My cookbook is here! 
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.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Chicken Zucchini Bake
Ingredients
- 12 oz (340 g) shredded mozzarella, (3 cups)
- 1 cup (210 g) 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 (0.68 kg) chicken breasts, cubed + salted
- 24 oz (0.68 kg) 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.
Very tasty, and easy. (i need that.). I used ground chicken, because it was cheaper. mixed in some cheddar with the mozzarella. lots of cajun spices, because italian just wasn’t cutting it for me. served with sticky rice. i’d definitely make it again. thank you!
Hi Dana, sounds DELISH! thank you for trying the recipe and sharing your feedback with us!
looks amazing.
This was easy to make and tasted so good! I love how healthy it is !
yum
I made this last night for dinner. It was absolutely delicious to taste, and deliciously easy to make! Thanks Stella! I love your recipes.
I have not tried it yet have just today seen it and will try it in the next couple of days. Looks absolutely delicious.
I hope you love the casserole Jenny!
I love your recipes. I’ve made many and they have been delicious. Unfortunately, I was disappointed with this one, it lacked flavor and was not creamy. I followed the recipe, did not make any changes or substitutions.