage cheese, scallions, eggs, dried herbs and salt and pepper to taste. Set it aside.
Part 2:
- IN a large deep skillet, heat the olive oil. Saute your zucchini and mushrooms. Season with salt and pepper. After a few minutes. Add in the chicken and cook for another 5 minutes or until the chicken in golden.
- Transfer the contents of the skillet to a colander and drain any liquids. Then transfer the contents to your cheese mixture and toss to incorporate all. Move everything into the prepared baking dish, pat down to form even layer and top with the grated parmesan. Bake for 30-40 minutes or until golden brown and bubbly. Remove from the oven and let it rest for 5-10 minutes prior to slicing.
Nutrition
Calories: 442kcal | Carbohydrates: 9g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 660mg | Potassium: 1076mg | Fiber: 2g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 17mg | Calcium: 364mg | Iron: 2mg
Hungry for more?
Added garlic pepper. Better than bouillon ITALIAN SEASONING, sprinkled chicken with pepper and BOLD BUCK slow Burn, used quesa fresco instead of cottage cheese, and added about a cup of sun dried tomatoes not in olive oil.. very tasty.
this was delicious. I read through the comments and too added garlic. could have easily eaten 2 servings. However I served with a side of salad and look forward to eating the second serving for lunch tomorrow 🤤 2 out of 3 kids enjoyed, though the third one is fussy.
Hello Annemaree, I’m so glad that OVERALL it was a winner! Thank you for trying it out!
Can we use Parmesan instead of mozzarella
Yes!
This looks delicious–can’t wait to try it! Do you use full fat or low fat cottage cheese?
Always full fat !
Oh my this was so good! I could eat like 3 times a week and be happy. Thank you for this creative recipe. We all loved it in our household. Clean plates tonight!
Love this recipe! Easy to prepare and delicious. Can the leftovers be frozen and enjoyed later when I meal prep?
Could you use canned mushrooms, well drained?
Delicious thank you. Going to be a family favourite
I made the “Chicken Zucchini Bake”. Very good, very filling for a low carb meal. Well, maybe I just ate too much. I’ll make it again. Also love your “Brazilian Cheese Biscuits”, my wife really loves them. She is gluten free and I am low carb. I’ve got you in my “Book Marks” so I can try more of your dishes.
This is the first of your recipes we have made. Really good! We’ll definitely make it again!
Now gonna go look for our next recipe. I’ll take recommendations if you have any.
Looks good, making it now. I’m subbing burr at an and ricotta because I have it on hand.
I’ve made this 5 times now. The only thing different I do is use sweet onions, instead of scallions. I also cook the chicken separately from the vegetables so I can cook the chicken on medium high heat so it browns nicely. If I cook it with the zucchini it would be to wet so I can’t get it to brown nicely.
What type of mushrooms do you suggest?
Hi Heather, I usually use baby bella, white button or diced portobello caps!
Fabulous dish and even better the next day! It is key to drain the skillet ingredients and next time I will drain even longer. Stella – thank you for another delicious dish.
This is definitely a casserole we will eat again. Husband asked what the green stuff was. Told him zucchini. It was delicious. He even said he liked it. Yeah!
Hi Natalie, that’s the best! I’m so glad you both enjoyed it! Cheers!!
The whole family enjoyed this. It’s going in the meal rota. Thank you!
Hi Beth, that’s awesome! Thanks for the kind feedback!