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
If you want it to have a tomato sauce base, what do you suggest adding and/or taking away?
Hi Kristy, I haven’t tried it so I cannot say for certain but I would suggest just adding it in like about 1/2 cup marinara and remove 1/4 cup cottage cheese. Please let us know how you liked it!
We just finished having this for dinner and it was amazing! Definitely a new favorite! I’m already planning to serve this to friends that are doing Keto soon.
Hi Mika, glad you all loved it! And thanks for trying it and the kind rating!
can’t wait to make this dish!
You’re gonna love!
What does chicken salted mean?
Seasoned chicken
If my family doesn’t like mushrooms, what substitutions can you recommend?
Any vegetable works, eggplant, asparagus
can I bake it for 20 minutes and finish baking the next day. mum
YES that will work just makes sure when you serve the internal temperature of the chicken has reached 165 F
Jo Ann
Made this Chicken Zucchini Bake for Dinner today. This was a hit in my kitchen, my husband and I loved it. I will definitely be making this again.
Thanks you
Hi JoAnn, happy you both enjoyed it! Thanks for trying it out!
I am not a mushroom fan, but my husband is and I also have a rotten immune system which mushrooms help boost. I had one large chicken breast to use & a few zucchini. And interestingly enough…..one cup of cottage cheese in my refrigerator. I don’t know how she does it, but Stella nailed the flavors and texture in this recipe well! I actually barely tasted the shrooms!
Easy to make, bake as she suggests! Golden brown. Delish!
Hi Anne Marie, great to clean out the fridge and get a yummy dinner on the table – glad everyone enjoyed!
It’s baking now. Super easy and it smells awesome! You go, girl
HI Gina, hope you enjoyed it!
can you substitute ricotta cheese instead of cottage?
Hi Carmella, yes you can!
Just made this and it was Delicious! Thank you for sharing your recipes.
Hi Lisa, thanks for trying them!
Made this today and it is very tasty! I made a couple modifications: I used ricotta instead of cottage cheese; I added/sauteed thinly sliced red skin potatoes and red onion (didn’t use shallots) and cherry tomatoes from my garden ( along with fresh zucchini from my garden). I love garlic and added this to the recipe also. Thank you for sharing – I will definitely make it again.
Hi Blondie, Sounds delicious your way! Thanks for sharing your feedback with everyone!
Another win from Stella! High protein. and delicious. I used closer to 1 lb of chicken and cut mozzarella to 2 cups. Added garlic powder & onion powder just because. Perfect for the cooling weather!
Hi Michelle, happy to hear that it worked out for you and i thank you for the kind feedback!
making this tonight, so excited to try. I’m not a fan of cottage cheese is there any reason not to use ricotta in place of cottage cheese?
Hi kelly, yes ricotta or sour cream works here
Instead of chicken I used ground Italian sausage. It was Amazing! This is great for breakfast, lunch or dinner!
Hi Cathy, I agree, this with sausage is chef’s kiss!
And yes, perfect anytime of day for sure!
What is the conversion from Fahrenheit to Celsius please? What would you add to boost the carbohydrates to make sure our brains get enough fuel! Low carb is so dangerous.
Hi Rachel, the temperature in Celsius is 190
You can add precooked sheets of lasagna pasta to this
I made this for supper tonight and it was delicious! My husband said, “This is so good, I could eat it everyday!”
HI Carol, Wow thank your husband for the great comment and your kind feedback!
Fabulous flavors! I had half baby bellas and half white button mushrooms. I also had 1/2 a bag of three Italian cheeses for part of the cheese filling. I think this would be a fabulous way to use leftover rotisserie chicken to ease the prep. Love your content!
HI Lynda, I think that’s a great idea to use the leftover rotisserie chicken! Thanks for sharing and the kind feedback!
Making this for dinner tonight
Hi Jessica, hope it was enjoyed!
Delicious!! Easy great recipe.
HI Lisa, thanks so much for trying it out!
I want to try this dish. Sounds perfect for the cooler weather we are having. Would it ruin the dish if I used lowfat or non fat cheese?
HI anne, should work just fine with low fat! Enjoy!
Yay! This low carb recipe is a winner! I made it just as written and used Herbes de Provence for my Italian spice. Definitely will make this over and over again.
This recipe is amazing! I’ve made it as is, and also have used just zucchini, peppers and onions (no meat) and sometimes I switch up the cheeses, depending on what I have on hand and it’s always delicious. Thank you!
HI Wendy, Glad you tried the bake and liked it! Thanks for sharing your feedback with us!
All your recipes I have tried have been amazing bi am not a fan of Parmesan cheese. Could I leave it out or should I replace with something? Will it still get the same texture? Thanks.
Hi Shelly, you can leave it out or sub in nutritional yeast instead.
thank you for trying my dishes out btw! Cheers!
Made this for my family tonight! Delicious !! I added extra onions when i sautéed the mushrooms and zucchini and also roasted tomatoes to give it a little color ! Definitely a keeper!
HI Linda, I’m so glad everyone enjoyed the dinner! And thanks for sharing your feedback with us! Cheers!
This was the first recipe I tried from your homepage (saw it on YouTube shorts 🙂 ) and it was delicious, sticking only to your recipes ever since! You have really helped me to incorporate more vegetables in my family’s meals – all recipes are easy to follow and rich with flavors, love it!
Hi Inese, Thank you SO much! I’m happy the recipes are being enjoyed! And I hope you enjoy more!
Thank you for another delicious recipe. This was delicious.
Hi Stella “I love my Life” and love your recipes. I will be making your Chicken Zucchini Bake over the weekend. This is a healthy recipe; can’t wait to try it.
Exactly which Dano Cheesoning goes in this recipe, I will purchase before making the recipe.
Hi Sharlene, I apologize that I just saw this comment now! I used the DanO’s Cheesoning Seasoning here.
Just made this and it was AMAZING!
Thank for for this great recipe…keep them coming!
Hi Robin, happy you enjoyed the dish! And thank you for taking the time to leave a review!